Serves 1
Directions
- 1Cut off the bottom of the king oyster mushrooms and then cut them in half lengthwise.
- 2Slice up green onions, a red pepper, and half an onion.
- 3Season the ground beef with salt, pepper, cayenne pepper, and garlic powder, then mix it with bare hands.
- 4Take a king oyster mushroom and wrap the ground beef around it, ensuring the beef is well spread and there are no inconsistent thick layers.
- 5In a frying pan, add a generous amount of oil and cook the beef rolls on medium heat until one side is golden brown, about 3 minutes on each side.
- 6In the same pan, add diced onions, diced mushrooms, and diced red peppers, then sauté for about 3 minutes.
- 7Add 3 tablespoons of all-purpose flour and cook it on medium heat for about 10 minutes, or until it forms a brown roux.
- 8Gradually add 2 cups of cold chicken stock until it forms a sauce.
- 9Add 1 cup of demi-glace (or beef stock if demi-glace is unavailable) to the sauce.
- 10Once the sauce is at the right consistency, add the meat rolls back into the sauce and cook for about 20 minutes at a simmer.
- 11Place green onion and mustard leaves on a plate.
- 12Serve the cooked matsutake meat rolls on the plate, spooning the sauce over them.
- 13Garnish with red pepper and green onions.
Ingredients
- King Oyster Mushroom
- 1 LB Ground Beef
- 2 TBSP Salt and Pepper
- 1 TBSP Cayenne Pepper
- 1 TBSP Garlic Powder
- 0.25 cup Diced Onion
- 0.25 cup Diced Mushrooms
- 0.25 cup Diced Red Pepper
- 3 TBSP All Purpose Flour
- 2 cups Chicken Stock
- 1 cup Demi Glaze
Equipment
Cutting boardKnifePlateMixing bowlFrying panWhiskSpatulaTongsSpoon
Tips
- Ensure the ground beef is well spread around the mushroom, with no inconsistent thick layers, to avoid it being raw.
- Be very aware that the beef will still be raw after pan-frying; we just want to caramelize the outside to develop flavor.
- Make sure your stock is cold when adding it to the roux, or clumps will form.
- Ensure the sauce is at a simmer to avoid it from breaking.
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