Cream Cheese Ragoons | New Soul Kitchen

Instructions

1. In a large bowl add chopped oyster and shitake mushroom, chopped green onions and minced garlic and mix well. 2. Add the soy sauce and sesame oil and continue to mix making sure everything is blended. 3. Place a medium nonstick skillet over medium high heat and coat with olive oil, once hot add the mixture into the skillet and season with salt and pepper to taste and stir and cook for about 5 minutes until mixture is wilted down. 4. Next, pre heat oven to 375 degrees before the next steps. While oven is heating 5. Remove from the pan into a large bowl, while mushrooms are still hot add the nondairy cream cheese and fold into the mushroom mixture, until cream cheese and mushroom mixture is completely incorporated. 6. Lay a vegan wonton wrapper on cutting board or a flat surface, using your fingertip, dip your finger into the almond milk and spread around the outer rim of the wonton wrapper. (Almond milk will help seal the wrapper closed.) 7. Place a teaspoon full of mushroom mixture onto the wonton wrapper and fold over the wonton wrapper sealing the mixture into the wrapper. Gently take a fork and press the sides to make sure the ragoon is sealed tight. Repeat until all wrappers are sealed. Place each filled wonton on a sheet pan with parchment paper or place on a sheet pan with a rack. 8. Repeat the process until all the wontons are sealed and placed on a sheet pan. Next brush on a little olive oil in each ragoon before placing in the oven, cook at 375 degrees for 10 -12 minutes or until golden brown in color. For Sriracha Thai Chili Honey Sauce: 3 tbs of sweet thai chili sauce 1 tbs of Sriracha (add more depending on your desire for spice) 1 tbs honey Add all ingredients in a bowl, mix well and serve along with ragoon.