Mushroom Casserole Recipe

Mushroom Casserole Recipe

(Korean Recipes)

500g mixed fresh mushrooms

  (enoki, oyster, porcini and button)

10 fresh shiitake mushrooms

2-3 leaves Chinese cabbage, cut into small sections

½ red capsicum, cut into strips

4 cups beef stock

2 cloves garlic, minced

200g beef sirloin or boneless chicken breast, thinly sliced

1 leek, green part only, thinly sliced

1½ teaspoons salt

½ teaspoon ground black pepper

Method:

Discard the tough mushroom stems and slice the caps into thick strips.  Place the mushrooms, cabbage and capsicum in a heatproof casserole dish or pot.  Bring the stock to a boil in a deep saucepan over medium heat and add the mushrooms.  Pour the stock into the casserole dish or pot, then add the garlic.  Return the stock to a boil slowly, then reduce the heat and simmer for 7 minutes.  Add the sliced beef and continue to simmer for another 3 minutes.  Add the leek and stir.  Season with the salt and pepper, and serve hot with steamed rice.  If not using beef, substitute with boneless chicken breast and chicken stock.