King Oyster Mushrooms with Meat Sauce肉酱杏鲍菇

King Oyster Mushrooms with Meat Sauce Recipe

I used,
400gm king oyster mushrooms, rinsed, and cut into shoestrings (Like McD Fries)
80gm pork loin or chicken breast, cut into matchsticks (so that when you take the mushroom, you won’t miss the meat, if use minced meat, chances are, the meat will drop off from the mushrooms)
2 shallots, thinly sliced
1 clove garlic, finely chopped
2 Tbsp cooking oil
2 Tbsp light soy sauce
1 Tbsp oyster sauce
3/4 tsp sugar
Pinch of salt and some pepper

1. Steam mushrooms on high heat for 8 minutes, or until wilted. Leave to cool down.
2. Remove juices and try to squeeze out water from the mushrooms. Retain all the juice.
3. Heat a wok, and put in cooking oil. Fry shallots until very slightly golden and put in garlic.
4. When garlic is fragrant, put in pork/chicken. And cook until it turns opaque.
5. Put in seasonings and cook until it sort of dries up and you can see the oil.
6. Put in retained mushroom juice and bring to a boil. (The mushroom juice tends to thicken a bit)
7. Put in mushrooms and cook it for 1 minute to let the flavor absorb into the mushroom. (If you prefer some gravy, let the mushroom absorb the flavor first, then only put in extra water or some cornstarch mixture)
8. Dish up and serve.

 

Braised E-Fu Noodles with Mushroom

 

Braised E-Fu Noodles with Mushroom
Recipe by Sam Leong
Serves 5
1 pack E-Fu noodle, poached
12 pcs straw mushrooms (canned or fresh), cut and poached
100g yellow chives, cut into 1 inch length
1 tsp dry sole fish powder (or minced garlic)

Seasoning:
1 tbsp cooking oil
400ml chicken consomme or water
4 tsp oyster sauce
1/2 tsp sugar
1/4 tsp sesame oil
1 tsp Chinese wine (Hua Tiew Chiew)
A dash of white pepper powder
Dark soy sauce (optional)

Spring onion, finely chopped (to garnish)


1. Heat the wok over high heat and add cooking oil. Add the dry sole fish powder and fry in the oil on medium heat until fragrant. Then, add in the straw mushrooms and stir fry for 1 minute.

2. Add in chicken consomme and the noodles and bring to the boil. Season with oyster sauce, sugar, sesame oil, Chinese wine, white pepper powder and dark soy sauce (depending on how dark you like your noodles). Braise for about 5 minutes until the sauce becomes thick. Add in the yellow chives and mix well. Drizzle some oil just before removing, to give the noodles a shiny coat.

3. Garnish with chopped spring onions and serve immediately.

 

 

http://goodyfoodies.blogspot.sg/2013/01/recipe-braised-e-fu-noodles-with.html

 

 

 

 

姜葱虾球杏菇

Ingredient

• 200gm large prawn
• 200gm king oyster mushroom, cut into chunks
• 40gm ginger, sliced
• 100gm spring onion, sliced
• 2 tbsp water
• 1 tbsp chinese wine

Seasoning (mix well)

• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1/2 tsp sugar
• 1 tsp sesame oil
• 1 tsp chicken stock powder
• 1/2 tsp pepper

Method

1. Remove the shell and head of the prawn, retain the tail. Devein. Rinse and pat dry. Season with 1/2 tsp salt. Set aside.
2. Blanch mushroom in boiling water. Drain away water.
3. Heat 1 tbsp oil in pan. Add ginger and fry till fragrant.
4. Add prawn and fry for 1/2 min. Add mushroom and mix evenly.
5. Add water, seasoning, spring onion & wine. Mix evenly. Serve.

http://pengskitchen.blogspot.sg/2013/01/blog-post_6627.html

Black Pepper Chicken Pie

                         

My first preparation is that I used 3 chicken breasts meat, rub with some olive oil and seasoned it with salt and grounded black pepper. Grilled in the microwave for about 20-30mins or less, depending the size of the chicken breast. Half way I turnover the chicken, so it will cook evenly. I didn't grilled it till perfection because It may dries up the meat juice and tenderness.

