Broccoli & Shiitake Stir-Fry with Black Bean Sauce

Dried shiitake mushrooms add an almost “meaty” flavor to this vegetarian version of a Chinese take-out classic.

• 6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes
• 1/4 cup black bean garlic sauce (such as Lee Kum Kee brand)
• 2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry
• 1 Tbs. cornstarch
• 2 tsp. Asian chile sauce or paste
• 1 Tbs. vegetable oil
• 4 tsp. minced fresh ginger
• 2 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced
• 1/2 cup toasted cashews, coarsely chopped

Drain the mushrooms, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside.


Heat the vegetable oil in a 12-inch skillet over medium-high heat. Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes. Stir in the black bean sauce mixture and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.

Panang Curry with Beef and Shiitakes

Chinese long beans add a crunchy element to this hearty beef and mushroom curry. If you can't find them, substitute regular green beans.Or create your own customized Thai curry with the Recipe Maker.

• 1 (13.5- to 14-oz.) can coconut milk
• 1/4 cup Panang curry paste
• 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
• 2 Tbs. light brown sugar or light brown palm sugar; more as needed
• 1 tsp. fish sauce; more as needed
• 1-1/2 cups bite-size Chinese long bean pieces
• 3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
• 1 lb. flank steak, cut into 1/4-inch-thick bite-size slices
• 1-1/2 cups stemmed, halved or quartered shiitake mushrooms
• 1 Tbs. thinly sliced fresh or thawed frozen wild lime leaves
• Whole Italian or Thai basil leaves, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the Chinese long beans and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the beef and shiitakes and continue to simmer until everything is tender and cooked through, about 3 minutes more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the lime leaves. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass pieces or tell your guests to eat around them. Garnish with the basil.

Mushroom and Parmesan Soup with Chive Crème Fraîche

Serve this rich and creamy soup with a salad for a weeknight supper or as a starter for a fancier dinner with friends.

• 1-1/2 Tbs. extra-virgin olive oil
• 1 large shallot, minced
• Kosher salt
• 6 oz. white mushrooms, trimmed and thinly sliced (3 cups)
• 3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
• 2 tsp. chopped fresh thyme
• Freshly ground black pepper
• 1/3 cup dry sherry
• 2 cups lower-salt chicken broth
• 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
• 1/4 cup crème fraîche, sour cream, or plain Greek yogurt
• 2 Tbs. thinly sliced fresh chives

Heat the oil in a 4-quart saucepan over medium heat. Add the shallot and 1/2 tsp. salt and cook, stirring, until beginning to brown at the edges, 3 to 4 minutes. Add the white and shiitake mushrooms, the thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Increase the heat to medium high, and cook, stirring, until the mushrooms soften and start to brown, 3 to 5 minutes. Add the sherry and cook, stirring, until reduced by half, about 2 minutes. Add the broth and 1 cup water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the Parmigiano and let cool briefly.

Working in batches, purée the soup in a blender until smooth. Transfer to a 3-quart saucepan and reheat.

In a small bowl, mix the crème fraîche, chives, and 1/8 tsp. black pepper.

Season the soup to taste with salt and pepper and serve topped with a swirl of the crème fraîche.

Seared Baby Bok Choy with Tofu & Shiitakes

If you're trying to eat less meat these days, but aren't crazy about giving up its texture and flavor, this stir-fry will please you. The combination of extra-firm tofu and earthy shiitakes are an apt stand-in for chicken or beef, and the slight bitterness of the bok choy holds its own alongside the assertive flavors of jalapeños and sesame oil.

• 1/2 lb. extra-firm tofu
• 1/3 cup low-salt chicken broth
• 1-1/2 Tbs. minced jarred jalapeño slices
• 2 tsp. Asian sesame oil
• 1 tsp. granulated sugar
• 3 Tbs. canola oil
• 1/2 lb. baby bok choy (about 2), split in half lengthwise
• 1 tsp. kosher salt
• 1-1/2-inch piece fresh ginger, peeled and thinly sliced (about 2 Tbs.)
• 2 cloves garlic, thinly sliced (about 1 Tbs.)
• 3-1/2 oz. fresh shiitakes, stemmed

Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inchwide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the canola oil and once it's shimmering hot, add the bok choy, cut side down. Sprinkle with 1/2 tsp. of the salt and cook, without touching, until browned, about 2 minutes. Continue to cook, tossing, until the bok choy stems start to soften and wilt, about 2 minutes more. Transfer to a plate.

Add the remaining 1-1/2 Tbs. canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes.

Return the bok choy to the pan, add the broth mixture, and cook, tossing, until the sauce evenly coats the vegetables and the bok choy is tender, about 2 minutes. Serve immediately.

Shiitake and Roasted Red Pepper Puff Pastry Tart

Almonds and tarragon may seem like unusual additions to a mushroom and pepper tart, but the combination is simply amazing. Serve a slice with a green salad to make it a meal.

• 1 sheet frozen puff pastry (about 9 oz.), thawed
• 1 large egg
• 2 Tbs. unsalted butter
• 8 oz. shiitake mushrooms, stemmed and cut into bite-size pieces (about 3 cups)
• Kosher salt
• 4 oz. jarred roasted red peppers, patted dry and coarsely chopped (about 1/3 cup)
• 4 oz. Gruyère, coarsely grated (about 1-1/2 cups)
• 1 Tbs plus 1 tsp. finely chopped fresh tarragon
• Freshly ground black pepper
• 3 Tbs. sliced almonds

Position a rack in the center of the oven and heat the oven to 400°F.

