1 ounce dried mushrooms such as shiitake, soaked and drained, and finely chopped
4 cups Basic Tomato Sauce
Directions
Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms.
Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each). Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce.
Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.
I used fresh cherries and they did not have much flavor. I found that using dried tart cherries from Trader Joes, cooked in a bit of water to soften them up worked the best. I have made this loaf 5 times with fresh, jared, and dried cherries. My favorite is the dried cherries!
Hi Terese, I'm glad to hear you enjoyed this. The corn adds both sweetness and umami. I'm sure umeboshi would taste good, but it tastes quite different from corn and will likely make your mayo taste like ume.
What do you think of replacing the freeze dried corn powder with umeboshi paste, a prospectively healthier alternative that would give umami? I just tried the recipe again, shaking ingredients together in a jar, then placing on double broiled simmer until thickening to a custard, delighted with how it and Siracha blended as a dip for sweet potato fries as su
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