표고버섯전

pyogo beoseot-jeon

Beef Stuffed Shittake 

Ingredients

  • 12-14 fresh shiitake mushrooms, de-stemmed
  • 2 Tbs (15g) a/p flour
  • 2 large eggs
  • Salt to taste

Filling

  • 2oz (60g) tofu, minced
  • 2oz (60g) ground beef, we used minced chuck but feel free to use whatever ground or minced beef you prefer.
  • 2 tsp (10ml) soy sauce
  • 1 green onion, minced
  • 1 clove garlic, minced
  • 1 tsp (5ml) sesame oil
  • Black pepper to taste

Serves 4-5

 
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Step 1 - Make the Shittake Filling

  • Rinse the mushrooms in cold water and pat dry. 
  • Remove the stems and set aside. 
  • Lightly carve the top of the mushroom cap, creating an X (or any shape you'd like). 
  • Mince the mushroom stems and add to a large mixing bowl.
  • Using a tea towel or paper towel, remove excess water from tofu. Mince and add to minced mushrooms.
  • If you are mincing your own meat, dry it with a tea towel or paper towel before cutting. Add beef to the mushroom mixture. 
  • Add the rest of the stuffing ingredients in the bowl and mix them well.

Step 2 - Fill the Shittake

  • Arrange the mushrooms cap side down.
  • Lightly salt inside of mushroom caps. Then, sprinkle with flour.
  • Fill each mushroom with about 1 Tbs of the beef mixture, creating a dome-like shape.
  • Sprinkle the filled mushrooms with more flour.
  • In a bowl, whisk the eggs.
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Step 3 - Cook the Shittake

  • Add sesame oil to a skillet and heat to medium-high.

  • Once the pan is heated, dip the filled side of the mushrooms in the beaten eggs.

  • Place the mushrooms in the skillet, cooking the filled side first. Once they are golden brown in color (about 2-3 minutes), turn them over to cook the mushroom side (about 1-2 minutes). Remove from heat and rest on a paper towel. Repeat this until you cook up all the mushrooms.

  • Plate mushrooms and enjoy with your favorite sauce.