Shiitake Mushroom Salsa with Wonton Chips
Inspired by classic Mexican chips and salsa, this is a dressed up version with Asian flavors.
This is an old recipe on the blog that I’m making new again. It first appeared here nearly ten years ago and while it feels a little odd to be recycling a recipe, this option was much easier than republishing the old blog post with the improvements I’ve made along with more current images. I’ve also been creating short videos of my recipes for Instagram and since this is one of my favorites on the blog, it felt right to unearth it from the L+A archives and introduce it to today’s audience.
Shiitake Mushroom Salsa with Wonton Chips. Chips and salsa, Asian style. As I mention in my original blog post, this recipe was inspired by an appetizer served at a winery dinner my husband and I were invited to attend with friends years ago. Of the entire farm-to-table menu, these little bites were the star of the evening for me. The chef was kind to share some of the ingredients that went in his salsa and I improvised on the rest.
The original recipe features seared ahi but over the years I’ve developed an appreciation for just the wonton chips and salsa. The fish adds some cachet to an otherwise simple appetizer but it’s not necessary when the shiitake mushroom salsa can hold its own.
So improvement number one was to make the fish optional. The second was to cook the shiitake mushrooms beforehand. The chef at the winery used raw mushrooms; at the time, it never occurred to me to prepare them differently. But I’ve learned over the years that shiitake mushrooms shine brightest when they’re roasted or browned in a skillet to bring out all their umami. Think bacon but with shiitake mushrooms. Really. This extra step of cooking the mushrooms for a few minutes in a skillet adds depth that doesn’t exist in the original (which I loved just the same), their savory quality complementing the sweet heirloom tomatoes, the brightness of the fresh herbs and jalapeño pepper and the punch from the vinegar and ginger.
The wonton chips are no slouch either. In fact, they’re such a treat that the leftover wonton wrappers turned into another recipe which I’ll share soon.
The chef at the winery deep fried them but a short time in the oven does the trick with far less oil. They’re the prefect crispy vessels for the slightly sweet, fresh salsa. Serve both with the fish…or not…you can’t go wrong either way.
Shiitake Mushroom Salsa with Wonton Chips
Inspired by classic Mexican chips and salsa, this is a dressed up version with Asian flavors.
Ingredients
- 1 package square wonton wrappers (medium thick variety)(See Note)
- 1 piece sashimi-grade tuna (optional)
For the Salsa
- 2-3 tablespoons rice vinegar
- 1 teaspoon soy sauce
- 1 inch knob ginger, peeled and grated
- 1 – 1 1/2 teaspoons granulated sugar
- 1/2 stalk scallions, chopped
- 10 ounces fresh tomatoes, chopped
- 2 tablespoons cilantro, chopped
- 1 shallot, finely chopped
- 1 jalapeño pepper, chopped (optional)
- 6-7 small shiitake mushrooms (or 4-5 medium)
- salt and pepper, to taste
- olive oil
Instructions
Prepare the Salsa
-
Heat one or two tablespoons of olive oil in a small to medium pan over medium high heat. Add the chopped shiitake mushrooms, season with salt and pepper and cook for a few minutes, just until they start to turn golden brown. Turn off the heat, transfer to a bowl and allow to cool for a few minutes.
-
In a small sauce pan combine 2 tablespoons rice vinegar, soy sauce, ginger and sugar and heat just until before boiling. This step is to dissolve the sugar and mellow the ginger.
-
Combine the vinegar/soy mixture with the rest of the salsa ingredients, including the cooked shiitake mushrooms. Toss and adjust seasonings to taste. If the mixture is too sweet, add the remaining tablespoon of rice vinegar. Add salt if you feel it needs it. The salsa should have a little punch from the vinegar and ginger and be mildly sweet from the sugar.
Prepare the Wonton Chips
-
Preheat your oven to 350ºF. Cut your square wonton wrappers at a diagonal to make two triangles. Line a baking tray or cookie sheet with aluminum foil, spray with cooking spray and lay the wonton triangles on the foil. Spray lightly again with cooking spray then bake for six to eight minutes, rotating the pan halfway through or just until the chips are golden and start to blister on the surface. Transfer the chips to cooling rack and repeat with another batch. (Season with a little sprinkle of salt, optional.)
Prepare the Tuna (Optional)
-
Season the piece of tuna with salt and pepper and cook in a skillet over medium high heat (in one or two tablespoons of olive oil). Cook each side for one minute or until seared and golden. Set aside
Assembly
-
Serve the shiitake mushroom salsa in a bowl with the wonton chips or if serving with the seared tuna, place a small piece of fish on a wonton chip and top with a small amount of salsa and arrange on a serving platter.
Recipe Notes
Wonton Wrappers: It’s entirely up to you how many chips you’d like to prepare. One tray will fit 10-11 wonton squares which makes 20-22 chips. I made two batches. You can store the unused wonton wrappers in the refrigerator to make more later.
[…] sharing my recipe for Shiitake Mushroom Salsa with Wonton Chips in my previous post and being reminded of the versatility of wonton wrappers, I was inspired to try […]