Cooking With Les Marmitons Canton Asian Mushrooms Tarts

Hello to all my foodies friends in web land I hope this finds you well.  Here in South Carolina its still down to the 20's at night.  Am so ready for spring aren't you?  Yea am so ready to start my garden and ready to spread our chicken poop.  This year am going to put my herb garden on the side of my hubby's hanger because it gets full sun and I have about 60 feet to play with.  Am going to attempt to make it look like a English Flower Garden, I just love the way they look, don't you?  Any who am not writing about that subject tonight am going to tell you I went to teach a few good chefs how to make some of my recipes and what fun we had with a glass of wine with every course and I got to give some inputs on what wines to serve with what course. Am not a wine expert however I think that Marv Hirschel did a fine job picking out our wine selection for the evening meal.  On the menu they picked to cook Asian Mushroom Tarts, which I may say that this recipe is also in my e-cookbook, MadJon Holiday, made for Ipads.  Creamed Leek Soup, Italian Short Ribs, Mashed Potatoes, and Pineapple Cole Slaw.  Ending with my Key Lime Pie w/Pine Nuts.  The recipe am sharing with you today is the Asian Mushroom Tarts.  Working with the Les Marmitons men are always a pleasure and I love sharing my knowledge to help  the Gastronomie et Fraternite - from Friendship to Gastronomy.  Its fun to introduce new ways of cooking with more spice added into your dishes.  Like I get asked a lot about why I add more garlic and onion powders to my recipes and its simple, it adds more flavor to the dishes, trust me on this.  It always seems to work out.  Any who here is the recipe and also if you twitter please come follow me at #madjon51 and come like my fan page on Face Book Cooking With MadJon & Friends.  Go watch the cooking shows at aikenstandard.tv and also you can buy the DVD's.

Asian Mushroom Tarts

1 package Wonton Wraps
cooking spray
Butter          1/2 stick
Garlic Cloves  4 pods
Onion, diced    1 small
Mushrooms, fresh  1 small package, diced
Red Wine          1/2 cup
Worcestershire Sauce           2 tsp.
Black Pepper              1 tsp.
Salt                        1 tsp.
Thyme, Dried                         1 tsp.
Garlic-Onion Powder              1 tsp. each
Flour                                       3 TBSP
Sour Cream                             1/2 cup
Half and Half                            1 cup

Spray a small tart pan with cooking spray and place the wonton pressed into the tart pan.  Bake in a per-heated oven until brown at 375 degrees.  Remove and cool wontons.  Cook the whole package.
Heat butter in a frying and  cook the onions, garlic, and mushrooms until cooked and soft.  Next add the spices salt and pepper.  Mix in the flour into the mixture until its well blended.  Then add the sour cream and half and half.  Cook until mixture thickens and then remove from heat and cool.  Fill your wonton cups when youo are about ready to serve.  Enjoy Y'all.