Unfortunately, I developed a shellfish allergy in my mid-twenties and haven’t had any crab, lobster or shrimp in 9 years. It’s so sad because crustaceans are delicious! I literally discovered my allergy at my favorite Louisiana crab boil restaurant, I was elbow deep in butter, seasoning, crab and shrimp. Then my throat started closing. It was traumatic!
But it’s “better to have loved and lost than to have never loved at all”, right?
I’m always on the search for a vegan shellfish crab substitute, I can’t even have imitation crab because it has crab extract from the shells!
I learned about bear’s tooth mushrooms on TikTok, they have a consistency like crab when cooked. Order them from your local wild mushroom purveyor, here in Vancouver I used West Coast Wild Foods. If you don’t have access to these mushrooms, enoki or cremini mushrooms will work too. Actually, any mushroom could work for this. Just cut or shred them into half inch pieces.
These rangoon hit the spot for me and they are a great vegetarian option for anyone who doesn’t eat real crab either! Enjoy these with sweet chili garlic sauce or sweet and sour sauce.
Wild Mushroom Rangoon
- October 23, 2021
- 24
- 45 min
- Print this
Ingredients
- Wonton Wrappers
- 3 tbsp Butter
- 2 cups Bears Tooth Mushrooms or Enoki Mushroom, cut into little shreds
- 3 cloves garlic, crushed
- 1 tbsp White Miso Paste
- 1 package of Cream Cheese
- 2 Green Onion, thinly slices- greens only
- 1 tbsp Soy Sauce
- 1 tsp Sesame Oil
- Dash Garlic Salt
- Dash Pepper
- Crushed Red pepper to taste
- Oil for frying
Directions
- Step 1
- Wash and cut the mushrooms. With a paper towel, squeeze the mushrooms to soak up extra moisture.
- Step 2
- In a medium pan, melt the butter on medium high heat and sauté the mushrooms. Let the moisture release and the mushrooms slightly brown.
- Step 3
- Add the crushed garlic and miso paste, stir until incorporated and cut the heat.
- Step 4
- Add the mushrooms to a bowl with the cream cheese, green onions, soy sauce, sesame oil, garlic salt, pepper and red pepper. Mix until well combined.
- Step 5
- Place one tablespoon of the cream cheese mixture on the center of one side in a wonton. Use an egg wash to seal the edges and fold the empty side of the wonton over the filling side. Press the edges lightly to make sure the egg wash sticks the wrapper together.
- Step 6
- Fry in oil until golden brown. Place on a plate lined with paper towels to drain.
- Step 7
- Serve with sweet chili sauce or sweet and sour sauce.