Unfold the pastry sheet on a parchment-lined cookie sheet and score a 3/4-inch border on each side with the tip of a paring knife. Beat the egg in a medium bowl. Brush the border with some of the egg. Prick the rest of the crust all over with a fork and bake until puffed and golden, about 15 minutes. Gently press the center of the pastry to flatten large air pockets.

Meanwhile, heat the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the mushrooms, season with 1/2 tsp. salt, and cook, stirring occasionally, until the edges start to brown, 3 to 5 minutes. Remove from the heat to cool slightly.

Add the mushrooms, red peppers, cheese, 1 Tbs. of the tarragon, and 1/2 tsp. pepper to the remaining beaten egg and gently stir to combine. Spread the mixture over the tart, leaving the border uncovered. Sprinkle the almonds over the vegetables and continue to bake until the cheese is melted and the topping is heated through, about 10 minutes more. Remove from the oven and sprinkle with the remaining 1 tsp. tarragon. Cool slightly before serving.

Orzo with Shiitakes, Caramelized Onions & Spinach

We made a variation of this side dish when I worked in the kitchen at L'Espalier restaurant in Boston, where I learned that orzo pairs wonderfully with Asian flavors.

• Kosher salt
• 3 Tbs. soy sauce
• 1 Tbs. rice vinegar
• 1 tsp. toasted sesame oil
• 5 Tbs. peanut oil
• 2 cloves garlic, smashed
• 1 Tbs. grated fresh ginger (see How to grate ginger)
• Pinch crushed red chile flakes
• 6 oz. fresh shiitake mushrooms, stemmed, cleaned, and thinly sliced
• 2 Tbs. dry sherry (or dry white wine)
• Freshly ground black pepper
• 1 large yellow onion, finely diced
• 10 oz. spinach, stemmed, washed, and coarsely chopped
• 1 lb. dried orzo
• 2 scallions (white and green parts), thinly sliced
• 1 tsp. toasted sesame seeds (optional)
• 1 lime, cut into small wedges

Bring a large pot of well-salted water to a boil. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and 2 Tbs. of the peanut oil.

Set a large skillet or wok over medium-high heat. When the pan is hot, pour in 1-1/2 Tbs. of the peanut oil and, after a few seconds, add the garlic, ginger, and chile flakes. Stir for 20 seconds, making sure that the garlic doesn't burn. Add the mushrooms and stir-fry until they soften, 2 to 3 min. Add the sherry and cook for another 30 seconds. Season with salt and pepper and transfer the mixture to a bowl. Reduce the heat to medium, heat the remaining 1-1/2 Tbs. oil in the pan, and add the onions. Season with salt and then sauté them, stirring often, until they're soft and slightly caramelized, 9 to 10 min. Add the spinach, cover the pan, and steam, shaking the pan occasionally, until the spinach wilts, about 3 minutes. Remove and discard the garlic from the mushrooms, put the mushrooms back in the pan, and toss. Remove from the heat and season lightly with salt and pepper. Reserve until needed.

Cook the orzo in the boiling water until it's just tender, about 9 min. Drain it well and put it in a large bowl. Add the mushroom mixture, soy vinaigrette, scallions, and sesame seeds (if using) and toss. Taste and season. Serve hot, warm, or at room temperature, with lime wedges to squeeze over the pasta.

Wild Mushroom Bread Pudding with Cambozola Cheese

This hearty combination of mushrooms and onions with rich Cambozola cheese (a blue-Brie hybrid) is a perfect complement to beef. It you can't find Cambozola, try a blue like Gorgonzola instead.

• 3 Tbs. plus 2 tsp. butter
• 2 cups chopped onions (about 2 large)
• 1-1/2 lb. mushrooms (mix of shiitake caps and creminis), sliced
• 1-1/2 tsp. coarse salt
• 3/4 tsp. freshly ground black pepper
• 1 tsp. dried marjoram
• 1/2 cup of Madeira
• 1 can rich beef broth (10-1/2 oz.)
• 1 cup heavy cream or crème fraîche
• 2 eggs
• 2 egg yolks
• 1 Tbs. chopped fresh thyme
• 9 oz. peasant or hearty whole-wheat bread, stale or oven-dried (see recipe at left), cut into 3/4-inch cubes (about 6 cups)
• 8 oz. Cambozola cheese (rind trimmed), cut into 1/2-inch pieces

Heat 1 Tbs. of the butter in a large skillet over medium heat. Add the onions and season with a little salt and pepper; cook until tender, 5 to 7 min. Remove the onions and set aside. In the same skillet, heat another 1 Tbs. butter. Add half of the mushrooms and season with 1/4 tsp. marjoram, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook over high heat until the muchrooms are browned and all the liquid has evaporated, 5 to 7 min. Set aside with the onions. Repeat with the remaining mushrooms, using another 1 Tbs. butter and seasoning again with 1/4 tsp. marjoram, 1/2 tsp. salt, and 1/2 tsp. pepper. When the mushrooms are brown, add the first batch of cooked mushrooms and the onions back into the skillet. Add the Madeira. Cook, stirring frequently, over high heat until the liquid evaporates and the mixture is a rich brown, about 5 min. Remove from the heat and set aside to cool.

