Mushroom Wontons With Chili Sauce

• 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

1. 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.
2. Lightly brush wonton wrappers with water. Place 1 tsp mixture in center of each wrapper and fold over, pressing edges together to seal.
3. Bring stock to a boil. Add wontons and cook for about 3 mins. Drain and transfer to a serving dish.
4. For the chili sauce, whisk together soy sauce, chili and remaining oil and garlic. Drizzle over wontons and garnish with chopped parsley.

peanut oil, garlic, gold cap mushrooms, parsley, spring onion, pastry sheets, vegetable stock, soy sauce, red chilli

Taken from recipes-plus.com/api/v2.0/recipes/30052 (may not work)