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Food and WineWhen I was little, I thought I could pass for white. If you know me, you know this is hilarious—because I look just like my mom, who is 100% Korean. (My dad, by the way, is a very warm, funny white guy.) Growing up in small towns in Mississippi in the 1970s, I just wanted to believe I was like most of my other friends: decidedly all-American. I would commit lies of omission all the time, neglecting to share that I had an Asian mom who often perfumed our house with the funky smells of kimchi, dried anchovies, and simmering seaweed soups. Instead, I boasted of her chicken-fried steak and gravy.But that all changed in middle school, when, at a sleepover I hosted, I gained the confidence to share my mom’s japchae with my friends. This dish—a classic Korean recipe featuring slippery glass noodles tossed with meat and vegetables—was my absolute favorite growing up (still is!). I always loved the chewy texture of the noodles, the interplay of nutty sesame oil and savory soy sauce, the hint of sweetness, and the garlicky wilted spinach. My mom had made a large batch, and there were leftovers in the fridge. They weren’t intended for my sleepover friends, because of course I didn’t want to serve them Korean food. But then I did. In the middle of the night, between movies and fueled by a mean case of the munchies, I gathered up the courage to introduce my friends to japchae.“Eww, that looks like worms,” one friend said upon the unveiling. Deep breath, Ann, you know this is damn good food. After some gentle coaxing, once the intoxicating aromas of sesame and garlic registered with the hungry girls, one of them took a bite, and then another. They loved it! Even cold straight from the fridge! We took turns pinching a clump of noodles between our fingers, leaning our heads way back for dramatic effect, and then dropping the deliciousness in. We gobbled up every single bit.That was a turning point for me. Little by little, I began to embrace the Korean side of my identity, mostly through food—because food, for so many of us, is an immediate gateway to our culture. I often cook Korean dishes for my family so that my children, now in their early teens, can feel some connection to their Korean roots. And you know what? Japchae is their favorite. When we eat it, I tell them how my mom used to make it for me when I was a kid. I tell them about how, when I went to Korea and made japchae in a cooking class, the instructor told me that it’s important to honor each element with its own seasoning and cooking method, to fully bring out its best and to preserve its color. I tell them that the dish was once considered royal cuisine but has now become more commonplace. In this way, food serves as a means for us to connect to our deeper heritage, helping us understand the depths of who we are. And for me, I know more now than ever who I am—not fully white, not fully Asian, but something beautifully in between.Food.comWhat a great way to have a picnic! You can eat the basket and not have to carry it back to the car! With this ever-so-easy recipe, you bake your basket - and then you eat it! Fill with chicken and carry to your next picnic! You could also use this recipe to create edible soup bowls, if you divide dough into four parts.YummlyNo one will miss the dairy in these filling and flavorful stuffed mushrooms! It's a crowd-pleasing appetizer for any occasion, and can be easily turned into a vegan recipe with a few tweaks! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas). ## Party Platter Stuffed mushrooms are an ideal finger food for any event or gathering. Whether you’re hosting a cocktail party or serving Christmas dinner, stuffed mushrooms are a perfect appetizer recipe to keep on hand for the big day. Who doesn't love comfort food in bite-sized servings? If you and your guests love mushrooms, don't skip this one. They take a little over half an hour to assemble and cook, or you can prep the mushrooms and filling in advance to save yourself some time. While they make for great, shareable appetizers, you can easily serve these as a side dish or even as a main dish for a weeknight dinner at home. Add a big salad or soup and you're good to go! Let's take a look at what makes these stuffed mushrooms so great with a few helpful recipe notes. ## Vegan-Friendly With A Few Simple Steps A few quick substitutes, and you'll have yourself a dairy-free and vegan recipe! Use vegan mayonnaise and a flax egg instead of regular mayonnaise and an egg. Many stuffed mushroom recipes call for cheese, but this recipe doesn’t use any. You can add vegan parmesan cheese or nutritional yeast for a vegan-friendly cheese flavor in the filling, and for a crunchy finish, you can sprinkle a little extra over the tops of the mushrooms before baking. ## How To Make A Flax Egg Since many recipes call for eggs, it's helpful to have an alternative if you're looking to eat vegan. To make a flax egg, stir together 2 1/2 tbsp. of water with 1 tbsp. of flaxseed meal in a small bowl. Let the mixture rest for 5 minutes so it can thicken. Once thickened, use it in recipes in place of 1 egg. ## Special ingredients For this recipe, you'll use classic Italian flavors and vegan staples to complete the dish! _Mushrooms:_ this recipe calls for cremini mushrooms, but you can use white button mushrooms or baby bella mushrooms instead. _Bread:_ a day-old baguette works best in order to make your bread stuffing. _Dried herbs and spices:_ a combination of dried parsley, thyme, garlic powder, salt, and black pepper. _Mayonnaise:_ be sure to use a vegan option instead of regular mayonnaise if you are looking to keep this recipe vegan-friendly. _Egg:_ vegans can opt to use a flax egg (see instructions above) instead _Dijon mustard:_ Dijon adds a touch of sharpness to round out the recipe and gives it a hint of spice. ## Preparing Mushrooms To get the mushrooms ready to use, brush each one dry with a soft brush, or use a damp paper towel if they are extra dirty. Don't soak them, as they'll absorb the water and get soggy. Remove the mushroom stems by gently twisting them off, and don't worry if a piece gets stuck inside the mushroom cap as you can cut it out. If you'd like, you can save the stems and use them to make veggie stock or gravy! ## Going Gluten-Free If you want to make this recipe gluten-free, feel free to swap the standard baguette for gluten-free bread. Just be sure whatever type you use it's day-old and dried out. This helps the filling absorb the maximum amount of flavor.