Heat the oven to 350F. In a large bowl, whisk together the broth, cream, eggs, egg yolks, thyme, and the remaining 1/2 tsp. marjoram, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the bread and the mushroom mixture to the custard; toss. Let sit for 30 min., stirring occasionally, to saturate the bread. Gently stir in the cheese.

Brush a 2-qt. (or 9x13-inch) baking dish evenly with the remaining 2 tsp. butter. Pour the bread mixture into the baking dish, distributing the ingredients evenly. Bake in the hot oven until lightly browned and firm, 40 to 45 min. (Alternatively, butter eight 1-cup ramekins and divide the bread mixture among them. Bake until lightly browned and firm, 30 to 35 min.)

Chinese Duck and Shiitake Dumplings (Jiao Zi)

Chinese delis sell roasted ducks with glossy, crisp skin and succulent meat, which in these dumplings gets paired with meaty dried shiitakes and crunchy water chestnuts. Half a roast chicken, especially the thighs and legs, makes a fine substitute for the duck.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.

For the dough:

• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for kneading

For the filling:

• Half a roast duck, preferably Beijing-style
• 8 dried shiitake mushrooms, soaked in hot water for 30 minutes
• 1/2 tsp. granulated sugar
• 6 oz. spinach, washed and trimmed
• 1/4 cup finely chopped water chestnuts
• 2 medium scallions, thinly sliced
• 1-1/2 Tbs. minced fresh ginger
• 1 Tbs. soy sauce
• 1 tsp. cornstarch
• Freshly ground black pepper

To finish the dumplings:

• Kosher salt, as needed (for boiled dumplings)
• Vegetable oil, as needed (for pan-fried dumplings)
• 1 recipe Ginger Vinegar or Scallion-Soy Dipping Sauce

Make the dough:

Pour the flour into a mound on a clean work surface. Make a deep, wide well in the center and pour in 1/2 cup cold water. Stir with your fingers, staying in the center at first and being careful that the water doesn’t breach the wall. Little by little, using your hand and a bench knife, mix in flour from the sides until the dough starts to come together. (Alternatively, put the flour in a medium bowl. Make a well, add the water, and stir first with a spoon and then your hand.) If the dough remains in shreds, sprinkle in additional water, a teaspoon at a time, until it begins to stick together. Don’t add too much water or the dough will be difficult to work.


Knead the dough for 5 minutes to form a smooth, firm, elastic ball. (If you began the dough in a bowl, lightly dust a clean, dry surface with flour before kneading.) The dough should not be sticky and should bounce back when pressed with a fingertip. Divide in half with a bench knife and roll into two 6-inch logs. Sprinkle each log evenly with flour, cover with a clean kitchen towel, and let rest for at least 30 minutes at room temperature before rolling and filling.

Make the filling:

Separate the duck meat from the bones and skin; shred the meat finely by hand. Cut the stems from the mushrooms and discard. Squeeze excess moisture from the caps and chop finely. Transfer the duck and mushrooms to a medium bowl.


In a 12-inch skillet, bring 2 Tbs. of water and the sugar to a boil over high heat. Add the spinach and cook, stirring, until wilted, 30 seconds to 1 minute. Squeeze the excess water from the spinach and transfer to a cutting board to cool. Chop finely.


Stir the spinach, water chestnuts, scallions, ginger, soy sauce, cornstarch, and 1/4 tsp. black pepper into the duck and mushrooms. Transfer to a bowl and let cool.

Cut and roll the dough

Cut each log in half crosswise. Cut each half crosswise into thirds, and then slice each of those pieces into three even coins. You should have 36 pieces of equal size. Toss the pieces in flour to coat evenly and then cover with a clean towel so they don’t dry out.


Using a small rolling pin, roll a piece of dough into a thin 3-inch circle; with the dough in one hand and the pin in the other, roll from the edges toward the center as you rotate the dough. This rolling technique helps create a round with thin edges and a thicker center.

Fill and shape the dumplings:

Tip:

If you have helpers, set up an assembly line and roll out each wrapper, then pass it along to the next person to fill. If you're filling all the dumplings yourself, it's best to roll out several wrappers, and keep them covered with a kitchen towel as you fill them, to prevent them from drying out.

Spoon 1 to 2 tsp. of the filling onto a dough circle, fold it in half, and then if you’re going to boil the dumplings, seal it by pinching along the curved edge. If you’re planning to pan-fry the dumplings for pot stickers, make your first pinch at the center of the curved edge and then pleat toward the center on both sides to create a rounded belly. This wider shape allows the dumplings to sit upright in the pan and form a flat surface for browning.


Repeat with the remaining wrappers and filling. As you work, arrange the filled dumplings in a single layer without touching on large plates, so they don’t stick together.

To cook: either boil the dumplings...

Bring a large (7- to 8-quart) pot of salted water to a boil. Working in 2 or 3 batches to avoid overcrowding, quickly add the dumplings one at a time, making sure they don’t stick to each other. Lower the heat to medium and continue to boil, gently stirring occasionally, until the dumplings float and are cooked through, 3 to 5 minutes. Remove with a slotted spoon and serve immediately with your choice of dipping sauce.

