Truffle Mushroom Dumplings

Ingredients

1/4 cup (1/2 stick) unsalted butter
1/4 pound assorted exotic mushrooms, such as shiitakes, chanterelles, and oysters, wiped clean and chopped (about 1 1/2 cups)
2 tablespoons minced shallots
1 tablespoon chopped garlic
3/4 teaspoon salt plus a pinch
1/8 teaspoon freshly ground black pepper
1/4 cup heavy cream
1/2 teaspoon white truffle oil (optional)
8 cups water
20 won ton wrappers

Instructions

Melt the butter in a medium-size sauté pan over medium heat. Add the mushrooms and cook, stirring, for 2 minutes. Add the shallots, garlic, 1/4 teaspoon of the salt, and the black pepper and cook another 2 minutes, stirring occasionally. Add the cream and truffle oil if using. Simmer the mixture for 30 seconds. Remove from the heat and let cool completely.

Put the water and 1/2 teaspoon of the salt in a large saucepan and bring to a boil.

Meanwhile, spoon 1 1/2 teaspoons of the mushroom mixture in the center of each won ton wrapper. Lightly brush the edges with water. Fold one corner to the opposite corner to form a triangle. Crimp the edges and seal.

Poach the won tons, several at a time, in the boiling water until soft and tender, about 3 minutes. Remove them from the water with a slotted spoon and drain on paper towels. Season with the pinch of salt.

Yield: 20 dumplings