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KOREAN STUFFED MUSHROOMS
36 medium white mushrooms
7 ounces firm tofu
1/2 pound lean ground beef
24 green onions, thinly sliced
1 tablespoon chopped garlic
1 teaspoon salt
1/2 hot chile pepper, minced
2 cups all-purpose flour, 1.5 tsp baking powder and 1 tsp salt, blended
6 eggs
oil for frying
Clean mushrooms, remove some of the gills (for filling), remove stems and chop them, set aside. Put the tofu in cheesecloth or a thin dish cloth and wring, squeezing out as much liquid as possible then crumble finely and set aside.
Combine beef, chopped mushroom stems, crumbled tofu, green onions, garlic, salt and chile and mix well but lightly with your hands. Pinch off a little bit, fry in oil and taste test for seasonings.
Put some flour blend on a plate and beat the eggs lightly in a bowl. Stuff mushroom caps with the beef mixture, mounding slightly.
Pour about 1/3 inch of vegetable oil into a large skillet, and heat over medium heat. Meanwhile, dip the filled mushroom caps in the flour, then into the beaten eggs, letting the excess drip off. Add the mushroom caps to the pan, and fry until brown, turn and fry on the other side. Have a snack by cutting one open and testing for doneness (if it isnīt, turn cut side down and fry a little longer).
Drain mushrooms on paper towels. Serve warm with dark soy or other dipping sauce. Serves 12. |
