Vegetable Cannelloni

• 4 dried black or shiitake mushrooms
• 2 teaspoons vegetable oil
• 1 1/4 pounds bok choy, stems reserved for another use and leaves finely chopped
• 4 scallions, minced plus 2 thinly sliced scallions for garnish
• 2 teaspoons minced fresh ginger
• 1 cup ricotta cheese
• 1 large egg yolk
• 1/4 teaspoon freshly ground
• black pepper
• Salt
• 24 wonton skins
• 4 tablespoons unsalted butter, melted
• 2 cups plus 2 tablespoons hot Mushroom Broth (recipe follows)
• 2 ounces dried black or shiitake mushrooms
• 1 tablespoon canola oil
• 3 tablespoons minced shallots
• 10 ounces white mushrooms, quartered
• 2 quarter-size slices of fresh ginger

1. Soak the mushrooms in 1 cup of warm water until soft, 10 to 15 minutes.
2. Drain and discard the stems.
3. Finely dice the mushroom caps.
4. Heat the oil in a medium skillet.
5. Add the bok choy, minced scallions and ginger and saute over moderately high heat until wilted.
6. Stir in the mushrooms.
7. Transfer to a bowl and let cool.
8. Stir in the ricotta, egg yolk, pepper and 1/2 teaspoon salt.
9. Bring a medium pot of water to a boil; stir in 1 tablespoon salt.
10. Dip the wonton skins in the water one at a time and then spread them out on a clean towel.
11. Preheat the oven to 350.
12. Using a pastry brush, grease an 8-by-11-inch baking dish with some of the melted butter.
13. Spoon 1 tablespoon of the vegetable filling into the center of each wonton skin and roll up to form a log.
14. Place the cannelloni in a single layer, just touching, in the prepared baking dish.
15. Drizzle with the remaining melted butter and 2 tablespoons of the Mushroom Broth.
16. Bake the cannelloni for 10 minutes, or until cooked through.
17. Place 3 cannelloni in each soup plate and spoon 1/4 cup Mushroom Broth around each serving.
18. Garnish with the sliced scallions and serve.
19. In a small bowl, soak the dried mushrooms in 2 cups of warm water until soft, 10 to 15 minutes.
20. Heat the oil in a heavy medium saucepan.
21. Add the shallots and cook over moderate heat until wilted, about 2 minutes.
22. Add the white mushrooms and ginger.
23. Stir in the dried mushrooms and their soaking liquid along with 6 cups of cold water.
24. Bring to a boil, then simmer over moderate heat until the broth is reduced to 4 cups, about 40 minutes.
25. Strain the broth.

black, vegetable oil, bok choy, scallions, fresh ginger, ricotta cheese, egg yolk, freshly ground, black pepper, salt, wonton skins, unsalted butter, black, canola oil, shallots, white mushrooms, quarter

Taken from www.foodandwine.com/recipes/vegetable-cannelloni (may not work)