My Korean KitchenStuffed Shiitake Mushrooms
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Ingredients
Serves 6- 1 Tbsp minced spring onion
- 1/4 tsp minced garlic
- 14 fresh shiitake mushrooms ((200 g / 7 ounces), make sure the mushroom cap is curved inwards to hold the stuffing.)
- 2 large eggs
- 60 g beef mince ((2 ounces), or your choice of other minced meat)
- 60 g tofu ((2 ounces))
- 2 tsp soy sauce
- A few sprinkles ground black pepper
- Some all purpose flour ((about 1 to 2 Tbsp))
- 1 tsp sesame oil
- Some cooking oil (, I used rice bran oil)
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Steps
- Step 1
Rinse the mushrooms in cold water and pat dry with some kitchen paper towel. As you pat dry the mushrooms, remove the mushroom stems with your hands. Set aside the mushroom head and the stem in separate groups as you progress.
- Step 2
Lightly carve the mushroom head surface with a small knife to make a star or flower head shape for the look. (This step can be optional but it presents better.) Keep the mushroom skin that comes out as you carve it. Set aside the mushroom head and the mushroom skin on separate plates as you progress.
- Step 3
Finely dice the leftover mushroom stems (from step 1) and the carved out mushroom skin (from step 2). Put them into a mixing bowl.
- Step 4
Pat dry the tofu with kitchen paper to remove excess water and mince it with a knife. Add it into the mixing bowl.
- Step 5
Pat dry the beef mince with kitchen paper to remove excess blood and mince it with a knife. Add it into the mixing bowl.
- Step 6
Add the rest of the stuffing ingredients in the mixing bowl and mix them well with your hands.
- Step 7
Line all the mushrooms on a large plate with the heads facing down. Scatter the flour lightly onto the mushroom hole where we will add the stuffing.
- Step 8
Fill the mushrooms with the mixed stuffing ingredients from step 6. Finish off by sprinkling some flour on top of the stuffing.
- Step 9
Break the eggs in a clean bowl and whisk them well.
- Step 10
Heat a frying pan on medium heat and add some oil.
- Step 11
Once the pan is heated, lightly dip the stuffed mushrooms into the egg bowl (only dip the stuffed side for better visual look of the mushroom) and place the mushrooms onto the pan and cook (the stuffed side is cooking first). When the stuffed side is all cooked (in about 2 mins), turn it over quickly and lightly cook the mushroom on the head side. Remove them from the heat. Repeat this until you cook up all the mushrooms.
- Step 12
Serve on a plate and enjoy! (This Korean sweet and tangy soy dipping sauce pairs well with them.)
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Rinse the mushrooms in cold water and pat dry with some kitchen paper towel. As you pat dry the mushrooms, remove the mushroom stems with your hands. Set aside the mushroom head and the stem in separate groups as you progress.
Source: My Korean Kitchen
