1 cup each chopped fresh shiitake, baby portobello and white mushrooms
1/4 cup dry red wine
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) wonton wrappers
1 large egg
1 tablespoon water
Oil for deep-fat frying
In a small skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 4-5 minutes; transfer to a large bowl. In the same skillet, heat butter and olive oil over medium-high heat. Add garlic and shallot; cook 1 minute longer. Stir in mushrooms and wine. Cook until mushrooms are tender, 8-10 minutes; add to beef. Stir in parsley, salt and pepper.
Place about 2 teaspoons filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal.
In an electric skillet, heat oil to 375°. Fry wontons, a few at a time, until golden brown, 60-90 seconds on each side. Drain on paper towels. Serve warm.
Freeze option: Place filled wontons on a baking sheet and place in the freezer until they're firm, then transfer to an airtight container and freeze. Thaw overnight in the fridge and cook as directed.
Test Kitchen tip
Need a tasty make-ahead appetizer? The uncooked wontons freeze well for up to three months.