...or pan-fry the dumplings:

Heat 2 Tbs. vegetable oil in a heavy-duty 10- or 12-inch skillet over medium-high heat until shimmering. Working quickly and in batches if necessary (adding more oil for the second batch if needed), arrange the dumplings belly side down in concentric circles starting from the outer edge. Cook until golden brown on the bottom, 1 to 2 minutes. Pour in about 1/2 cup water or enough to come about a third of the way up the sides of the dumplings, bring to a boil, cover, and cook until all of the water has been absorbed, 2 to 3 minutes. Remove the lid, reduce the heat to medium, and continue cooking just until the dumplings are dry and crisp on the bottom, 1 to 2 minutes. Loosen the dumplings from the pan with a spatula. Invert the pan over a plate to flip the dumplings, browned side up, onto the plate (or transfer with a spatula). Serve immediately with your choice of dipping sauce.

Risotto-Style Pasta with Peas & Mushrooms

• 3/4 oz. dried porcini or dried shiitake mushrooms
• 2-1/2 to 3 cups homemade or low-salt chicken broth
• 2 Tbs. extra-virgin olive oil
• 1 small red onion, finely diced
• Kosher salt and freshly ground black pepper
• 1/2 lb. dried elbow macaroni
• 1 cup frozen peas
• 1/2 cup grated Parmigiano-Reggiano
• 2 Tbs. unsalted butter
• Grated zest of 1 lemon
• 12 fresh basil leaves, torn into large pieces

Soak the dried mushrooms in 1 cup boiling water until they soften, about 10 minutes. Heat the chicken broth in a medium saucepan over low heat. Transfer the mushrooms to a cutting board and chop very coarsely. Slowly pour off the mushroom soaking liquid into the chicken broth, leaving any sediment behind.

Heat the oil in a large saucepan over medium-high heat for 30 seconds. Add the onion; season generously with salt and pepper. Cook, stirring, until the onion is soft and translucent, about 3 minutes. Add the pasta and cook, stirring, until it browns in places and is coated evenly with the oil, about 1 minute. Add the mushrooms and 1 cup of the broth; stir well. When the broth reaches a boil, reduce the heat so that it simmers gently. When the broth is almost completely absorbed, continue to add broth in 1/2-cup increments, stirring until it’s almost completely absorbed before adding more. After the third addition is absorbed, toss in the peas and continue adding broth and stirring until the pasta is just tender, about 14 minutes total (you may not need to use all of the broth). Remove the pan from the heat. Stir in the Parmigiano, butter, half of the lemon zest, and half of the basil. Taste and add more lemon zest, salt, or pepper if you like. Serve immediately with the remaining basil sprinkled on top.  

Pork Lo Mein with Seared Scallions & Shiitakes

You can usually find Chinese noodles in the produce section of the supermarket.

• 3/4 lb. boneless pork country-style ribs, cut into 1/4-inch-wide strips
• 2-1/2 Tbs. soy sauce; more to taste
• 2 Tbs. dry sherry
• 1 tsp. cornstarch
• 2 Tbs. plus 1 tsp. kosher salt
• 9 oz. fresh Chinese noodles
• 5 Tbs. canola or peanut oil
• 6 oz. scallions (14 to 16 medium), trimmed and cut into 2-inch pieces
• 3-1/2 to 4 oz. shiitake mushrooms, stemmed, caps thinly sliced (2 cups)
• 1 Tbs. minced fresh ginger
• 2 medium cloves garlic, minced
• 1/4 tsp. crushed red pepper flakes
• 3 cups thinly sliced napa cabbage (about 6 oz.)
• 2 cups mung bean sprouts, rinsed
• 2 tsp. Asian sesame oil

In a medium bowl, toss the pork with 1 Tbs. of the soy sauce, 1 Tbs. of the sherry, the cornstarch, and 1/4 tsp. of the salt. Refrigerate for at least 15 min. and up to 1 hour.

Bring 2 quarts of water to a boil in a large pot. Add 2 Tbs. of the salt and cook the noodles, stirring occasionally, until just tender, about 3 min. Drain in a colander and run under cold water until the noodles cool to about room temperature. Turn the noodles out onto a baking sheet lined with paper towels to dry.

Heat 1-1/2 Tbs. of the oil in a 12-inch nonstick skillet over medium heat. Add the noodles and cook, tossing occasionally, until golden and slightly crisp, about 6 min. Meanwhile, replace the damp paper towels on the baking sheet with dry ones. When golden, transfer the noodles to the dry towels.

Heat 1-1/2 Tbs. of the oil in the nonstick skillet over medium-high heat until shimmering hot. Add the pork and cook, tossing often, until browned and just cooked through, 2 to 3 min. Transfer to a plate or bowl. Pour the remaining 2 Tbs. oil into the skillet and then add the scallions, mushrooms, and 1/4 tsp. of the salt. Cook, stirring occasionally, until browned, 3 to 4 min. Add the ginger, garlic, and pepper flakes and cook, stirring, until fragrant, 30 to 60 seconds. Add the cabbage, bean sprouts, and the remaining  1/2 tsp. salt. Cook, stirring often, until the cabbage just starts to soften, 1 to 2 min.

Add the noodles and pork to the pan and cook, stirring, until heated through, 1 to 2 min. Add the remaining 1-1/2 Tbs. soy sauce, the remaining 1 Tbs. sherry, and the sesame oil and cook, tossing the ingredients, for 1 min. more. Serve immediately. Add more soy sauce to taste or pass the soy sauce at the table.

