Tag Archives: Mushroom

one pan mushroom soy sauce noodles recipe

One Pan Mushroom Soy Sauce Noodles

October 13

I love spending time in the kitchen, it’s cathartic for me. But sometimes, like everyone else, I have to make dinner within twenty minutes. Most of the time it’s because I have dance class and need to eat early so that I can digest and not puke all over the dance floor. On those nights, I usually opt for noodles. They are super fast to cook and I never need to make a sauce that requires a pan to heat it up. In the past, soba was my go-to. Whip up a peanut sauce, steam some vegetables, toss, and I’m done. While this will continue to be a staple for me, I have some good news, I’ve managed to cut down the time and number of plates/pots/pans to clean with this mushroom, soy sauce, noodle dish.

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shiitake mushroom ravioli

Shiitake Mushroom Ravioli

June 30

As promised, here is some ravioli! While fresh pasta can be enjoyed in every shape and size, I think that stuffed pasta is where making your own pasta really pays off. Being able to customize your own filling and play around with different flavours is something you can’t do with store bought pasta (unless you can get your hands on fresh pasta sheets that you can then stuff and shape yourself). Personally, I love the idea of making my own stuffed pasta because, like homemade dumplings, the filling is always so much fresher and identifiable than a lot of the pasty fillings that characterize a lot of the store bought stuff.

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chinese tofu and mushroom steamed buns recipe

Tofu and Mushroom Steamed Buns (Bao)

June 9

I’m in a dough kind of mood. I’ve been craving carbs lately and have also been eager to try and make all sorts of doughs from scratch. A few nights ago, I saw some contestants on Masterchef Australia cook some bao and a lightbulb went off in my head. I had never thought of making bao, and haven’t actually been able to enjoy them very much. If you’ve never heard of bao before, they are basically steamed buns filled with some sort of filling, found all over China. There is a wide variety of bao: ranging from 5-10 inches in diameter, filled with various meat, bean paste and even soup broth (if you’re in Vancouver, the xiaolongbao at Lin’s are award-winning)!

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warm portobello mushroom salad

Warm Portobello Mushroom Salad

May 13

This past weekend, we went back to Vancouver for a few days. Not only did we have a bunch of people we wanted to see, but a list of restaurants where we wanted to eat. The list was way too long for the time we had, but we certainly ate well when we were there. Funnily enough, whenever I think of Montreal, where I lived for almost my entire life, there are very few restaurants that are ‘must visits’ when we go back to town. I don’t really know the reason why. The food in Montreal is diverse, delicious and affordable so I have no excuse for not having tons and tons of places that I have to go to when we visit, but it’s the truth.

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