While I was waiting for the chicken in the microwave, I've prepared the rest of the ingredients:

Easy Black Pepper Chicken Pie (6 pax)

3 chicken breasts (seasoned as I mentioned earlier, cut into cubes)

2 medium size russet potatoes (Boiled, cut into cubes)

1 big onion (chopped)

1 small bowl of frozen mix vegetable

1 small can of Campbell mushroom soup + 1/2 small can of water

Some salt, soy sauce and also grounded black pepper to taste

12 sheets of Kawan puff pastry

1 egg for brushing

*Additional filling: Some generous slice of hard boiled egg

 

Firstly, stir fry the onions till fragrant and gradually put in the chicken, potatoes, mix vegetables.

 

Slowly stir and add in the mushroom soup and water. Simmer till cook and the gravy will slightly thickening.

 

Then, add in the seasoning to taste. Lastly, set a side and let it cool.

 

Cook the chicken filling one day ahead and keep in an air tight container for the next day usage. As the chicken meat will absorb the full flavor from the black pepper gravy.

The next morning, I placed the thawed puff pastry on the aluminium foil.

Poke a few times with fork.

Scoop in the chicken filling. Before covered the top with puff pastry, I placed in a slice of hard boiled egg in each chicken pie.

 

Next, stretch the pastry slightly and used a round cutter to press out a round shape to cover the pie nicely. Press the edge to seal the chicken pie neatly with fork.

 

Arranged the leafs for each chicken pies. Again make some incision on top of the pie and glaze the top with some egg wash.

Preheat the oven to 200 Degree Celcius and bake in the oven for 25-30mins or until the pie rises and golden brown.

Crust outside with creamy black pepper chicken inside.

 

 

http://nothingbutangelinestory.blogspot.sg/2012/07/black-pepper-chicken-pie-bake-along.html

 

 

 

Bacon and Mushrooms Pasta

Simple ingredients – great flavour

I like to use linguine for this dish, but spaghetti works fine too. Garlic’s optional, and I got pre-sliced button mushrooms because they were on sale.

In goes the bacon into a non-stick frying pan.

I rinsed the bacon to get rid of the excess salt, then snipped them directly into the frying pan with a pair of kitchen scissors.

Add in a bruised garlic.

I got the idea for this recipe from Nigella – one of my favourite chefs in the world. The dishes she cook are often fuss-free and she’s always so… relaxed and composed! The recipe that I adapted was her Linguine with Garlic Oil. I watched in on TV a very long time ago and have been trying to perfect the dish since then.

Fry the bacon till it’s nice and crisp, meanwhile, get a pot of water boiling.

Remove the bacon and get the mushrooms going. Cook the pasta at the same time.

Cook until the mushrooms have shrunk in size.

I think at this point some people will like to add some dry white wine into the mushrooms – it’s all personal preference, but I’ve never added it because I never have white wine in my pantry.

Simmer until the liquid has reduced by half.

Undercook the pasta by 1 minute, drain and dump it back into the pasta pot.

In goes the bacon bits…

… And the mushrooms and all of the lovely mushroom juices. Toss and serve immediately.

Bacon and Mushrooms Pasta (serves 4)

 

You’ll need:

1 garlic clove
250 grams streaky bacon
250 grams fresh button mushrooms, sliced
350 – 400 grams linguine
Olive oil
Butter
Dry white wine (optional)
Dried herbs (optional)
Salt and freshly ground black pepper

 

Method

Peel the garlic clove. Place your knife flat on top of the garlic clove and whack it (not too hard) so that the garlic is bruised but (ideally) still stays in one piece.

 

Fill a pasta pot with water and bring it to boil. Add in 1/2 tablespoon of table salt to every 1 litre of water.

 

Dice the bacon and place it in a non-stick frying pan with the garlic. Drizzle with a little olive oil (about 1 teaspoon) and fry the bacon on medium to medium-low heat until the bacon is nice and crispy. Season with freshly ground black pepper. Drain the bacon on a paper towel, reserving the bacon fats. Discard the garlic.

 

Using the same frying pan (no need to clean it), add in 1 tablespoon of bacon fats and 1 tablespoon of butter. When the butter has melted, add in the sliced button mushrooms.

 

By now, the water should be boiling, add in the linguine. Keep the water boiling and stir the linguine occasionally. Cook until the pasta is al dente.

 

Cook the mushrooms until they have reduced in size. Add in the dry white wine (about 1/4 cup) if using. Simmer the mushrooms until they are tender and the mushroom juices have reduced by half. Season with a little bit of salt (do not add too much as the bacon bits are salty) and freshly ground black pepper. Add in the dried herbs if using (I used 1 teaspoon of dried basil).

