Put On Your Thinking Caps

[KYHeirloomer]

OK, my work-in-progress Mushroom Puffs is finally done---except for the sauce.

Basically, the mushroom filling is sandwiched between two won ton skins and the package cut with a round cooking cutter. Each one is then dipped into an egg wash, into seasoned Panko crumbs, and baked until browned and crisp.

I've finalized the filling now I'm looking for help with a sauce. I'm thinking either a Masala sauce or a red pepper sauce. But I'm hoping y'all have some suggestions.

Here's what goes into the filling:

1 lb mushrooms, chopped fine
1 medium onion, chopped fine
2 tbls butter
1/2 cup sour cream
1 tbls flour
1/4 tsp pepper
2 tbls tomato paste
Juice of half a small lime

Given that mixture, anyone want to suggest a sauce?

[Mapiva]

I'm thinking a kind of cream sauce with lots of parsley or dill in it for freshness.

[KYHeirloomer]

Parsley could work. I think maybe dill would detract too much from the mushrooms.

I've been leaning towards tarragon, actually. It always seems to pair well with mushrooms.

[jfain]

I think tarragon would be a good idea. I really love mushrooms so I don't like to detract from them in a dish. You may not even need a sauce. If it were me I would just jump face first into a pile of mushroom puffs.

[Cook Chatty Cathy]

I tend to agree with Jfain not necessary to add a sauce at all!!!