Seared Baby Bok Choy with Tofu & Shiitakes

If you're trying to eat less meat these days, but aren't crazy about giving up its texture and flavor, this stir-fry will please you. The combination of extra-firm tofu and earthy shiitakes are an apt stand-in for chicken or beef, and the slight bitterness of the bok choy holds its own alongside the assertive flavors of jalapeños and sesame oil.

• 1/2 lb. extra-firm tofu
• 1/3 cup low-salt chicken broth
• 1-1/2 Tbs. minced jarred jalapeño slices
• 2 tsp. Asian sesame oil
• 1 tsp. granulated sugar
• 3 Tbs. canola oil
• 1/2 lb. baby bok choy (about 2), split in half lengthwise
• 1 tsp. kosher salt
• 1-1/2-inch piece fresh ginger, peeled and thinly sliced (about 2 Tbs.)
• 2 cloves garlic, thinly sliced (about 1 Tbs.)
• 3-1/2 oz. fresh shiitakes, stemmed

Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inchwide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the canola oil and once it's shimmering hot, add the bok choy, cut side down. Sprinkle with 1/2 tsp. of the salt and cook, without touching, until browned, about 2 minutes. Continue to cook, tossing, until the bok choy stems start to soften and wilt, about 2 minutes more. Transfer to a plate.

Add the remaining 1-1/2 Tbs. canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes.

Return the bok choy to the pan, add the broth mixture, and cook, tossing, until the sauce evenly coats the vegetables and the bok choy is tender, about 2 minutes. Serve immediately.

Wild Mushroom Bread Pudding with Cambozola Cheese

This hearty combination of mushrooms and onions with rich Cambozola cheese (a blue-Brie hybrid) is a perfect complement to beef. It you can't find Cambozola, try a blue like Gorgonzola instead.

• 3 Tbs. plus 2 tsp. butter
• 2 cups chopped onions (about 2 large)
• 1-1/2 lb. mushrooms (mix of shiitake caps and creminis), sliced
• 1-1/2 tsp. coarse salt
• 3/4 tsp. freshly ground black pepper
• 1 tsp. dried marjoram
• 1/2 cup of Madeira
• 1 can rich beef broth (10-1/2 oz.)
• 1 cup heavy cream or crème fraîche
• 2 eggs
• 2 egg yolks
• 1 Tbs. chopped fresh thyme
• 9 oz. peasant or hearty whole-wheat bread, stale or oven-dried (see recipe at left), cut into 3/4-inch cubes (about 6 cups)
• 8 oz. Cambozola cheese (rind trimmed), cut into 1/2-inch pieces

Heat 1 Tbs. of the butter in a large skillet over medium heat. Add the onions and season with a little salt and pepper; cook until tender, 5 to 7 min. Remove the onions and set aside. In the same skillet, heat another 1 Tbs. butter. Add half of the mushrooms and season with 1/4 tsp. marjoram, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook over high heat until the muchrooms are browned and all the liquid has evaporated, 5 to 7 min. Set aside with the onions. Repeat with the remaining mushrooms, using another 1 Tbs. butter and seasoning again with 1/4 tsp. marjoram, 1/2 tsp. salt, and 1/2 tsp. pepper. When the mushrooms are brown, add the first batch of cooked mushrooms and the onions back into the skillet. Add the Madeira. Cook, stirring frequently, over high heat until the liquid evaporates and the mixture is a rich brown, about 5 min. Remove from the heat and set aside to cool.

Heat the oven to 350F. In a large bowl, whisk together the broth, cream, eggs, egg yolks, thyme, and the remaining 1/2 tsp. marjoram, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the bread and the mushroom mixture to the custard; toss. Let sit for 30 min., stirring occasionally, to saturate the bread. Gently stir in the cheese.

Brush a 2-qt. (or 9x13-inch) baking dish evenly with the remaining 2 tsp. butter. Pour the bread mixture into the baking dish, distributing the ingredients evenly. Bake in the hot oven until lightly browned and firm, 40 to 45 min. (Alternatively, butter eight 1-cup ramekins and divide the bread mixture among them. Bake until lightly browned and firm, 30 to 35 min.)

Chinese Duck and Shiitake Dumplings (Jiao Zi)

Chinese delis sell roasted ducks with glossy, crisp skin and succulent meat, which in these dumplings gets paired with meaty dried shiitakes and crunchy water chestnuts. Half a roast chicken, especially the thighs and legs, makes a fine substitute for the duck.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.

For the dough:

• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for kneading

For the filling:

• Half a roast duck, preferably Beijing-style
• 8 dried shiitake mushrooms, soaked in hot water for 30 minutes
• 1/2 tsp. granulated sugar
• 6 oz. spinach, washed and trimmed
• 1/4 cup finely chopped water chestnuts
• 2 medium scallions, thinly sliced
• 1-1/2 Tbs. minced fresh ginger
• 1 Tbs. soy sauce
• 1 tsp. cornstarch
• Freshly ground black pepper

To finish the dumplings:

• Kosher salt, as needed (for boiled dumplings)
• Vegetable oil, as needed (for pan-fried dumplings)
• 1 recipe Ginger Vinegar or Scallion-Soy Dipping Sauce

Make the dough:

Pour the flour into a mound on a clean work surface. Make a deep, wide well in the center and pour in 1/2 cup cold water. Stir with your fingers, staying in the center at first and being careful that the water doesn’t breach the wall. Little by little, using your hand and a bench knife, mix in flour from the sides until the dough starts to come together. (Alternatively, put the flour in a medium bowl. Make a well, add the water, and stir first with a spoon and then your hand.) If the dough remains in shreds, sprinkle in additional water, a teaspoon at a time, until it begins to stick together. Don’t add too much water or the dough will be difficult to work.


