Mushrooms and Cream in Wonton Cups

I love mushrooms.  I love all mushrooms.  If you put mushrooms in a dish, I'll eat it.  People that don't like mushrooms, have problems.  I don't get it and I won't try to understand.
Now that we have that out of the way.... We were away on the weekend visiting family for Thanksgiving and were lucky enough to come home with piles of mushrooms.  Why, you may ask?!  My husbands uncle works in a mushroom factory.  Bless that man.  I had all the inspiration I needed.
These are simple, yummy, different in a good way and make a fantastic appetizer.  These were so good,  I'll be making them again this weekend.  You could use Thyme or Rosemary but I opted for Tarragon, which I think is a natural match with mushrooms and cream.  This mushroom mixture can also be used over chicken or spooned on top of crostini.  It's decadent.  It's a treat.

Mushrooms and Cream in Wonton Cups


12 Servings

12 Wonton wrappers
2 1/2 cups mushrooms, chopped into smallish pieces
1 tbsp of butter or olive oil
1 shallot, finely chopped
1 clove garlic, minced
1/2 tsp salt. or to taste
fresh pepper
1/4 cup white wine
1/2 cup heavy cream
1/2 tsp dried tarragon, or to taste
1/4 cup fresh grated parmesan
fresh parsley, finely chopped for garnish (optional)

Preheat the oven to 350F.  Spray a muffin tin with olive oil spray or lightly grease.  Place each wonton in a small muffin tin pushing down in the middle and crimping the edges to make a cup.  Place in the oven and bake for 8-10 minutes, checking after 8 minutes.  Remove and place them on a rack to cool off.
Heat the butter or oil over med high heat in a skillet.  Add the shallot and garlic, making sure they don't burn.  Cook for about a minute and add mushroom pieces.  Season the mushrooms with half of the salt and pepper, reserving the other half of the salt.  Cook the mushrooms until most of the liquid is evaporated, 2-3 minutes.  De-glaze the pan with the wine and then add the cream and tarragon.  Let it boil vigorously for a minute then reduce the heat to med.   Cook the mushroom mixture until the cream has thickened and reduced by half.  Add the parmesan.  Check the seasoning, it will probably need the rest of the salt.  Spoon the mushrooms into the wonton cups and serve.  Garnish with parsley if you'd like.
Note: the mushroom mixture can be made ahead of time and reheated before serving.