Two of my favourite things came together in this recipe – cremini mushrooms and deep frying. 🙂 I had been toying with a recipe in my head for a few weeks which incorporated deep frying mushrooms and adding cream cheese to the equation some how with hopes of creating a creamy, yet beefy, mushroom appetizer. I finally came up with this one, which was not too difficult or time consuming at all.
As you might know by now, I tend to buy ingredients that I like at the grocery store, and I put them to good use. But, I always have leftover ingredients because I tend to purchase too much. The mushrooms, in this case, were one such ingredient. I had purchased a large amount of cremini mushrooms to prepare a vegetarian version of beef stroganoff, but didn’t need them all. And, I had on hand already, the eggroll wrappers. In just a few moments, I whipped these little beauties up for our Sunday lunch.
Just a word of caution here – mushrooms tend to give off a lot a moisture when cooking. If you’re going to try this recipe, and I hope you do, please try to use cremini mushrooms, or even thinly sliced portobello’s. You really need to have a meaty mushroom, or you need to over-sauté button or white mushrooms to get as much moisture out as possible.
Before we get to the recipe, one last thing – these are hot! Please bite carefully. 🙂
- 1 package eggroll wrappers
- ¾ cup cream cheese, room temperature
- 2 cups cremini mushrooms
- 1 small onion, finely diced
- 1 clove garlic, minced
- ¼ cup green onions, sliced
- 1 tablespoon butter
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Cooking oil
- Add the butter to the sauté pan and allow to melt on medium heat.
- Add the mushrooms, onions, salt, and pepper. Saute until the mushrooms are dark in colour and the onions are cooked.
- Add the garlic and sauté for one minute.
- Remove mixture to a large bowl to cool.
- Using a hand mixer, whip the cream cheese until free of lumps. Stir the green onions into the cream cheese.
- Once the mushrooms and onions are cooled completely, gently fold into the cream cheese mixture.
- Place one eggroll wrapper on a cutting board. Position 3 tablespoons of the mushroom and cheese mixture in the middle of the wrapper.
- Using only lukewarm water, dip your finger into the water and run it gently along two sides of the eggroll wrapper. This helps to seal it.
- Fold over one corner to meet with the opposite corner. Use the back of a fork to gently press and seal all the way around the pocket.
- Set all pockets aside and cover loosely with a damp towel.
- Bring your cooking oil to the right temperature according to your fryer. If not using a deep fryer, pour the oil into a large, deep skillet. Turn the heat to medium and wait until the oil is heated.
- Fry the pockets for 2-3 minutes on each side.