MATSUTAKE MEAT ROLLS

Serves 1
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Directions

  1. 1Cut off the bottom of the king oyster mushrooms and then cut them in half lengthwise.
  2. 2Cut off the bottom of the king oyster mushrooms and then cut them in half lengthwise.
  3. 3Cut off the bottom of the king oyster mushrooms and then cut them in half lengthwise.
  4. 4Slice up green onions, a red pepper, and half an onion.
  5. 5Slice up green onions, a red pepper, and half an onion.
  6. 6Slice up green onions, a red pepper, and half an onion.
  7. 7Season the ground beef with salt, pepper, cayenne pepper, and garlic powder, then mix it with bare hands.
  8. 8Season the ground beef with salt, pepper, cayenne pepper, and garlic powder, then mix it with bare hands.
  9. 9Season the ground beef with salt, pepper, cayenne pepper, and garlic powder, then mix it with bare hands.
  10. 10Take a king oyster mushroom and wrap the ground beef around it, ensuring the beef is well spread and there are no inconsistent thick layers.
  11. 11Take a king oyster mushroom and wrap the ground beef around it, ensuring the beef is well spread and there are no inconsistent thick layers.
  12. 12Take a king oyster mushroom and wrap the ground beef around it, ensuring the beef is well spread and there are no inconsistent thick layers.
  13. 13In 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.
  14. 14In 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.
  15. 15In 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.
  16. 16In the same pan, add diced onions, diced mushrooms, and diced red peppers, then sauté for about 3 minutes.
  17. 17In the same pan, add diced onions, diced mushrooms, and diced red peppers, then sauté for about 3 minutes.
  18. 18In the same pan, add diced onions, diced mushrooms, and diced red peppers, then sauté for about 3 minutes.
  19. 19Add 3 tablespoons of all-purpose flour and cook it on medium heat for about 10 minutes, or until it forms a brown roux.
  20. 20Add 3 tablespoons of all-purpose flour and cook it on medium heat for about 10 minutes, or until it forms a brown roux.
  21. 21Add 3 tablespoons of all-purpose flour and cook it on medium heat for about 10 minutes, or until it forms a brown roux.
  22. 22Gradually add 2 cups of cold chicken stock until it forms a sauce.
  23. 23Gradually add 2 cups of cold chicken stock until it forms a sauce.
  24. 24Gradually add 2 cups of cold chicken stock until it forms a sauce.
  25. 25Add 1 cup of demi-glace (or beef stock if demi-glace is unavailable) to the sauce.
  26. 26Add 1 cup of demi-glace (or beef stock if demi-glace is unavailable) to the sauce.
  27. 27Add 1 cup of demi-glace (or beef stock if demi-glace is unavailable) to the sauce.
  28. 28Once the sauce is at the right consistency, add the meat rolls back into the sauce and cook for about 20 minutes at a simmer.
  29. 29Once the sauce is at the right consistency, add the meat rolls back into the sauce and cook for about 20 minutes at a simmer.
  30. 30Once the sauce is at the right consistency, add the meat rolls back into the sauce and cook for about 20 minutes at a simmer.
  31. 31Place green onion and mustard leaves on a plate.
  32. 32Place green onion and mustard leaves on a plate.
  33. 33Place green onion and mustard leaves on a plate.
  34. 34Serve the cooked matsutake meat rolls on the plate, spooning the sauce over them.
  35. 35Serve the cooked matsutake meat rolls on the plate, spooning the sauce over them.
  36. 36Serve the cooked matsutake meat rolls on the plate, spooning the sauce over them.
  37. 37Garnish with red pepper and green onions.
  38. 38Garnish with red pepper and green onions.
  39. 39Garnish with red pepper and green onions.

Ingredients

  • King Oyster Mushroom
  • King Oyster Mushroom
  • King Oyster Mushroom
  • 1 LB Ground Beef
  • 1 LB Ground Beef
  • 1 LB Ground Beef
  • 2 TBSP Salt and Pepper
  • 2 TBSP Salt and Pepper
  • 2 TBSP Salt and Pepper
  • 1 TBSP Cayenne Pepper
  • 1 TBSP Cayenne Pepper
  • 1 TBSP Cayenne Pepper
  • 1 TBSP Garlic Powder
  • 1 TBSP Garlic Powder
  • 1 TBSP Garlic Powder
  • 0.25 cup Diced Onion
  • 0.25 cup Diced Onion
  • 0.25 cup Diced Onion
  • 0.25 cup Diced Mushrooms
  • 0.25 cup Diced Mushrooms
  • 0.25 cup Diced Mushrooms
  • 0.25 cup Diced Red Pepper
  • 0.25 cup Diced Red Pepper
  • 0.25 cup Diced Red Pepper
  • 3 TBSP All Purpose Flour
  • 3 TBSP All Purpose Flour
  • 3 TBSP All Purpose Flour
  • 2 cups Chicken Stock
  • 2 cups Chicken Stock
  • 2 cups Chicken Stock
  • 1 cup Demi Glaze
  • 1 cup Demi Glaze
  • 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.