Mushroom Casserole Recipe(Korean Recipes) |
Ingredients: Serves 4 |
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. |
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