 

The pasta should be cooked by now – reserve a cup of pasta water and drain the pasta. Return the pasta into the pasta pot and add in the bacon and mushrooms – juice and all. Spoon in one to two tablespoonfuls of bacon fats and toss everything together – adding more bacon fats or pasta water if necessary – until the whole dish is lubricated and smooth.

 

Serve immediately.

 

Notes and variations:

• When I have parsley on hand, I will just snip in a few for extra flavour and colour.
• Add in some peas / broccoli florets / asparagus into the pot of pasta water minutes before the pasta is cooked. Drain and proceed.

http://foodiebaker.com/2012/02/06/bacon-and-mushrooms-pasta/

Stir- fried Eryngii mushroom

 

Stir- fried Eryngii mushroom
(recipe source: by Sonia aka Nasi Lemak Lover)

1 packet of Eryngii mushroom (250-300g), thinly slice
5 slices of young ginger
2 cloves garlic, chopped
1 stalk spring onion, cut into 1” length

2tbsp cooking oil
1tbsp light soy sauce
1tbsp oyster sauce
1bsp Chinese cooking wine/Fa Tiew wine
Salt to taste
1/2tsp dark soy sauce

Method
1. Blanch and rinse mushroom slices in hot water, set aside.
2. Heat up a claypot, add cooking oil, sauté ginger and garlic till fragrant.
3. Add in blanched mushroom slices, quickly stir well.
4. Add in all seasonings and spring onion, mix well.
5. Serve hot with steamed white rice.

 

http://nasilemaklover.blogspot.sg/2011/05/stir-fried-eryngii-mushroom.html

 

 

 

 

 

 

 

Ultra Thin Crust Portobello & Ham Pizza

 

Pizza crust:
Tortilla wraps (your choice of plain, wholemeal or flavoured)

Sauce:
Tomato puree or sauce, 3-4 tbs per pizza
Sugar, 1 tsp per pizza
Balsamic vinegar, 1/4 tsp per pizza

Topping:
Onions, thinly sliced
Fresh oregano, chopped
Ham, sliced
Portobello mushrooms, thinly sliced
Cheese (mozarella and red cheddar), grated

1 - Brush tortilla with olive oil. (This prevents the crust from becoming soggy from the sauce.)
2 - Spread sauce till about 1/2" from the edge.
3 - Spread topping in layer by layer, ending with the cheese.
4 - Bake at 220*C for about 10 min till cheese has melted and edges of tortilla are brown.

 

http://thebatterbaker.blogspot.sg/2010/11/ultra-thin-crust-portobello-ham-pizza.html

 

 

 

 

Pig Trotters Bee Hoon (猪脚米粉)

 

Pig Trotter : Narcissus brand (水仙花牌). It's obviously taste better to me.
Bee Hoon : Tai Sun brand (太山米粉) - The one with two big chilli. Bee hoon texture is better.

 

Ingredients (Serves 3 hungry adults)

• 200g Bee Hoon 米粉 (Rice Vermicelli) - 200g is that is half packet of it.
• 1 Nariscuss Canned Pig Trotters
• 120g Choy Sum 菜心 (Literally càixīn in Mandarin)
• 60g Fresh Shitake Mushroom, cut into slices
• 2 sprigs Spring Onions, cut into 2 inch length
• 35g Carrot, jullienned
• 1 Chilli, julienned
• 3 cloves of Garlic, minced
• 1 tbsp Oyster Sauce
• 1 tbsp Light Soya Sauce
• few dashes of Pepper
• 100ml Water (to give moisture during stir-frying)

Note 1 : You could substitute Fresh Shitake Mushroom with Chinese Dried Mushrooms.

Note 2 : The colorful veggies (Carrot, Spring Onions and even Chillis), they are optional. You can just go without them. It's really up to you.

Method

1. Soak Bee Hoon in water for 30mins and prepare all the veggies (wash and cut) accordingly.
2. Give the Bee Hoon a few scissors cut. Drained and set aside.
3. Heat wok, add a tablespoon of cooking oil, fry minced garlic till fragrant.
4. Add in Carrot and mushrooms, and give it a quick toss.
5. Add in Canned Pig Trotters, stir. Then add in Choy Sum and Bee Hoon, stir well.
6. Add in Oyster Sauce, Light Soya Sauce and dashes of pepper, stir well. Add water to give it more moisture. If you want it more wet, just add more water. When you see the Bee Hoon is soft and all the liquid are almost absorbed, add in Spring Onions, give it a quick toss, heat off and dish up.
7. Garnish and serve.

