Ingredients

• 16 (2 by 2-inch) won ton wrappers
• 1 onion, julienned
• 2 cloves garlic
• 2 teaspoons olive oil
• 1 ounce morels
• 1 ounce shiitake mushrooms, sliced
• 2 ounces button mushrooms, sliced
• 1/2 russet potato, washed and cubed
• 1/4 pound asparagus, thinly sliced
• 1 cup chopped kale
• 1 tablespoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh basil leaves
• 1 lime, juiced
• Sea salt and pepper
• 6 egg whites

Instructions

1. Preheat the oven to 375 degrees F.
2. In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute. Add the mushrooms and cook for 5 minutes. Add the potato and cook for 2 minutes. Add the asparagus and the kale and cook, while tossing, for 2 minutes. Add the herbs and the lime juice. Season with salt and pepper. Set aside to cool.
3. Add the egg whites and mix in, completely. Place 1 teaspoon of the veggie mix in the lower part of each won ton wrapper and fold them up like ravioli. Place dumplings on a lightly sprayed, oven proof dish.
4. Bake on the center rack in the pre heated oven for 20 minutes or until they are golden and crispy. Serve with Creamy Chive Prosciutto Sauce.
5. Creamy Chive Prosciutto Sauce, recipe follows.
6. Creamy Chive Prosciutto Sauce:
7. 1/4-ounce morels, cleaned and sliced
8. 1/4 cup brandy
9. 1 teaspoon olive oil
10. 1 shallot, minced
11. 1/2 cup white wine
12. 1/2 teaspoon fresh thyme leaves
13. 1 cup heavy cream
14. 1/2 ounce prosciutto, finely sliced
15. Trim the ends of the morels and clean of all sand and grit. Carefully cut into quarters lengthwise. Place the morels in a small bowl with the brandy and set aside. In a sauce pan over medium heat, add the oil and shallots and cook until translucent, about 2 to 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the morels and brandy and simmer slowly for 3 to 4 minutes. Add the thyme leaves and cream and simmer slowly for about 8 to 10 minutes. Fold in the prosciutto.