Weekend Wokking Mushroom – The Roundup

A wok is a versatile round-bottomed cooking vessel originating in China. Once you try it, you will love it forever. And if there are words to describe a relationship cook has with his wok then it would be what Darlene of Blazing Hot Wok said:

If there’s one possession I’d want to take with me to the Afterlife, it would be my wok. It’s my pride and joy and has immense sentimental value. Weighing in at a whopping 10½ pounds, it’s a real cast iron monster. Countless stir-fries and deep-fries have left it beautifully seasoned. I could probably go on and on about how wonderful it is, but I’m afraid you’ll think I’m a weirdo.

Here is the roundup, in order I received the entries.

Wonderful, festive Mushroom & Cheese Soup by WokkingMum.

Ning from Heart and Hearth made two kinds of omelets using shiitake mushrooms.

And look at this vessel of goodness! This amazing Chicken & Mushroom Baked Rice was made by Wiffy of NOOB COOK

Another shiitake mushrooms dish – Shitake and Soba Noodles Soup, cooked and beautifully captured by Rita of Pink Bites.

I love the simplicity of this dish. I entangled myself in too complicated and exhausting dishes and just seeing this feels me with warmth. Thank you, Gretrude, so much, for sending this Steamed Tofu and reminding me of the real food.

My fellow FoodBuzz 24, 24, 24 participants TS and JS of [eatingclub] vancouver made this Adobo Mushroom tart as a part of their New Year’s Eve dinner.

From Darlene, with love, to warm you on these cold days – Hungarian Mushroom Soup.

Another great simple dish – Baby Bellas sauteed in butter and garlic. Made by Gloria from Cookbook Cuisine.

Stir-fry mushrooms with black pepper sauce – is there a better way to recover from all that heavy food we filled ourselves during holidays? Made by Peck Sze from Pepsi’s life journal 1-2-3.

Yasmeen from Healt Nut made Vegetable Stuffed Mushrooms and gathered a lot of nutritious facts about mushrooms themselves.

From this event creator, Wandering Chopsticks comes this extraordinary Vietnamese Vegetarian Chinese Five-Spice Duck Soup with Egg Noodles. Did I say vegetarian duck soup?! Yes, I did. Check the original post to solve the mystery

My entry, The Dalai Lama’s Momos.

Thank you everybody for this amazing roundup!

Next month’s Weekend Wokking is hosted by TS and JS of [eatingclub] vancouver. Please check the rules and send entries by 11:59 p.m., Sunday, February 1 to email (at) eatingclubvancouver (dot) com. And if you need inspiration, here is a list of all previous roundups. Round-up will be posted on Wednesday, February 4. And for the next theme ingredient, I choose ORANGE!

‘Til next month,
Happy Wokking