Knead the dough for 5 minutes to form a smooth, firm, elastic ball. (If you began the dough in a bowl, lightly dust a clean, dry surface with flour before kneading.) The dough should not be sticky and should bounce back when pressed with a fingertip. Divide in half with a bench knife and roll into two 6-inch logs. Sprinkle each log evenly with flour, cover with a clean kitchen towel, and let rest for at least 30 minutes at room temperature before rolling and filling.

Make the filling:

Separate the duck meat from the bones and skin; shred the meat finely by hand. Cut the stems from the mushrooms and discard. Squeeze excess moisture from the caps and chop finely. Transfer the duck and mushrooms to a medium bowl.


In a 12-inch skillet, bring 2 Tbs. of water and the sugar to a boil over high heat. Add the spinach and cook, stirring, until wilted, 30 seconds to 1 minute. Squeeze the excess water from the spinach and transfer to a cutting board to cool. Chop finely.


Stir the spinach, water chestnuts, scallions, ginger, soy sauce, cornstarch, and 1/4 tsp. black pepper into the duck and mushrooms. Transfer to a bowl and let cool.

Cut and roll the dough

Cut each log in half crosswise. Cut each half crosswise into thirds, and then slice each of those pieces into three even coins. You should have 36 pieces of equal size. Toss the pieces in flour to coat evenly and then cover with a clean towel so they don’t dry out.


Using a small rolling pin, roll a piece of dough into a thin 3-inch circle; with the dough in one hand and the pin in the other, roll from the edges toward the center as you rotate the dough. This rolling technique helps create a round with thin edges and a thicker center.

Fill and shape the dumplings:

Tip:

If you have helpers, set up an assembly line and roll out each wrapper, then pass it along to the next person to fill. If you're filling all the dumplings yourself, it's best to roll out several wrappers, and keep them covered with a kitchen towel as you fill them, to prevent them from drying out.

Spoon 1 to 2 tsp. of the filling onto a dough circle, fold it in half, and then if you’re going to boil the dumplings, seal it by pinching along the curved edge. If you’re planning to pan-fry the dumplings for pot stickers, make your first pinch at the center of the curved edge and then pleat toward the center on both sides to create a rounded belly. This wider shape allows the dumplings to sit upright in the pan and form a flat surface for browning.


Repeat with the remaining wrappers and filling. As you work, arrange the filled dumplings in a single layer without touching on large plates, so they don’t stick together.

To cook: either boil the dumplings...

Bring a large (7- to 8-quart) pot of salted water to a boil. Working in 2 or 3 batches to avoid overcrowding, quickly add the dumplings one at a time, making sure they don’t stick to each other. Lower the heat to medium and continue to boil, gently stirring occasionally, until the dumplings float and are cooked through, 3 to 5 minutes. Remove with a slotted spoon and serve immediately with your choice of dipping sauce.

...or pan-fry the dumplings:

Heat 2 Tbs. vegetable oil in a heavy-duty 10- or 12-inch skillet over medium-high heat until shimmering. Working quickly and in batches if necessary (adding more oil for the second batch if needed), arrange the dumplings belly side down in concentric circles starting from the outer edge. Cook until golden brown on the bottom, 1 to 2 minutes. Pour in about 1/2 cup water or enough to come about a third of the way up the sides of the dumplings, bring to a boil, cover, and cook until all of the water has been absorbed, 2 to 3 minutes. Remove the lid, reduce the heat to medium, and continue cooking just until the dumplings are dry and crisp on the bottom, 1 to 2 minutes. Loosen the dumplings from the pan with a spatula. Invert the pan over a plate to flip the dumplings, browned side up, onto the plate (or transfer with a spatula). Serve immediately with your choice of dipping sauce.

Chicken Noodle Soup with Ginger, Shiitakes & Leeks

• 3/4 oz. dried shiitake mushrooms (about 12)    
• 5 bone-in chicken thighs (1-1/2 to 2 lb.), skinned, fat trimmed
• Kosher salt to taste
• 2 tsp. peanut or vegetable oil
• 1 large or 2 small leeks (white and light green parts only), sliced into thin half moons and washed
• 3 Tbs. minced fresh ginger
• 4 cups homemade or low-salt canned chicken broth
• 3 cups water
• 1/4 cup mirin or rice wine
• 2 Tbs. soy sauce
• 1 Tbs. rice vinegar
• 1 tsp. Asian chile paste
• 9 oz. fresh Chinese egg noodles
• 1 tsp. toasted sesame oil
• Freshly ground black pepper to taste
• 2 scallions, thinly sliced on the bias (about 1/3-cup)

Put the shiitakes in a bowl and cover with about 1-1/2-cups boiling water. Set a small plate or pot lid over the mushrooms to ensure they’re submerged, and soak until softened, about 20 min. Discard the mushroom stems and thinly slice the caps. Set a sieve lined with cheesecloth or a damp paper towel over a measuring cup and strain the soaking liquid through it. Reserve the liquid and shiitakes separately.

