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.

Stir-Fried Asparagus and Shiitake with Ginger and Sesame

Pre-sliced shiitake from the produce section of the supermarket will save you time when prepping the ingredients for this savory stir-fry. Serve with rice for a vegetarian main course, or with shrimp or steak.

• 
  
  3 Tbs. canola oil
  
  


• 
  
  1 lb. asparagus, trimmed of tough, woody stems, and cut on an angle into 2-inch pieces
  
  


• 
  
  7 oz. sliced shiitake mushrooms
  
  


• 
  
  4 medium scallions, trimmed and cut on an angle into 2-inch pieces (halve large whites lengthwise)
  
  


• 
  
  4  medium cloves garlic, minced
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  1 tsp. sesame seeds
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt
  
  

Heat the oil in a 12-inch skillet over high heat until shimmering hot. Add the asparagus, mushrooms, and scallions, and cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about 3 minutes. Add the garlic, ginger, and sesame seeds and stir-fry until the garlic and ginger are golden and the asparagus is crisp-tender, about 1 minute more. Add 2 Tbs. water and scrape the bottom of the pan. Stir in the soy sauce and sesame oil, and season to taste with salt.

Duxelles

Duxelles is a mixture of finely chopped mushrooms, shallots, and sometimes herbs that is cooked slowly in butter until it becomes thick. The Duxelles here is used as a filling for Potato Pancakes (Latkes).

• 
  
  6 oz. white button mushrooms, cleaned and thinly sliced (about 2 cups)
  
  


• 
  
  10 oz. shiitake mushrooms, stems removed and discarded, caps cleaned and thinly sliced (about 3 cups)
  
  


• 
  
  2 large shallots, peeled and thinly sliced
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  3/4 tsp. kosher salt
  
  


• 
  
  1/8 tsp. freshly ground black pepper
  
  

Tip:

Mushrooms are 90% water; the long, slow cooking of duxelles will evaporate the water and concentrate the mushroom flavor. Save any leftover duxelles in the freezer—it’s great in omelets, stuffed under the skin of a roasted chicken, or stuffed in baby squash or cherry tomatoes.

Put the mushrooms and shallots in a food processor fitted with the chopping blade. Pulse until finely chopped. The mushrooms and shallots should be in about 1/8-inch pieces—don’t overprocess.

Melt the butter in a 10-inch skillet over medium heat. Add the mushroom mixture, salt, and pepper and cook, stirring. When the mushrooms begin to release their moisture, turn the heat to low and cook, stirring occasionally, until the liquid has evaporated and the duxelles look dry, 20 to 25 minutes. Let cool.

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.

Stir-Fried Beef & Broccoli with Black Bean Sauce

You won’t believe how good this Chinese take-out classic can be when you make it at home. It's easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the totally meatless version: Broccoli and Shitake Stir-Fry with Black Bean Garlic Sauce.

• 
  
  11 oz. skirt or flank steak, sliced across the grain 1/4 inch thick
  
  


• 
  
  1 Tbs. reduced-sodium soy sauce
  
  


• 
  
  1 small clove garlic, minced (1 tsp.)
  
  


• 
  
  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
  
  


• 
  
  2 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
  
  

Combine the steak, soy sauce, and garlic in a small bowl and set aside.


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 1 Tbs. of the vegetable oil in a 12-inch skillet over high heat. Add the beef and its marinade, and stir-fry until the meat is just browned, 45 to 50 seconds. Transfer the beef to a small bowl.


Wipe out the skillet and heat the remaining 1 Tbs. oil 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, the stir-fried beef 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.

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.

Stir-Fried Asparagus and Shiitake with Ginger and Sesame

Pre-sliced shiitake from the produce section of the supermarket will save you time when prepping the ingredients for this savory stir-fry. Serve with rice for a vegetarian main course, or with shrimp or steak.

