{"id":4264,"date":"2015-03-21T18:06:33","date_gmt":"2015-03-21T22:06:33","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=4264"},"modified":"2015-03-21T18:07:11","modified_gmt":"2015-03-21T22:07:11","slug":"shiitake-mushroom-tortellini-w-soy-cream-sauce","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2015\/03\/21\/shiitake-mushroom-tortellini-w-soy-cream-sauce\/","title":{"rendered":"Shiitake Mushroom Tortellini w\/ Soy Cream Sauce from thewoksoflife.com"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-4265\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/03\/mushroom-tortellini-11-211x300.jpg\" alt=\"mushroom-tortellini-11\" width=\"211\" height=\"300\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/03\/mushroom-tortellini-11-211x300.jpg 211w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/03\/mushroom-tortellini-11.jpg 600w\" sizes=\"auto, (max-width: 211px) 100vw, 211px\" \/><\/p>\n<ul>\n<li>Olive oil<\/li>\n<li>6 oz. fresh shiitake mushrooms, finely chopped<\/li>\n<li>1\/3 cup minced scallion<\/li>\n<li>1\/2 teaspoon crushed red pepper flake<\/li>\n<li>\u00bd cup Parmesan cheese<\/li>\n<li>1 cup ricotta cheese<\/li>\n<li>1 egg<\/li>\n<li>salt and pepper to taste<\/li>\n<li>36-42 square wonton wrappers (1 pack should be enough)<\/li>\n<li>\u00bd cup panko breadcrumbs<\/li>\n<li>3 cloves garlic, sliced<\/li>\n<li>2\/3 cup milk<\/li>\n<li>\u00bd cup heavy cream<\/li>\n<li>2 teaspoons soy sauce<\/li>\n<li>1 teaspoon dark soy sauce<\/li>\n<\/ul>\n<p>In a skillet over medium high heat, add a few good lugs of olive oil. Add the mushrooms and season with salt. Saut\u00e9 the mushrooms until tender and caramelized. This could take a while, so don\u2019t rush the process! Once the mushrooms are caramelized, you might have some sticky bits at the bottom of the pan. Deglaze with a bit of water.<\/p>\n<p>Transfer the cooked mushrooms to a mixing bowl and add the scallion, crushed red pepper flake, Parmesan, ricotta cheese, egg, and salt and pepper to taste.<\/p>\n<p>To assemble, use a bit of water to dampen the edges of each wonton wrapper, and add a teaspoon of filling to the middle.<\/p>\n<p>Fold in half diagonally so you get a triangle. Make sure there aren\u2019t any air bubbles in the middle, and that the edges are tightly sealed.<\/p>\n<p>Bring the two farthest corners of the triangle together to make a pseudo \u201ctortellini\u201d shape. Continue assembling until you\u2019ve run out of filling.<\/p>\n<p>Bring a pot of water to a boil for the tortellini. In a skillet over medium heat, add a couple tablespoons of olive oil. Add the panko and stir constantly until golden. Remove from the pan and set aside.<\/p>\n<p>Add a couple tablespoons more oil to the skillet and add the garlic. Cook for 1 minute. Add the milk and cream, and bring to a simmer. Cook for 2 minutes and add the soy sauces. Season with pepper.<\/p>\n<p>By now, the water for the ravioli should be boiling. Cook the ravioli in the boiling water for 20 seconds. With a slotted spoon, transfer the ravioli to the sauce and simmer for another 60-90 seconds.<\/p>\n<p>Serve immediately, garnished with your panko pangrittata and more scallions.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Olive oil 6 oz. fresh shiitake mushrooms, finely chopped 1\/3 cup minced scallion 1\/2 teaspoon crushed red pepper flake \u00bd cup Parmesan cheese 1 cup ricotta cheese 1 egg salt and pepper to taste 36-42 square wonton wrappers (1 pack &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2015\/03\/21\/shiitake-mushroom-tortellini-w-soy-cream-sauce\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[393,80,152,7,116,17],"tags":[160,4,220,155,395,381,5,317],"class_list":["post-4264","post","type-post","status-publish","format-standard","hentry","category-asian","category-entree","category-ravioli","category-recipes","category-sauce","category-vegetarian","tag-cream","tag-main","tag-milk","tag-mushrooms","tag-parm","tag-ricotta","tag-sauces","tag-soy-sauce"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4264","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4264"}],"version-history":[{"count":3,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4264\/revisions"}],"predecessor-version":[{"id":4268,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4264\/revisions\/4268"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4264"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4264"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4264"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}