This stuffed mushrooms recipe uses
white button mushroom caps stuffed with a mixture of cream cheese, garlic, parmesan cheese, cooked mushroom stems and chopped green onions.
1/2 ounce dried shiitake
mushrooms (5 to 8
caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces
button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons
white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions