Truffled Mushrooms & Cheese Samosas

"An oil, a flavor
A fragrance mystique,
A drop of this
And all others turn meek.
Earthy, extensive
A taste so deep,
 Italy in India
Was never so discreet.
Swooning the senses
The aroma flows,
The rarity & pomp
Easily shows.
A dribble of
Truffle-iciousness today,
Magically make this 
One happy Monday!"

1 cup button mushrooms, finely chopped
½ teaspoon butter
1 teaspoon truffle oil
10 square wonton/dumpling wrappers
2 teaspoons grated cheese (gouda, gruyere or anything that melts well)
Salt & pepper
Oil for shallow frying
Heat the butter in a non stick pan. Add the mushrooms, salt , pepper & truffle oil.  Cover and cook till the mushrooms are no longer raw. Turn heat to high and sauté till any excess liquid has evaporated. Remove from heat & cool.

Once cooled, add ½ teaspoon of the mushrooms and a bit of cheese towards one corner of the square wonton wrapper. Fold to half, and then half again so as to form a 2.5 inch triangle. Grease the wrappers a bit before keeping them, so they do not dry up.
Shallow fry or bake till golden brown on both sides. Serve hot. A flavorful twist to the traditional samosa!