No problem. Finely chopped, canned mushrooms are the key to these quick, pantry-friendly dumplings, along with bamboo shoots, Chinese barbecue sauce and chili-garlic sauce. Get the recipe.

In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the mushrooms and ½ teaspoon salt. Cook, ...

Add garlic and mushrooms and sauté until beginning to loose their juices, about 3 to 5 minutes. Add balsamic, and stock and bring to boil. Reduce until liquid practically disappears then add Port.

Add mushrooms, season with salt, pepper and tarragon and sauté 5 minutes or until mushrooms are browned. Stir in soy sauce. Remove skillet from heat and reduce heat to low.