SUBSTITUTE FOR DRIED SHIITAKE MUSHROOMS RECIPES

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VEGAN PHO RECIPE | BON APPéTIT



Vegan Pho Recipe | Bon Appétit image

This vegan pho broth gets its rich, umami-packed flavor from a medley of well-toasted spices, charred veg, dried mushrooms, and miso for a soul-edifying soup.

Provided by An Uong

Yield 4 servings

Number Of Ingredients 23

2 Tbsp. vegetable oil
4 star anise pods
2 cinnamon sticks
8 whole cloves
1 tsp. coriander seeds
½ tsp. fennel seeds
1 medium onion, quartered
1 medium carrot, scrubbed, coarsely chopped
2 medium celery stalks, coarsely chopped
1 2" piece ginger, peeled, coarsely chopped
1 5x3" piece kombu
½ cup dried shiitake mushrooms
1 Tbsp. rock sugar or 2 tsp. raw sugar
1 Tbsp. white miso
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 14-oz. block firm tofu
3 Tbsp. vegetable oil
2 tsp. soy sauce, divided
14 oz. oyster and/or shiitake mushrooms, torn or cut into bite-size pieces
2 heads of baby bok choy, halved lengthwise
Kosher salt
12 oz. medium-width rice stick noodles
Thinly sliced onion, thinly sliced scallions, bean sprouts, basil leaves, and lime wedges (for serving)

Steps:

  • Heat 2 Tbsp. vegetable oil in a large pot over medium. Cook 4 star anise pods, 2 cinnamon sticks, 8 whole cloves, 1 tsp. coriander seeds, and ½ tsp. fennel seeds, stirring occasionally, until fragrant, about 1 minute. Increase heat to medium-high and add 1 medium onion, quartered, 1 medium carrot, scrubbed, coarsely chopped, 2 medium celery stalks, coarsely chopped, and one 2" piece ginger, peeled, coarsely chopped. Cook, stirring occasionally, until vegetables are starting to char in places and browned bits form on bottom of pot, 8–10 minutes.
  • Add one 5x3" piece kombu, ½ cup dried shiitake mushrooms, 1 Tbsp. rock sugar or 2 tsp. raw sugar, 1 Tbsp. white miso, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 8 cups water to pot. Bring to a boil and cook, scraping up browned bits with a wooden spoon, until reduced just slightly, about 10 minutes. Reduce heat, cover pot, and simmer until broth is golden in color and quite fragrant, 45–60 minutes. Strain through a fine-mesh sieve into medium saucepan; cover and keep warm over low heat. Taste broth and season with more salt if needed.
  • While broth is simmering, wrap one 14-oz. block firm tofu in a clean kitchen towel and place on a rimmed baking sheet. Weigh down with a heavy object (a couple of heavy cans works well) and let sit 10 minutes. Unwrap tofu and cut into ¼"-thick matchsticks.
  • Heat 3 Tbsp. vegetable oil in a large skillet over medium. Add tofu in an even layer and cook, undisturbed, until lightly browned underneath, 6–8 minutes. Stir tofu and cook, tossing occasionally, until golden and crisp all over, about 5 minutes. Add 1 tsp. soy sauce and stir to coat. Using a slotted spoon, transfer tofu to a platter.
  • Add 14 oz. oyster and/or shiitake mushrooms, torn or cut into bite-size pieces, to skillet and cook (still over medium heat), stirring occasionally, until softened and starting to brown, about 4 minutes. Add remaining 1 tsp. soy sauce and cook, stirring, until mushrooms are coated, about 1 minute. Transfer mushrooms to platter.
  • Add 2 heads of baby bok choy, halved lengthwise and 3 Tbsp. water to skillet and cook over medium heat, stirring often, just until water is evaporated and bok choy is bright green, about 2 minutes (be careful not to overcook the boy choy; it will continue to cook in the bowls). Season bok choy with kosher salt and transfer to platter.
  • Cook 12 oz. medium-width rice stick noodles in a large pot of boiling water according to package directions. Drain and run under cold water to prevent sticking.
  • To serve, divide rice noodles among bowls. Top with tofu, mushrooms, bok choy, thinly sliced onion, and thinly sliced scallions. Ladle broth into bowls. Arrange bean sprouts, basil leaves, and lime wedges on another platter for topping as desired.

