Stuffed Shiitake Mushrooms
Ingredients: fresh shiitake mushrooms, all-purpose flour, large eggs, cooking oil, tofu · 30 min cook time · 150kcal · $7.01
Ingredients
15ea fresh shiitake mushrooms, 2Tbsp all-purpose flour, 2ea large eggs, 2Tbsp cooking oil, 60g tofu, 60g ground beef, 2tsp soy sauce, 1Tbsp minced scallions, 0.25tsp minced garlic, 1tsp sesame oil, 1pinch ground black pepper
Instructions
1. Wash 14 to 16 fresh shiitake mushrooms. Make sure the mushroom cap curves inward to hold the filling.
2. Pat the mushrooms dry with paper towels.
3. Remove the mushroom stems.
4. Lightly score the surface of the mushroom caps with a small knife. Reserve the bits of mushroom shaved off while scoring.
5. Finely dice the reserved mushroom stems and the shaved mushroom pieces.
6. Pat 60g of tofu dry with paper towels and mash it thoroughly.
7. Pat 60g of ground beef dry with paper towels and finely mince it.
8. Combine the diced mushrooms, mashed tofu, minced ground beef, 2 teaspoons soy sauce, 1 tablespoon minced scallions, 1/4 teaspoon minced garlic, 1 teaspoon sesame oil, and a pinch of ground black pepper in a bowl. Mix well, wearing food-safe gloves.
9. Lightly dust the inside of the mushroom caps with all-purpose flour (about 1 to 2 tablespoons).
10. Stuff the mushrooms with the meat and tofu mixture. Finish by dusting a little more flour over the top of the filling.
11. Whisk 2 large eggs in a bowl.
12. Heat cooking oil in a skillet over medium heat. Lightly dip the stuffed mushrooms into the beaten eggs, coating only the stuffed side.
13. Pan-fry until the filling is cooked through (about 2 minutes). Lightly sear the mushroom cap side as well.
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