Rinse the chicken thighs and pat dry with paper towels; season with salt. Heat the oil in a heavy soup pot or Dutch oven over medium-low heat. When the oil is hot, add the chicken, cover the pot, and cook for about 10 min, turning once or twice. The aim is to sweat (not brown) the chicken until it loses its raw pink color on the outside and begins to exude some of its juices. Stir in the leeks, ginger, and sliced shiitakes; cover and cook until the leeks begin to soften, about another 5 min.

Add the broth, water, reserved mushroom soaking liquid, mirin, soy sauce, vinegar, and chile paste, and bring to a vigorous simmer over high heat. Adjust the heat to maintain a gentle simmer and cook uncovered until the chicken is very tender and falling off the bone, about 45 min. Remove the chicken and set it aside.

Meanwhile, bring a large pot of well-salted water to a boil. Cook the noodles until just tender, about 3 min. Drain and rinse under cold water.

When the chicken is cool enough to handle, remove the meat from the bones and roughly chop or tear it into bite-size pieces. Return the meat to the soup. Add the sesame oil and season the soup to taste with salt and pepper.

Stir the noodles into the soup and let them heat through. Ladle the soup into bowls, top with the sliced scallions, and serve immediately.

Broccoli & Shiitake Stir-Fry with Black Bean Sauce

Dried shiitake mushrooms add an almost “meaty” flavor to this vegetarian version of a Chinese take-out classic.

• 6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes
• 1/4 cup black bean garlic sauce (such as Lee Kum Kee brand)
• 2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry
• 1 Tbs. cornstarch
• 2 tsp. Asian chile sauce or paste
• 1 Tbs. vegetable oil
• 4 tsp. minced fresh ginger
• 2 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced
• 1/2 cup toasted cashews, coarsely chopped

Drain the mushrooms, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside.


Heat the vegetable oil in a 12-inch skillet over medium-high heat. Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes. Stir in the black bean sauce mixture and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.

Crispy Noodle Cakes with Hoisin Chicken

This recipe calls for dried rice vermicelli, the rice flour version of Italy’s classic thin pasta. Here, the cooked vermicelli is formed into cakes, pan-fried until crisp, and topped with a savory mixture of chicken, mushrooms, and spinach.

• 1/4 lb. dried rice sticks (vermicelli)
• 1 Tbs. plus 1 tsp. Asian sesame oil
• 2 small boneless, skinless chicken breast halves (about 3/4 lb.), cut into 1/2-inch dice
• 1 tsp. dry sherry
• Kosher salt
• 2 Tbs. hoisin sauce
• 1 Tbs. soy sauce
• 2 tsp. rice vinegar
• 3 Tbs. canola oil
• 3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
• 4 oz. baby spinach (4 lightly packed cups)
• Asian chile sauce, like Sriracha (optional)

Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and soak them until tender, about 5 minutes. Drain, transfer to a baking sheet lined with paper towels, and pat dry. Toss the noodles with 1 Tbs. of the sesame oil.


Toss the chicken with the remaining 1 tsp. sesame oil, the sherry, and 1/4 tsp. salt.


In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.


Heat 1-1/2 Tbs. of the canola oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the mushrooms and cook, stirring, until softened and lightly browned, about 2 minutes. Add the chicken and cook, stirring, until it just loses its raw color, about 2 minutes. Add the spinach and cook, stirring, until it wilts, about 1 minute. Add the hoisin mixture and cook, stirring, until the chicken is cooked through, about 1 minute. Transfer to a bowl.


Wipe out the skillet with a paper towel. Heat the remaining 1-1/2 Tbs. oil over medium heat. Divide the noodles in half and spread them in the pan, forming two oblong cakes (if they become entangled, just cut them apart with scissors). Sprinkle lightly with salt and cook until the bottoms are lightly browned and crisp, 4 to 5 minutes. Flip, sprinkle lightly with salt, and cook until the second sides are browned and crisp, about 4 minutes more. Transfer to serving plates, top with the chicken, and serve with chile sauce, if using.

Crispy Noodle Cakes with Hoisin Chicken

This recipe calls for dried rice vermicelli, the rice flour version of Italy’s classic thin pasta. Here, the cooked vermicelli is formed into cakes, pan-fried until crisp, and topped with a savory mixture of chicken, mushrooms, and spinach.

• 1/4 lb. dried rice sticks (vermicelli)
• 1 Tbs. plus 1 tsp. Asian sesame oil
• 2 small boneless, skinless chicken breast halves (about 3/4 lb.), cut into 1/2-inch dice
• 1 tsp. dry sherry
• Kosher salt
• 2 Tbs. hoisin sauce
• 1 Tbs. soy sauce
• 2 tsp. rice vinegar
• 3 Tbs. canola oil
• 3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
• 4 oz. baby spinach (4 lightly packed cups)
• Asian chile sauce, like Sriracha (optional)

Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and soak them until tender, about 5 minutes. Drain, transfer to a baking sheet lined with paper towels, and pat dry. Toss the noodles with 1 Tbs. of the sesame oil.


Toss the chicken with the remaining 1 tsp. sesame oil, the sherry, and 1/4 tsp. salt.


In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.