Here's something that you need to TAKE NOTE :

1 ) If you are using dried chinese mushroom, do ensure you soak them in water in advance till soften.

2 ) This dish supposed to cook under high flame. I did it. But if your hand is not fast enough, remember to control the fire. Just turn to medium heat if you are slow in adding ingredients.

3 ) DO NOT discard the oil that floating on top of the Canned Pig Trotters! The oil and the sticky sauce gives really good flavor. Just close your eyes and pour the whole can of sinful thing in the wok. And then, tell yourself that you have lots of veggies in this dish! And you will feel better. Hehe...

4 ) If more water is added during stir-fry, you might need another half tbsp of Light Soya Sauce to adjust the taste.

5 ) I didn't use all the julienned chillis and spring onions. I leave some behind for garnishing before serve.

6 ) Giving Bee Hoon a few scissor cut is to make stir frying easier to handle, easier to serve and easier to eat too.

 

http://annieliciousfood.blogspot.sg/search/label/Chinese

 

Soba Noodles with Roasted Sesame Dressing, Mushrooms and Edamame

SOBA NOODLES WITH ROASTED SESAME DRESSING, MUSHROOMS AND EDAMAME

Ingredients:
A packet of soba noodles
Kewpie deep roasted sesame dressing
Edamame, cooked and shucked
Mushrooms, sliced
sesame seeds
1 teaspoon butter
garlic, grated
Water

Steps:
1. Cook your soba according to instructions in boiling water, immerse it in cold water to stop the cooking process, then pour some hot water over it to make it to room temperature. Cook your edamame (pic below) in boiling water with a pinch of salt till the beans are tender but still ‘crunchy’. Shuck the edamame till you have about a rice bowl-full.

2. Heat a pan with the butter, add in the grated garlic and then the mushrooms. Cook the mushrooms but don’t let it overcook.

3. Pour about 2/3 cup of the dressing into a big bowl. Toss in your mushrooms and then the soba and edamame. Mix everything together.

4. Garnish at the end with some sesame seeds or mixed seaweed.

Enjoy!

 

 

http://www.featsoffeasts.com/soba-noodles-with-roasted-sesame-dressing-mushrooms-and-edamame/

 

 

 

Mushroom Aglio Olio

Recipe

Ingredients:
- A few glugs of extra virgin olive oil
- Sliced fresh mushrooms, as much as you like (I used shiitake but feel free to use any variety)
- 2 or 3 cloves garlic, minced
- Sliced chili
- Salt and pepper to taste
- 1 serving spaghetti
- Small bunch fresh parsley, chopped
- Shavings of parmesan cheese

Method:
1. Heat a large pot of boiling water, add salt and add in spaghetti when it comes to a rolling boil.

2. While the spaghetti is cooking, prepare the other ingredients. Heat some olive oil in a frying pan and add garlic. Ensure a medium-low heat to ensure that the garlic doesn't burn (it should not brown at all). Add sliced mushrooms and continue stir-frying till their liquid evaporates, and they start to brown a little.

3. Add more olive oil if it looks too dry. Throw in parsley and chili.

4. Drain cooked pasta and add to pan. Give all the ingredients a quick stir to combine. Sprinkle salt and pepper to taste.

5. Top with shaving of parmesan cheese before serving.

http://www.thelittleteochew.com/2010/10/mushroom-aglio-olio.html

Cream of mushroom soup

Serve: 2-3

Ingredients:
200g (1 box) Swiss brown (see photo below)/ button mushrooms (chopped)
1 medium stalk of celery (diced)
1 medium white onion (diced)
1 tbsp plain flour (heapful)
30g butter
300ml chicken stock/ broth (or dilute 2 tbsp Maggi concentrated chicken stocks with water) – You can add another 50ml stock if you want a more diluted soup
100g pure cream (I use Bulla pure cream with 45% milk fat content)
Salt and black pepper to taste
Fresh chopped parley and sliced mushrooms for garnishing (optional)
 

Methods:

1. Melt butter in a cooking pot.
2. Lightly sauté onion under medium heat until soft and translucent.
3. Add in mushrooms and celery, and sauté until medium heat for 10-15 minutes, or until the liquid released by the mushrooms is fully evaporated.
4. Stir in flour and mix well with the ingredients.
5. Gradually stir in the chicken stock until the soup becomes thick. Bring to a boil.
6. Cover with lid and simmer for about 20 minutes. Stir occasionally to prevent the soup from sticking to the bottom.
7. After that, turn off the heat and let the soup cool a little. Then pour into a blender and blend in batches.
8. Pour the blended soup back into the pot.
9. Add in pure cream and reheat gently for another 3-4 minutes. Be careful not to over-boil it.
10. Season with salt and black pepper. Garnish with some chopped parsleys and sliced mushrooms. Serve with some garlic breads.

