3 large Portobello mushroom caps
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
¼ cup extra virgin olive oil
¼ teaspoon red pepper flakes, crushed (or adjust amount to taste)
5 scallions, sliced thin
3 ounces fresh chevre
24 won ton skins
1 tablespoons butter
Salt and pepper Mix together vinegar, oil, garlic, salt, pepper, and crushed red pepper. Remove stems from mushrooms and marinate in the oil mixture for about minutes. Grill over coals or on a grill pan for about 4 minutes on each side. Dice mushrooms and mix with the cheese and the onions. Place a heaping teaspoon of filling in the center of each won ton skin and wet edges with water. Fold into a triangle and wet tip of long ends to seal together forming a dumpling. Steam for 5 minutes. Sauté one side in butter to brown. 1 shallot
2 teaspoons butter
1 cup white wine
1 cup cream
3 ounces fresh chevre Sauté shallots in butter just until they’re limp. Add wine and reduce until thick and syrupy. Add cream and reduce slightly. Add cheese and stir until smooth. Serve immediately.