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