Name: Maitake + Oyster Mushroom Wontons in a Roasted Ginger Broth
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 50 wontons
Ingredients: 1 TB toasted sesame oil; 1 cup minced shallot; a few pinches of salt; 1 TB minced garlic; 2 cups minced maitake mushroom, base discarded*; 2 cups minced oyster mushroom tops, tough ends discarded*; a few tablespoons of mirin, for deglazing the pan; 3/4 cup minced chives; 1 TB toasted sesame oil; 4 cloves garlic, minced; 2 TB water; 1 large shallot, sliced into half moon shapes; 2 TB sake or broth; 4 cups vegetable broth (I used Imagine brand N0-Chicken broth here); 1 TB mirin; 1 TB soy sauce; 1/2 TB pureed roasted ginger; 1/4 cup full-fat coconut milk, optional (scrape the heavy stuff off the top of the can); fresh basil; thai chilis; fried shallots; scallions; lime