• 1 pound mixed mushrooms (shiitake, royal trumpets, crimini)
• ¼ cup soy sauce
• 2 tablespoons black vinegar
• 2 tablespoons toasted sesame oil
• 1 teaspoon fermented black beans
• 4 tablespoons canola oil
• 1 teaspoon garlic, minced
• 4 cups baby spinach
• 2 tablespoon chopped canned black truffles
• 1 teaspoon truffle oil
• 2 tablespoons shallots, roughly chopped
• ½ cup dry white wine
• 2 cups heavy cream
• 24 potsticker wraps
• Salt and white pepper to taste
Combine soy sauce, black vinegar, sesame oil and black beans in a blender. Puree and set aside.
Roughly chop the mushrooms and place them in a food processor. Pulse the mushrooms the mushrooms are a coarse meal but not pureed.
Heat a sauté pan over medium-high heat and add 2 tablespoons of canola oil. Add mushrooms and sauté until the moisture evaporates and mushrooms are almost dry (about 8 minutes). Add soy sauce mixture to the mushrooms and cook until the mixture is completely absorbed (about 5 minutes). Remove from heat and cool.
Heat another sauté pan over medium heat and add the minced garlic, sauté for about 30 seconds, then add 4 cups spinach and cook until wilted (about 2 minutes). Remove from the heat and cool. Using cheesecloth or a kitchen towel, squeeze any extra moisture from the spinach, chop finely and mix into the cooled mushroom mixture. Reserve in the refrigerator for use later.
Place the spinach and mushroom mix in the middle of each potsticker wrapper. Moisten the edge of the wrapper with water and fold the edges over sealing with a small fold and pinching all the way around the wrap. Reserve on a parchment lined sheet pan.
Heat a sauce pan over medium heat and add a tablespoon of canola oil and the shallots. Sweat the shallots until translucent (about 6 minutes). Add the white wine, bring to a boil and reduce until almost dry. Add the cream and reduce by half. Place the mixture in a blender with the truffle oil and puree. Strain through a fine mesh strainer. Add the chopped truffles, keep warm.
Place a sauté pan over medium heat with a tablespoon of canola oil and place the potstickers in the pan flat side down. Add enough water to just cover the bottom and place a cover on the pan. Reduce heat to low and cook covered for about 4 minutes, or until the potsticker wrap is cooked and the mushroom mixture is heated through. Place the sauce on the bottom of a plate and place the potstickers over the sauce.