Mushroom Wontons With Chili Sauce - cooking recipe

Ingredients

3 tbsp peanut oil
2 cloves garlic, minced
300 g gold cap mushrooms, cleaned and chopped
1/4 bunch parsley, chopped + some for garnish
1 None spring onion, finely sliced
20 None wonton pastry sheets
2 litres vegetable stock
6 tbsp soy sauce
1 None red chilli, finely sliced

Preparation

Heat 1 tbsp oil in a pan. Briefly saute 1 clove garlic. Add mushrooms and saute for 4 mins. Season then add parsley and spring onion. Set aside.
Lightly brush wonton wrappers with water. Place 1 tsp mixture in center of each wrapper and fold over, pressing edges together to seal.
Bring stock to a boil. Add wontons and cook for about 3 mins. Drain and transfer to a serving dish.
For the chili sauce, whisk together soy sauce, chili and remaining oil and garlic. Drizzle over wontons and garnish with chopped parsley.