Heat 1-1/2 Tbs. of the canola oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the mushrooms and cook, stirring, until softened and lightly browned, about 2 minutes. Add the chicken and cook, stirring, until it just loses its raw color, about 2 minutes. Add the spinach and cook, stirring, until it wilts, about 1 minute. Add the hoisin mixture and cook, stirring, until the chicken is cooked through, about 1 minute. Transfer to a bowl.


Wipe out the skillet with a paper towel. Heat the remaining 1-1/2 Tbs. oil over medium heat. Divide the noodles in half and spread them in the pan, forming two oblong cakes (if they become entangled, just cut them apart with scissors). Sprinkle lightly with salt and cook until the bottoms are lightly browned and crisp, 4 to 5 minutes. Flip, sprinkle lightly with salt, and cook until the second sides are browned and crisp, about 4 minutes more. Transfer to serving plates, top with the chicken, and serve with chile sauce, if using.

Chicken Ragoût with Shiitakes & New Potatoes

• 3 Tbs. extra-virgin olive oil
• 1/2 lb. fresh shiitake mushrooms, stemmed and quartered
• 3/4 lb. baby red potatoes, quartered
• 1 cup frozen pearl onions
• 8 cloves garlic
• 2 Tbs. all-purpose flour
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken thighs, 6 to 7 oz. each
• 1 tsp. fresh thyme leaves
• 1 cup homemade or low-salt chicken broth
• 3 Tbs. thinly sliced chives

Heat 2 Tbs. of the oil in a 12-inch skillet over medium- high heat. When the oil is hot, add the mushrooms and cook, stirring occasionally, until they begin to soften, 2 minutes (don’t worry if they stick a little). Add the potatoes and cook until they begin to brown lightly, 4 to 5 minutes. Add the onions and garlic and cook until the onions are thawed and the mixture begins to brown, 3 minutes. Transfer the mixture to a bowl.

Return the skillet to the stove and heat the remaining 1 Tbs. oil over medium-high heat. Spread the flour on a plate. Season the chicken thighs generously with salt and pepper and dredge the thighs in the flour, shaking off any excess. Cook the chicken until browned on one side, 4 minutes. Flip the chicken and cook until the other side is browned, another 4 minutes. Stir in the mushroom mixture and the thyme and cook for 1 minute. Pour in the chicken broth, scraping up any browned bits in the skillet. Bring the mixture to a boil, reduce the heat to medium, cover, and simmer rapidly until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, another 15  to 20  minutes. Serve immediately, arranging the chicken on top of the vegetables and sprinkling with the chives.

Chicken Noodle Soup with Baby Bok Choy and Shiitake

If you have ever wondered what the savory flavor called umami is all about, try this soup, and you will understand. The range of amounts for the finishing touches for the soup (the soy sauce, vinegar, sugar, and sesame oil) is so you can customize it exactly how you like it.

• 1-1/2 Tbs. canola oil
• 4 cups diced (1/4-inch) carrot
• 2-inch piece fresh ginger, peeled and thinly sliced
• 1 or 2 fresh Thai bird chiles, cut into disks
• Kosher salt 
• 3 quarts Homemade Chicken Broth or lower-salt chicken broth
• 3-1/2 to 4 cups shredded, cooked chicken
• 5 cups cooked-until-barely-tender ramen noodles, rinsed  
• 1/2 lb. baby bok choy, thinly sliced
• 8 oz. shiitake mushrooms, stemmed and sliced
• 1 to 3 Tbs. soy sauce
• 1 tsp. to 2 Tbs. white vinegar
• 1 tsp. to 2 Tbs. brown sugar
• 1/2 tsp. to 1 Tbs. sesame oil
• Freshly ground black pepper
• 1/2 cup thinly sliced scallions for serving (optional)

Tip:

If you made the chicken broth yourself, use the cooked meat from that
bird; otherwise you can use the meat from a store-bought rotisserie
chicken.

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the carrot, ginger, Thai bird chile, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes.

Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes

Stir in the reserved shredded chicken, ramen noodles, bok choy, and mushrooms. Simmer, stirring occasionally, until all are tender and the flavors meld, 10 to 15 minutes. 

Stir in 1 Tbs. of the soy sauce, 1 tsp. of the vinegar, 1 tsp. of the sugar, and 1/2 tsp. of the sesame oil. Taste, and add more soy sauce, vinegar, sugar, and sesame oil, a little at a time, until the soup has a nicely balanced flavor. Season with salt and pepper to taste. Garnish each bowl with a 1 Tbs. of the scallions, if you like.  

Panang Curry with Beef and Shiitakes

Chinese long beans add a crunchy element to this hearty beef and mushroom curry. If you can't find them, substitute regular green beans.Or create your own customized Thai curry with the Recipe Maker.

• 1 (13.5- to 14-oz.) can coconut milk
• 1/4 cup Panang curry paste
• 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
• 2 Tbs. light brown sugar or light brown palm sugar; more as needed
• 1 tsp. fish sauce; more as needed
• 1-1/2 cups bite-size Chinese long bean pieces
• 3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
• 1 lb. flank steak, cut into 1/4-inch-thick bite-size slices
• 1-1/2 cups stemmed, halved or quartered shiitake mushrooms
• 1 Tbs. thinly sliced fresh or thawed frozen wild lime leaves
• Whole Italian or Thai basil leaves, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the Chinese long beans and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the beef and shiitakes and continue to simmer until everything is tender and cooked through, about 3 minutes more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the lime leaves. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass pieces or tell your guests to eat around them. Garnish with the basil.