Autumn means one thing; mushroom season, and I’ve got an exciting recipe for wild mushrooms that I want to share with you! I come from a family of foragers, so it’s not unusual that I get something crazed in my eye during this time of year. Imagine plenty of walks in the woods searching manically along the path for tasty ingredients. The hunt starts late summer when you can still find blueberries, which happen to be the perfect comfort food if you discover someone has been digging in your top mushroom spots. I even get a bit paranoid, pretending to tie my laces or pick berries if I am caught out by joggers or dog walkers. Giving away your secret spots requires the ultimate level of trust, and is not something you take lightly in this country. Having accompanied my parents for a few years, I am now confident enough to find mushrooms to last me through the year.
Most people are pretty traditional with their mushroom dishes, and I don’t blame them. When an ingredient is hard to find or expensive you want to make the best dish possible, which usually means falling back on the classics. But after more than a few kantarellmackor (chantarelles on toast) I felt inspired to try something unusual. I got this odd idea of potstickers with chantarelles, but was unsure how to combine the two without losing the delicate mushroom flavour. Luckily there was a recipe out there, and it turned out pretty great! The original recipe came with a sauce which I tried, but am leaving out here. I suggest a more classic dipping sauce such as rice vinegar with some soy sauce and chili oil, possibly some minced garlic.
Wild Mushroom Pot Stickers
You will need:
- 500 g wild mushrooms (preferably chantarelles, but anything goes)
- 6 shallots
- 2 dl cream
- pinch of salt
- 1 pack of gyoza or wonton sheets (you can find these in your local asian store, usually in the freezer section)
- cooking oil
- 0.5-1 dl water
Chop the mushrooms and fry them in butter, allowing them to release all their liquid. When the excess liquid has dissipated add the chopped shallots and fry gently until softened. Add the cream and simmer. It shouldn’t be overly liquid so reduce it down if needed. Add salt to taste and leave to cool. Place about a spoonful of the mixture on to the gyoza sheets. Don’t overfill or you won’t be able to close them! Wet the edges with water.
Fold the sheet in half. Fold the edges in a fan like pattern, pressing together to seal the contents inside. Voila!
Cover the bottom of a frying pan with some cooking oil. Add the pot stickers to the hot pan and pour in the water. Place a lid over the pan. This helps steam one side of the dumpling while the other side becomes crispy from the oil. Fry for around 8-10 minutes on a medium heat. Once the sheets are translucent and the bottoms are crispy they are done. This method of steam/frying is what gives gyoza the nickname “pot sticker”, because the bottom literally sticks to the pan.
Serve up and enjoy, and definitely skip the original soy sauce butter for a more traditional dipping sauce! In the future I will be trying this without cream for a more Asian take on the recipe.
Got a suggestion on what ingredients to use instead?
Let me know your thoughts below!