Tips:

1. Do not soak fresh mushrooms in water as they are very absorbent and will release too much liquid during cooking. Wipe off any dirt from the mushrooms with damp paper towels. If the mushrooms are really dirty, put them in a colander and rinse quickly under a running water. Pat dry with a paper towel.
2. Black pepper, preferably fresh grounded, is the key seasoning for this soup.
3. Mushroom stems are used in this soup.

http://food-4tots.com/2009/09/15/cream-of-mushroom-soup-2/2/
 

 

Steamed Chicken with Mushroom and Black Fungus

  

Ingredients:

Half of free range chicken – cut into bite pieces
1” ginger – julienned
4 dried shitake mushrooms – dehydrated, stalk removed and sliced
1 piece of black fungus, dehydrated and sliced thinly
2 tbsp dried wolfberries berries
6 red dates – removed seeds

 

Seasonings:

1 tbsp oyster sauce
2 tbsp of light soy sauce
3 tbsp Chinese cooking wine
1 tbsp of sesame oil
1 tsp cornstarch
Salt and pepper to taste

For garnish:
Some spring onions

 

Method:
1. Place chicken, mushroom, black fungus and ginger in a heat proof bowl. Add in all the seasonings and mix well. Allow it to marinate for half an hour.

2. Prepare the steamer and bring the water up to a rapid boil. Sprinkle the wolfberries and red dates on top. Steam the chicken over high heat for 15-20 minutes, making sure it is thoroughly cooked.

3. Remove from steamer and sprinkle on spring onions before serving.

 

 

http://www.mykitchensnippets.com/2012/04/steamed-chicken-with-mushroom-and-black.html

 

 

 

 

Spaghetti Aglio Olio with Mushroom

 

Ingredients:4 tbsp olive oil
4 cloves garlic, chopped
A few pinch of dried red-pepper flakes (optional)
1/2 pound mushrooms, sliced (I used white button mushrooms)
3/4 tsp salt
1/3 packet of spaghetti
1 tbsp butter
3 tbsp chopped flat-leaf parsley
1/4 tsp fresh coarsely ground black pepper

 

Method:

1. In a large pot of boiling, salted water, cook the spaghetti until just done, about 98-9 minutes. Reserve a few tbsp of the pasta water.

2. In the meantime, heat up a frying pan. Add in olive oil over medium heat. Add in the chopped garlic, cook, stirring, until the garlic softens, fragrant and lightly brown. Dish out half of it and reserve it for garnish later.

3. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 6 minutes.

4. Drain the pasta and toss it into the mushroom mixture together with the, chili flakes, chopped parsley and the pepper. Drizzle in a 2-3 tbsp of the pasta water and mix well.

5. Turn off the heat and lastly add in the butter and toss well. Garnish it with the reserve fried garlic and serve immediately.

Note: For slightly creamier pasta, I will omit the pasta water and add a few tbsp of milk and a tbsp of grated parmesan to it.

 

 

http://www.mykitchensnippets.com/2012/07/spaghetti-aglio-olio-with-mushroom.html

 

 

 

 

Mushroom Bruschetta

Ingredients:

3 tbsp of olive oil
250 gm fresh button mushrooms, quartered
4 cloves garlic, chopped
1 tbsp chopped Italian parsley
Salt and freshly-ground pepper
to taste
Thick slices of baguette ( toasted with olive oil and parsley)

Preparation:

Heat the olive oil in a frying pan over high heat. sauteed the garlic and cook until aromatic, add the mushrooms until they start to color .

 

Add parsley and seasoning to taste.

 

Remove when the mushrooms are lightly browned, Served on toasted baguette.

Tip: Get the cooking done quickly before the mushrooms start to release water and lose their plumpness.

