MUSHROOM DUXELLES EGGROLLS WITH BLACK BEAN AIOLI
- 1/2 lb salted butter
- 6 cloves garlic, minced
- 1 bulb garlic, whole
- 1/3 cup shallots, finely chopped
- 3 lbs mushrooms of your choice, chopped
- 1 cup 1850 Reserve Petite Sirah
- 1 tsp Kosher salt
- 1/2 tsp Pepper
- 1/2 tsp fresh thyme, chopped
- 1/2 tsp fresh sage, chopped
- 1 can black beans (15 oz), drained and rinsed
- 3/4 cup mayonaise
- Kosher salt to taste
- 1 package of wonton wrappers
- 1 cup frying oil
Melt butter in a large pan. Add shallots and minced garlic. Sauté over medium heat until shallots are translucent. Add wine and turn heat to low. Cook for five minutes then add mushrooms, salt, pepper, thyme and sage.
Stir and cook for about 30 minutes or until mushrooms have thrown off all their liquid. The mushrooms will turn a very dark brown, almost black, and all the liquid should be evaporated. Let cool and dice into small pieces. This mixture is now known as duxelles.
Preheat oven to 400˚F. Cut the top off of the garlic bulb (about ¼ inch.) Place the garlic on a piece of foil, drizzle with olive oil and sprinkle with salt. Wrap up the garlic in the foil, place on a baking sheet, and bake for 30-40 minutes. In a food processor or blender, add black beans, 4 cloves of roasted garlic, and mayonnaise. Blend until smooth. Add salt to taste and refrigerate aioli until serving.
Lay out five eggrolls wrappers on a piece of wax paper. Put two tablespoons of duxelles in a line down the center of each wrapper. Fold in the ends and roll up so all of the duxelles is contained inside the wrapper. Use water and a basting brush (or your finger) to wet the open edge of the wrapper. Press lightly to seal up the roll.
Heat the oil in a small frying pan on medium heat. Cook on each side until golden. Place on a plate covered with a paper towel to soak up the extra oil.
Cut in half and serve warm with black bean aioli and a glass of 1850 Wine Cellars Reserve Petite Sirah.