• 
  
  3 Tbs. canola oil
  
  


• 
  
  1 lb. asparagus, trimmed of tough, woody stems, and cut on an angle into 2-inch pieces
  
  


• 
  
  7 oz. sliced shiitake mushrooms
  
  


• 
  
  4 medium scallions, trimmed and cut on an angle into 2-inch pieces (halve large whites lengthwise)
  
  


• 
  
  4  medium cloves garlic, minced
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  1 tsp. sesame seeds
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt
  
  

Heat the oil in a 12-inch skillet over high heat until shimmering hot. Add the asparagus, mushrooms, and scallions, and cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about 3 minutes. Add the garlic, ginger, and sesame seeds and stir-fry until the garlic and ginger are golden and the asparagus is crisp-tender, about 1 minute more. Add 2 Tbs. water and scrape the bottom of the pan. Stir in the soy sauce and sesame oil, and season to taste with salt.

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.

Duxelles

Duxelles is a mixture of finely chopped mushrooms, shallots, and sometimes herbs that is cooked slowly in butter until it becomes thick. The Duxelles here is used as a filling for Potato Pancakes (Latkes).

• 
  
  6 oz. white button mushrooms, cleaned and thinly sliced (about 2 cups)
  
  


• 
  
  10 oz. shiitake mushrooms, stems removed and discarded, caps cleaned and thinly sliced (about 3 cups)
  
  


• 
  
  2 large shallots, peeled and thinly sliced
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  3/4 tsp. kosher salt
  
  


• 
  
  1/8 tsp. freshly ground black pepper
  
  

Tip:

Mushrooms are 90% water; the long, slow cooking of duxelles will evaporate the water and concentrate the mushroom flavor. Save any leftover duxelles in the freezer—it’s great in omelets, stuffed under the skin of a roasted chicken, or stuffed in baby squash or cherry tomatoes.

Put the mushrooms and shallots in a food processor fitted with the chopping blade. Pulse until finely chopped. The mushrooms and shallots should be in about 1/8-inch pieces—don’t overprocess.

Melt the butter in a 10-inch skillet over medium heat. Add the mushroom mixture, salt, and pepper and cook, stirring. When the mushrooms begin to release their moisture, turn the heat to low and cook, stirring occasionally, until the liquid has evaporated and the duxelles look dry, 20 to 25 minutes. Let cool.

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.

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.

Chicken and Mushroom Risotto

The dark meat of leftover Citrus-Marinated Roasted Chicken remains tender in this easy-to-make risotto. Reserved pan juice and lemon wedges from that recipe give the dish its deep flavor. Be sure to use a wide pan so the mushrooms brown quickly and don’t steam.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, finely chopped
  
  


• 
  
  8 cups (about 1-1/4 lb.) chopped mixed fresh mushrooms, such as shiitake, oyster, and cremini
  
  


• 
  
  3 medium cloves garlic, chopped
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1-1/2 cups Arborio rice
  
  


• 
  
  3/4 cup dry white wine
  
  


• 
  
  5-1/4 cups lower-salt chicken broth
  
  


• 
  
  2 reserved lemon wedges from Citrus-Marinated Roasted Chicken 
  
  


• 
  
  1/2 tsp. dried marjoram
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 cups shredded leftover dark meat chicken from Citrus-Marinated Roasted Chicken (from about 2 leg and 2 thigh pieces)
  
  


• 
  
  2 to 4 Tbs. reserved pan juice from Citrus-Marinated Roasted Chicken 
  
  


• 
  
  1/2 cup finely grated Parmigiano-Reggiano; more for serving
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Chopped fresh flat-leaf parsley, for garnish
  
  

Heat the oil in a 6-quart pot over medium heat. Add the onion and cook, stirring often, until tender and golden-brown, 5 to 8 minutes. Add the mushrooms and garlic and increase the heat to medium high. Cook, stirring often, until the mushrooms are tender and browned, 10 to 14 minutes.