 

http://www.elinluv.com/2009/03/mushroom-bruschetta.html

 

 

 

 

 

Mixed Mushroom Quiche

 

Crust :
½ cup wholemeal flour
½ cup plain flour
125g butter
1 egg yolk
2 tsp lemon juice

Fillings:
650 g of mixed mushrooms, such as oyster, chanterelle, shiitake and Portobello
2 pips garlic – chopped fine
1 tsp black pepper - ground
1 tbsp of olive oil
1 tbsp of butter
80 ml crème fraiche
3 eggs
150 g grated cheddar cheese & mozarella
28 g pine nuts - * I omitted this


Method:

Sift flours into basin, return husks from sifter to basin, rub in butter, add egg yolk and enough lemon juice to just combine ingredients. Cover, refrigerate 30 mins. Roll out the pastry dough and transfer to a 9” flan tin. Bake blind for 10 mins. Remove from the oven and cool the tart shell.

To prepare the fillings.

Blend together the crème fraiche and eggs together until smooth. Heat the butter and olive oil in a frying pan and sauté the garlic , black pepper till fragrant , add in the mushrooms and stir fry for 10-15 mins until they are tender and any liquid has evaporated.

 

To assemble :

Layer ½ of the mushroom mixture, half of the grated cheese mixture on the tart shell , repeat the layer process and fill up with the crème fraiche and egg mixture. Sprinkle with pine nuts and bake for 30 mins or until the filling is golden brown. * I omitted the pine nuts – I sprinkle some rosemary herbs on the surface instead.

 

 

http://www.elinluv.com/search/label/Mixed%20Mushroom%20Quiche

 

 

 

Pasta with White & Brown Mushrooms

Ingredients:

1 cup of cooked pasta of your choice - I use Farfalle

8 pieces of fresh white and brown button mushrooms - cut into thick slices

3 crabstick filaments - julienne

3 pips of garlic - finely chopped

1 tsp of dried mixed herbs

1 tsp of ground black pepper

1 tbsp of olive oil

salt to taste

Method :-

Boil enough water to cover the pasta and cook pasta until al dente . Drain and keep aside.

Saute garlic with olive oil in a non stick pan till fragrant, add in the mushrooms slices, crab filaments and continue to stir fry till the mushrooms and crab filaments are cooked through.

 

Add in the cooked pasta , mixed herbs and black pepper and salt till all ingredients are mixed well.

 

 Dish up and serve hot.

 

 

http://www.elinluv.com/2012/02/pasta-with-white-brown-button-mushrooms.html#more

 

 

 

Beijing cabbage with button mushrooms & carrots

Ingredients:
Half a head of Beijing cabbage, shredded.
6-8 pieces of canned button mushrooms, halved.
Half a carrot, sliced.
3 cloves of garlic, chopped.
2 slices of ginger, julined.
1/4 tsp salt
1 tsp sugar
2 tsps oyster sauce
1/4 cup water
1 tbsp chinese wine
fried onions and onion oil

Method:
Heat up 3 tbsps of oil and fry garlic, ginger and carrots till fragrant.

Add in the cabbage and mushrooms and mix well.

Add in water and let cabbage simmer for about two minutes, covered.

Remove cover and add in the salt, sugar, pepper, oyster sauce and chinese wine.

Stir well and scoop cabbage up.

Garnish cabbage with fried onions and a tsp of onion oil.


http://cookbakelegacy.blogspot.sg/2007/01/beijing-cabbage-with-button-mushrooms.html

Japanese Enoki Beef Rolls

Japanese Enoki Beef Rolls

By Christine's Recipes
Prep time: 10 mins
Cook time: 10 mins
Yield: 2 to 3 serves

Ingredients:

• 20 thin slices (about 100 gm) beef fillet
• 120 gm enoki mushrooms

 

Ingredients:

• 2 Tbsp Japanese cooking wine
• 2½ Tbsp light soy sauce
• 2½ Tbsp mirin
• 1 Tbsp sugar

Method:

• Trim away the roots of the mushrooms and remove any dirts. Rinse and wipe dry with kitchen pappers. Divide them into 10 equal portions.
• Roll and wrap each portion of the mushrooms with 2 slices of beef.
• Heat up some oil in a non-stick frying pan over medium heat. Place the beef rolls into the pan in a single layer with seams facing down. Pan fry for about 1 minute. Carefully turn to another side. Pour in the seasonings. Increase heat to high and cook until the mushrooms become soft. Serve immediately.

 

Notes:

• The enoki mushrooms will release some water while cooking. Cook until sauce dries up to your preferred level of saltiness. Yet don’t overcook the beef or let the sauce turn to be too dry.
• I used the already thinly sliced beef for hotpot. You can get some from Korean or Japanese stores. The texture is really tender.

Read more: http://en.christinesrecipes.com/2011/11/japanese-enoki-beef-rolls.html#ixzz2GXm0mCzR