Mushroom Bacon and Shallot Nachos
For a delicious twist on typical nachos…try these award winners! Caramelized mushroom and shallots join with bacon and fontina cheese to top these fried wonton wrappers! YUM! 2nd Place Winner, 2013 Kennett Square Mushroom Appetizer Cook Off
-You can strain the oil and store it in the refrigerator to use several more times.
-I find pre-peeled shallots in 6-ounce bags at Wegmans – saves some time.
After the cook off, I had some extra ingredients left over so I decided to make another batch of nachos to share with the neighbors. I discovered that the wonton wrapper triangles fry much flatter in a shallow amount of oil. When developing the recipe and during the contest I used a deep amount of oil and some of the triangles would flip around in the oil and get curled up. The only problem with the shallow frying is it’s harder to get a good read on the temperature of the oil. So, before I started frying, I tested with a small piece of wonton to make sure it would start bubbling quickly. Then you just have to watch how they cook and adjust the heat.
If your mushroom shallot mixture gets too dry and starts sticking to the pan, add a couple tablespoons of water and stir.
I put the lemon mayonnaise mixture into a zip bag, snipped a corner and used it to drizzle over the finished nachos. Snip just a small hole in the bag so you can better control the amount. You don’t want a huge bite of the lemon mayonnaise, just a little taste accents the mushrooms wonderfully. In my cook off hurry, I ended up with a big fat drizzle.