Chinese Mushroom and Cabbage Casserole

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Chinese Mushroom and Cabbage Casserole

 

Recipe By :Florence Fabricant

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ounce dried Chinese black mushrooms

3 tablespoons vegetable oil

8 ounces shiitake mushrooms -- stems removed

1 large onion -- sliced

2 cloves garlic -- minced

1 tablespoon minced fresh ginger

1 teaspoon five-spice powder

2 pounds Napa cabbage -- cored and coarsely shredded

2 cups hot vegetable stock

1/2 cup dry sherry or rice wine

2 tablespoons soy sauce

Salt and freshly ground black pepper

10 ounces fresh or frozen Chinese thin egg noodles

1 tablespoon Asian sesame oil

1/2 teaspoon dried chili flakes

 

Put dried mushrooms in bowl, cover with warm water and allow to soak 30 minutes,

until soft. Drain and pat dry.

 

Preheat oven to 375 degrees.

 

On top of the stove, heat oil in heavy three-quart casserole add fresh mushrooms

and sauté over medium-high heat until they begin to

brown. Lower heat to medium, stir in onion and sauté until tender. Stir in

garlic and ginger. Sauté a few seconds, then add dried

mushrooms. Stir-fry two to three minutes more. Add five-spice powder.

 

Add cabbage, stock, sherry, and soy sauce. Bring to a simmer, mix to distribute

ingredients and season to taste with salt and

pepper. Cover and put in the oven. Bake about two hours, until nearly all

liquid has been absorbed but ingredients are moist.

 

Just before serving oil noodles in salted water about three minutes. Drain and

toss with sesame oil and chili flakes. Serve

noodles topped with mushroom and cabbage mixture.

 

Source:

" The New York Times "

S(Formatted by):

" KETS on 2/20/01 "

Copyright:

" 2001 "

T():

" 3:00 "

 

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