Three Mushroom Napoleon

Serves 4

• 1 tablespoon minced garlic
• 1/2 pound button mushrooms, thinly sliced
• 1/2 pound oyster mushrooms, thinly ripped
• 1/2 pound shiitake mushrooms, stemmed, thinly sliced
• 1 tablespoon fish sauce
• 1/4 cup dry white wine
• 1 package thin wonton skins
• 1/2 cup Makrut Lime-Avocado Puree
• Grapeseed or canola oil for cooking
• Kosher salt and freshly ground black pepper

In a sauté pan coated lightly with oil over medium-high heat, add garlic, stir quickly, season, then add mushrooms and season and continue to stir. When slightly browned, deglaze with fish sauce and lemon juice. Check again for flavor. Meanwhile, in a sauté pan coated with 1/4-inch oil over medium-high heat, fry wonton skins on both sides until GB&D (golden brown and delicious). Remove to a paper towel-lined plate and season lightly with salt. Build the napoleon: on a plate, start with a small dab of Makrut Lime-Avocado Puree, secure wonton onto it, top with about 1 tablespoon Makrut Lime-Avocado Puree, then mushrooms, another wonton, more puree, mushrooms, wonton and end with puree and a few mushrooms on top.