Blend & Extend Appetizer Contest: Beef and Shiitake Wonton Cups by Killing Thyme
We’re quickly sharing the final spectacular submissions for the FBC Appetizer Contest. With the deadline passed and Friday’s winner announcement right around the corner, we’re posting the appetizer recipes that came in just in time.
These Beef and Shiitake Wonton Cups were one of those entries. Dana of Killing Thyme got creative in the kitchen with the Blend & Extend method.
Beef and Shiitake Wonton Cups by Killing Thyme
“I love this appetizer. It’s a different way to use ground beef and mushrooms, and dang – the flavours!”
15 wonton wrappers
Olive oil cooking spray
1lb of ground beef
2 cups of shiitake mushrooms, sliced
1 tablespoon of sesame oil
1 tablespoon of freshly grated ginger
1/4 cup low sodium Kikkoman soy sauce
1 tablespoon of rice wine
1 teaspoon of sesame oil
2 tablespoons of Hoisin sauce
1 cup of slaw (broccoli, cabbage and carrot)
1 tablespoon of mayonnaise
1 teaspoon of wasabi paste
1/2 cup of unsalted cashews, chopped
1/4 cup of scallions, sliced
Preheat oven to 350 degrees.
Spray a muffin tin with cooking spray and place two wonton wrappers in each holder, one wrapper at a time. Give the wontons a quick spritz with the cooking spray.
Put them in the oven for approx. 7-8 mins. or until golden brown.
Combine all of the ingredients for the sauce. Mix well, and set aside.
Heat 1 tablespoon of sesame oil in a non-stick pan on medium-high heat. Add the ground beef, and stir until partially browned. Add the sauce. Cook until all of the beef has browned, and then add the shiitake mushrooms and the freshly grated ginger. Turn the heat to medium-low and simmer until the mushrooms have softened up. Remove from heat.
For the slaw, simply mix the mayonnaise and the wasabi (amount of wasabi can be adjusted to your taste). Then, mix it into the slaw thoroughly so that everything is evenly coated.
Cashew crushin’ time! This sounds tedious, but it can be really simple. My favourite way to chop up cashews is to grab a handful, place them on a chopping board, and use the back of a large knife and press down on them. This way you get a nice variety of chunk sizes, and it’s efficient.
Finally, assembly time!
Spoon the beef and shiitake mixture into the wonton cups with a tablespoon. Then spoon the slaw on top (approx. 1 teaspoon).
Garnish with crushed cashews and sliced scallions.
Serve with Sriracha sauce for an extra kick!
I consider myself many things. Food blogger, 80s enthusiast, (actual) gamer girl, bookworm, cat whisperer, yoga lover, comic relief, socially adept introvert…and eater of all things delicious. It started when I was 11 years old. The first time I made a grilled cheese sandwich, I slapped some processed cheese between two slices of bread, squished the sandwich to flatten it, and gingerly placed the sandwich into the toaster. And then I got grounded. Mastering the grilled cheese, in classic and fancier forms, was my goal. And, well, I’ve come a long way! I figured that a Food Blog was the best way to exercise my passions for food, writing, snapping photos of food and, of course, making people chuckle. Or trying to. Cooking is absolutely one of my favourite hobbies. And hey, so is eating!
Follow along with Dana at Killing Thyme, as well as on Facebook, Twitter and Pinterest.
We can’t wait to announce a winner for our “Appetizer Spotlight” at the Blend & Extend table at the FBC conference in October.