Roasted Red Bell Pepper Wontons with Lion’s Mane

Steps

1. 1

   Separate the Lion’s Mane mushroom with your hands into small, bite-size pieces.

2. 2

   Place the mushroom pieces in a pan over medium heat. Sprinkle with a little salt. Cook for 10 minutes, pressing the mushrooms with a heavy pan or cast-iron press to extract as much water as possible.

   Start 10-minute timer
3. 3

   Add the olive oil, Old Bay seasoning, red pepper flakes, soy sauce, and additional salt and pepper to the pan.

4. 4

   Continue cooking the seasoned mushrooms for 5 minutes, stirring frequently, until they are well seasoned and most of the moisture has cooked away.

   Start 5-minute timer
5. 5

   Add the vegan cream cheese, chopped onion, roasted red peppers, vegan shredded mozzarella, additional salt and pepper, and the seasoned Lion’s Mane to a food processor.

6. 6

   Pulse until the ingredients are well combined and form a cohesive, creamy filling. Do not over-process into a completely smooth purée if you prefer some texture.

7. 7

   Prepare the wonton wrappers and place a bowl of water nearby for sealing.

8. 8

   Place 1 tablespoon of filling in the center of one wonton wrapper. Lightly moisten the wrapper edges with water, then gather the edges together to form a wonton puff. Repeat with the remaining filling and wrappers.

9. 9

   Lightly spray the assembled wontons with cooking oil. Arrange them in the air-fryer basket without overcrowding.

10. 10

    Air-fry at 385–400°F (200–200 °C) (196–204°C (375–400 °F)) for 7–8 minutes, or until golden brown and crisp. Check the wontons halfway through cooking so they do not burn.

    Start 8-minute timer
11. 11

    Serve immediately with sweet chili sauce for dipping.