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1
Preheat oven to 350F.
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2
Generously spray large baking sheet with nonstick spray.
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3
Place 1 egg roll wrapper on work surface.
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4
Using 2- to 2 1/4-inch-diameter cookie cutter, cut out 6 rounds from wrapper.
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5
Transfer rounds to prepared baking sheet.
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6
Repeat with remaining 3 egg roll wrappers, making 24 rounds total.
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7
Spray rounds with nonstick spray.
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8
Bake rounds until golden brown, turning once, about 3 minutes per side.
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9
Cool.
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10
Increase oven temperature to 400F.
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11
Generously spray 2 more baking sheets with nonstick spray.
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12
Combine purchased dressing, shallots, mustard, 2 teaspoons water and crushed red pepper in large bowl; stir to blend.
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13
Transfer 1 1/2 tablespoons dressing to small bowl and reserve.
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14
Place 14 ounces fresh wild mushrooms in large bowl with remaining dressing; toss to coat.
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15
Let stand 25 minutes.
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16
Arrange half of mushroom mixture in single layer on each prepared baking sheet.
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17
Season with salt and pepper.
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18
Bake until mushrooms are golden brown, turning mushrooms over halfway through baking, about 12 minutes.
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19
Cool slightly.
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20
Coarsely chop cooked mushrooms.
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21
Return cooked mushrooms to large bowl.
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22
Add enoki mushrooms, arugula, sun-dried tomatoes and reserved 1 1/2 tablespoons dressing.
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23
Toss to coat.
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24
Season to taste with salt and pepper.
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25
(Can be prepared 8 hours ahead.
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26
Store egg roll rounds airtight at room temperature.
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27
Cover and refrigerate mushroom mixture.
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28
Bring to room temperature before serving.)
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29
Arrange egg roll rounds on platter.
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30
Spoon mushroom mixture onto egg roll rounds and serve.