VEGAN BOLOGNESE WITH MUSHROOMS AND WALNUTS - NY…



Vegan Bolognese With Mushrooms and Walnuts - NY… image

Some may balk at this version of Bolognese, the classic Italian ragù, because it bypasses the meat and dairy that are traditionally integral to the dish. But this recipe is equally rich, robust and complex, owing to seared mushrooms and toasted walnuts, which are bolstered by balsamic vinegar, tomato paste, soy sauce and Marmite. A popular British sandwich spread made from concentrated yeast extract, Marmite brings salty, bitter notes to the sauce, but you can substitute a vegetable bouillon concentrate paste — or skip it entirely. Enjoy the sauce over cooked pasta or employ it in this vegetarian lasagna Bolognese.

Provided by Alexa Weibel

Total Time 1 hours 45 minutes

Yield About 6 cups

Number Of Ingredients 19

1 cup shelled walnuts (about 100 grams), chopped into pieces no larger than 1/4-inch (see Tip)
Kosher salt and black pepper
1 pound fresh mushrooms (preferably half shiitake and half cremini)
1/2 cup olive oil, plus more for serving
1 teaspoon fennel seeds
2 teaspoons soy sauce
2 teaspoons thick, syrupy balsamic vinegar (optional)
1 medium yellow onion, finely chopped (about 1 1/3 cups)
1 medium carrot, peeled and finely chopped (about 1 cup)
2 celery stalks, peeled and finely chopped (about 3/4 cup)
4 garlic cloves, chopped
1 teaspoons dried oregano
3/4 teaspoon red-pepper flakes
3 tablespoons tomato paste
2 teaspoons Marmite
1/2 cup dry vegan red wine
1 (28-ounce) can crushed tomatoes
Linguine, fettuccine or other long pasta (about 4 ounces per serving), cooked until al dente
Minced fresh parsley or sliced fresh basil, for serving (optional)

Steps:

  • Add the chopped nuts to a large Dutch oven or heavy pot and toast over medium, stirring frequently, until they visibly sweat and become fragrant, about 5 minutes. Season with salt and pepper, transfer to a medium bowl and set aside.
  • Prepare the mushrooms: Stem the shiitake mushrooms (reserve the stems another use), if using, then wipe the mushroom caps clean using damp paper towels. Chop the caps into 1/4-inch pieces. (Resist the urge to use a food processor here, which will chop the mushrooms unevenly.)
  • Wipe out the pot, then heat 2 tablespoons olive oil over medium-high. Add half the mushrooms and 1/2 teaspoon fennel seeds, season generously with salt and pepper, and cook, stirring occasionally, until browned, about 6 minutes. Transfer to the bowl with the toasted walnuts, then repeat with the remaining mushrooms and the remaining 1/2 teaspoon fennel seeds. Stir the soy sauce into the mushroom mixture, then the balsamic (if using). Set aside.
  • Wipe out the pot, then heat 2 tablespoons olive oil over medium. Add the onion, carrot and celery, season generously with salt and pepper, and cook, stirring occasionally, until starting to caramelize and brown at the edges, about 7 minutes. Stir in the mushroom-walnut mixture, garlic, oregano and red-pepper flakes, and stir until fragrant, 1 to 2 minutes. Stir in the tomato paste and Marmite, and cook, stirring frequently, until darkened and caramelized, 4 to 5 minutes.
  • Pour in the wine and cook, stirring occasionally, until the alcohol cooks off and the liquid reduces until thick and sticky, 3 to 4 minutes.
  • Add the crushed tomatoes, along with 1 cup water. Bring to a simmer over high.
  • Reduce the heat to medium-low, cover and cook, stirring occasionally, until the tomatoes are cooked through and flavors meld, 30 to 40 minutes. Stir in 2 tablespoons olive oil, for richness, then season to taste with salt and pepper. (Makes about 6 cups.)
  • Meanwhile, cook the pasta according to package instructions until al dente. Drain, reserving 1 1/2 cups pasta water.
  • Toss the cooked pasta with the desired amount of sauce (about 3/4 cup to 1 cup per serving), adding pasta water as needed so sauce is glossy.
  • Divide cooked pasta among shallow bowls and top with more sauce. Drizzle with olive oil and sprinkle with parsley or basil, if using, and serve immediately. (Leftover sauce will keep covered in the refrigerator for a few days, or frozen for up to 3 months.)

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