Crispy Pea Wontons, Hen of the Woods Mushrooms

Spring is here and you can count me as someone who couldn't be happier.   I have obsessed over spring treats for years and years, and I'm sure you'll see plenty of the same focus over the upcoming weeks.  I frequently enjoy being given a handful of ingredients and asked to make dishes on the spot without prior knowledge.  Yesterday I was given a bunch of winter ingredients, but I was also given a bag of frozen peas.  Yeah, not really fresh English peas but hey, at least I could pretend.  Plus, I think frozen peas are pretty good for everyday eating.

I decided to puree the peas with some olive oil, salt and pepper.  I then stuffed the pea puree into wonton skins, in the general method I outline here.  But since I had some Hen of the Woods mushrooms that I would broil to a crisp, I decided that a crispy wonton would be better than a steamed or boiled version.  I fried them in oil for about 2-3 minutes, just until brown.  The pairing of the sweet peas, broiled mushrooms and the crispy wonton skin was very nice.  I drizzled the dish with some truffle oil and a squeeze of lemon juice, just to add to the mushroom goodness.