Eat, Drink, and Be Scary Appetizers

Directions

1. Wipe the mushrooms clean with a damp paper towel.
2. Cut the stems off the shiitake mushrooms.
3. Slice all mushrooms and set them aside.
4. Place a 12-inch skillet over medium-high heat and add 1 teaspoon of olive oil.
5. Finely chop the pancetta or bacon and sprinkle it into the hot skillet.
6. Cook, stirring frequently, until the pancetta becomes crispy.
7. Take the crispy pancetta out of the skillet, leaving the oil behind.
8. Put the pancetta on a paper towel to absorb extra grease.
9. Add the diced shallot to the hot pan and cook until it turns translucent.
10. Stir in the minced garlic and cook for about 30 seconds.
11. Add the finely chopped roasted red peppers and cook until all liquid has evaporated.
12. Transfer the mixture to a bowl and set it aside.
13. Return the skillet to the heat and add a bit more than 1 teaspoon of oil along with a pat of butter.
14. Once the butter melts, add a single layer of mushrooms to the pan; avoid overcrowding to ensure browning.
15. When the mushrooms are browned, remove them from the skillet.
16. Add more oil and butter as needed and repeat the browning process for the remaining mushrooms.
17. Return the browned mushrooms, crispy pancetta, and red pepper mixture to the skillet.
18. Pour in the Madeira wine, beef broth, and balsamic vinegar.
19. Scrape the bottom of the pan to release any browned bits, then bring the mixture to a boil over medium-high heat.
20. Lower the heat to medium-low and cook, stirring occasionally, until most of the liquid has evaporated.
21. Remove from heat and mix in the grated Parmigiano-Reggiano cheese.
22. Preheat your oven to 400°F.
23. Using a foam or pastry brush, apply a thin coat of black food coloring to a clean rubber stamp.
24. Press the stamp onto a won ton wrapper, lift off, and set aside. Repeat until you have 24 stamped wrappers.
25. Brush the remaining 24 won ton wrappers with the egg wash.
26. Divide the mushroom mixture evenly among the egg-washed wrappers, placing a spoonful in the center. Top each with a stamped wrapper and press the edges firmly to seal.
27. Bake the wontons until they are heated through and the edges are brown, about 10 minutes.
28. Alternatively, you can fry them in oil at 375°F until golden brown.