MATSUTAKE MEAT ROLLS

Name: MATSUTAKE MEAT ROLLS
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

Serves 1

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MATSUTAKE MEAT ROLLS

youtube.com

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.

MATSUTAKE MEAT ROLLS

Serves 1

youtube.com

MATSUTAKE MEAT ROLLS

youtube.com

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.