Add the butter. Once it melts, add the rice and stir until coated. Add the wine and cook, stirring, until it evaporates, about 2 minutes. Stir in 4-3/4 cups of the broth, the lemons, marjoram, and 1/4 tsp. salt and simmer over medium-low heat, stirring occasionally, until the rice is almost tender, about 20 minutes. Add the chicken, 2 Tbs. of the pan juice, and 1/4 cup of the remaining broth. Cook, stirring, until the risotto is creamy and tender, adding the remaining 1/4 cup broth and more pan juice to taste, about 5 minutes. Stir in the Parmigiano and season to taste with salt and pepper. Spoon the risotto into warm shallow bowls, sprinkle with more Parmigiano and the parsley, and serve.

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.

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.

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.  

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.

Twice-Marinated Mushrooms

These mushrooms get lots of flavor from a quick sear, although they keep a nice, chewy texture because they’re not cooked all the way through. The wine-and-vinegar marinade infuses them with even more flavor and provides an acidic balance to the rich olive oil. Tastier and meatier than your average store-bought jarred mushrooms, these are delicious on crostini, over steak, pork, or chicken, and as a pita topping or omelet filling.
This recipe works well with a variety of mushrooms. The cooking time, however, varies slightly depending on the type you use. You can marinate each mushroom variety separately, or if you want to marinate a mix of mushrooms, cook them separately and then marinate them together.

• 
  
  1-1/2 cups dry white wine
  
  


• 
  
  1/2 cup white wine vinegar
  
  


• 
  
  3 medium cloves garlic, crushed
  
  


• 
  
  2 1x4-inch strips lemon zest, white pith removed
  
  


• 
  
  1 4-inch sprig rosemary
  
  


• 
  
  2 tsp. kosher salt
  
  


• 
  
  1/2 tsp. juniper berries (about 14), lightly crushed
  
  


• 
  
  1/2 tsp. fennel seed, lightly chopped
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 tsp. coarsely ground black pepper
  
  


• 
  
  3/4 cup extra-virgin olive oil (approximately)
  
  


• 
  
  1 lb. mushrooms
  
  

Mix the wine, vinegar, garlic, lemon zest, rosemary, salt, juniper berries, fennel seed, red pepper flakes, and black pepper to make a marinade.

Heat 3 Tbs. of the olive oil in a 12-inch skillet over medium-high heat until very hot. Add the mushrooms and cook, stirring once or twice, until golden brown on one or two sides, 1-1/2 to 4 minutes, depending on the type of mushroom—they should not be cooked all the way through. Spread on a plate to cool.

Add the marinade to the skillet. Bring to a boil, reduce the heat, and simmer for 5 minutes to infuse the flavors. Put the mushrooms and marinade in a heatproof container, such as a 1-quart Pyrex measuring cup. Let cool to room temperature, cover, and refrigerate overnight.

Drain the mushrooms, reserving the garlic and discarding the marinade and most of the aromatics (it’s OK if some of the aromatics stick to the mushrooms). Pack the mushrooms and garlic into a pint jar with lid (or other sealable container). Add enough of the remaining oil to cover, and refrigerate at least overnight and up to 1 month.

Mushroom Prep

Each type of mushroom requires slightly different trimming. Here’s how to prepare some of our favorites:

• 
  Cremini: Halve if large; cook 2 to 3 minutes.


• 
  Portobello: Remove stem and gills and cut into 1/2 -inch-thick slices; cook 1-1/2 to 2 minutes.


• 
  Shiitake: Remove stems and leave whole; cook 1-1/2 to 2 minutes.  


• 
  Oyster: If large, separate lobes from bunches; if small, leave in little bunches 1/2 to 3/4 inch thick; cook 1-1/2 to 2 minutes.


• 
  Maitake/Hen of the woods: Separate into little bunches with 1/2 - to 3/4-inch-thick stems; cook about 2 minutes.

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.

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.