Mushroom Wontons

Happy Mushroom Monday!

I recently found the amazing and versatile ingredient: wonton wrappers! Up until now, I thought these little gems only had a place in Asian cooking. But, I was completely wrong! Last week’s recipe for ”Vegan Ravioli Recipe” was a huge hit and I had so many comments about how delicious they were (which makes me SO happy!) This week I’m using the wonton wrappers in amore traditional but absolutely delicious way with my “Mushroom Wonton Recipe”.

I’ll admit, will all the steps involved making wontons seemed a little daunting. BUT once I started experimenting and creating the recipe it was MUCH easier than I expected and not scary at all. And, the result is an absolutely fresh and delicious recipe that you and your family will devour! Like last week’s recipe, these freeze perfectly. Make a double batch and prepare half now and freeze the other half later for a quick and delicious snack or appetizer. To freeze, just stop at the cooking step and freeze in a single layer with parchment paper in between layers. To eat from the freezer, just follow the cooking steps in the recipe below and add a few more minutes to make sure center is warmed.

Not only delicious, this recipe is also healthy! These wontons are made with healthy fats and nutrient dense veggies. Plus, only a little oil is used (compared to traditional recipes) so you won’t have to worry about a lot of un-necessary added fats.

Let’s get started!

Mushroom Wonton
Mushroom Wontons

Mushroom Wontons

Makes about 10 wontons


  • 2 Tablespoons olive oil (divided)
  • 1 1/2 cup white button mushrooms (cleaned and chopped)
  • 1/2 cup walnuts (chopped)
  • 2 Tablespoons green onion (finely chopped)
  • 2 large carrots (shredded)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon ground ginger
  • 2 Tablespoons soy sauce
  • 1 teaspoon liquid smoke
  • Egg-free wonton wrappers


  1. Heat over medium heat 1 Tablespoon oil in large skillet. Add mushrooms and cook for 8 minutes or until soft and browning.
  2. To browned mushrooms, add in walnuts and cook for 3 more minutes. Remove from heat.
  3. Add to food processor the cooked mushrooms and walnuts, green onion, carrots, garlic, ground ginger, soy sauce, and liquid smoke. Pulse until pieces are evenly sized (be careful not to pulse too much, you want some texture).
  4. To assemble the wontons, place about 2 teaspoons filling and place in center of one wonton wrapper. Using your finger, lightly wet the edge of the wrapper with water. Fold the corners together to make a triangle. Firmly press to crimp and seal the edges. Continue to fill each wonton. Set aside.
  5. Heat a large clean skillet with 1 Tablespoon oil over medium high heat. Place the filled wontons in the skillet and cook for 3-4 minutes on each side or until crisped.
  6. After both sides of the wontons are crisped, **VERY CAREFULLY** add in 1/2 cup water to wonton filled skillet and immediately cover. Simmer for 3-5 minutes or until all the water is absorbed. Remove from pan and cool slightly before serving 
  7. Serve with plum sauce.
Mushroom Wontons
Mushroom Wontons

These wontons didn’t last long at our house! They were a HUGE hit with our family! The kids just loved these and I know yours will too! Comment below and let me know what you think! <3

With Health and Happiness,