In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[EX Q]: Preheat oven to 400AF., Mix dried mushrooms and hot water in a bowl., Stir well and allow to stand for 30 to 40 minutes., Strain through a sieve lined with a kitchen paper towel and set the liquid aside., Finely chop the mushrooms., Meanwhile, peel eggplants, if needed, and cut in half lengthwise., Brush the cut sides liberally with 1/2 tablespoons oil., Arrange on a baking sheet, cut-side down, and roast until tender, 24 to 26minutes., Allow to stand until cool enough to handle., Cut into 1-inch cubes and add to a large slow cooker (crock-pot)., Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat., Stir in onions and cook, stirring constantly, until softened, 5 to 8 minutes., Stir in garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms, cook, stirring, for 1 to 2 minutes., Pour in the reserved mushroom-soaking liquid and chickpeas., Bring to a boil and cook, stirring often, for about 6 minutes., Stir into the slow cooker and stir to mix with the eggplant., Cover and cook until the chickpeas are very tender, about 8 hours on Low., Remove cinnamon stick and bay leaf., Stir in tomatoes and parsley., Serve warm or refrigerate until ready to use.
[EX A]: mushrooms, water, ones, olive oil, onions, garlic, oregano, cinnamon, salt, black pepper, bay leaves, chickpeas, tomatoes, parsley

[EX Q]: Preheat oven to 375., Line two large baking sheets (with sides) with parchment paper; set aside., In 1-cup glass measure, with fork, mix together maple syrup, oil and vanilla until well combined., Place oats in large bowl and drizzle maple syrup mixture on top., With your hands or a wooden spoon, mix until well blended., Divide mixture between prepared baking sheets; spread evenly in single layer., Bake on upper and middle oven racks 15 minutes., Remove sheets from oven, carefully stir granola and spread evenly., Return sheets to oven, rotating them from top to bottom and front to back., Bake until granola is golden, 6-8 minutes., Remove sheets from oven, slide granola into large baking pan and let cool, stirring occasionally, at least 20 minutes; stir in walnuts., Serve with soy milk.
[EX A]: maple syrup, vegetable oil, vanilla, oats, walnuts, soymilk

[EX Q]: To make the pastry, in a large bowl, combine the flour, salt, and sugar. Using a pastry cutter or your fingers, quickly cut in the butter until it is incorporated and in pecan-sized chunks. Pour in the water and stir with a wooden spoon, or gently mix it in with your hands, until you have a shaggy mess of dough., Smoosh the dough into a sort-of rectangle (it will be very messy and haphazard seeming). Smash the right third over the center and the left third over that (as if you were folding a formal letter), pressing it together with your hands. Turn the dough a quarter turn (90) and repeat the fold, then turn the dough a quarter turn and repeat the fold once more. Tightly wrap in plastic wrap and refrigerate for 30 minutes to an hour., In the meantime, make your lemon curd. Grate your ginger and place it into a fine mesh sieve. Squeeze the ginger juice out of the ginger pulp and reserve. Combine the ginger juice, lemon juice, sugar, egg yolks, whole eggs, and salt in a metal bowl and whisk to combine., Place the bowl over a saucepan of simmering water. Add the butter chunks and cook, whisking constantly, until the butter is melted. Continue to cook over moderate heat until the mixture thickens to a loose pudding-like consistency (like a creme anglaise). You don't want it to be entirely firm because you're going to cook it more in the oven, but you do want it to be cooked enough that it thickly coats the back of the stirring spoon., Remove the curd from the heat. Press it through a fine mesh strainer into another bowl, cover, and place in the refrigerator to set., Continue with making the dough. Take your dough out of the refrigerator and roll it out into a rectangle about 3/4-inch thick. Fold the right third into the center, then the left third over this, just as you did before, but now roll the dough out to 3/4-inch thick again using a rolling pin. Turn a quarter turn and repeat, then turn and repeat one last time. Wrap the dough back up in the plastic wrap and refrigerate another hour (yes, this is a labor of love)., Heat your oven to 375 F. Roll the dough out into a large rectangle about 1/4-inch thick. Cut it into 12 equal-sized rectangles (full disclosure, my rectangles are never even remotely the same size, but I try!). Spread half of each rectangle with lemon-ginger curd, fold it over, and use a fork to press around the edges to close them and make a pattern. Line two baking sheets with parchment paper and place the pastries on them., Beat the egg for egg wash and brush it over the pastries. Bake the pastries one baking sheet at a time until puffed and golden, around 20 to 25 minutes. While the pastries are in the oven, make the icing by beating together the cream cheese, lemon juice, milk, and confectioners' sugar until you have a thick but drizzle-able glaze., When the pastries come out of the oven, transfer them to a cooling rack set over a baking sheet, then drizzle or smear them with the icing while still warm. Eat and feel happy.
[EX A]:
pastry, flour, salt, sugar, cold unsalted butter, water, egg, lemon-ginger, knob of ginger that's, freshly squeezed lemon juice, sugar, egg yolks, eggs, salt, unsalted butter, cream cheese, freshly squeezed lemon juice, milk, sugar