Stuffed Shiitake Mushrooms (Pyogo Beoseot-jeon)

Method

1. Step 1 of 12

   Rinse the mushrooms in cold water, pat dry, and pull off the stems, keeping caps and stems separate.

   • fresh shiitake mushrooms

2. Step 2 of 12

   If you like, lightly carve a decorative pattern into the cap surface with a small knife; save any bits of mushroom skin that come off.

   • fresh shiitake mushrooms

3. Step 3 of 12

   Finely dice the mushroom stems and any carved-off skin and put them in a mixing bowl.

   • fresh shiitake mushrooms

4. Step 4 of 12

   Pat the tofu dry to remove excess water, mince it finely, and add it to the bowl.

   • tofu

5. Step 5 of 12

   Pat the beef mince dry, mince it further with a knife, and add it to the bowl.

   • beef mince

6. Step 6 of 12

   Add the soy sauce, spring onion, garlic, sesame oil and black pepper to the bowl and mix everything together well by hand.

   • soy sauce
   • minced spring onion
   • minced garlic
   • sesame oil
   • ground black pepper

7. Step 7 of 12

   Lay the mushroom caps hollow-side up and dust the inside lightly with flour.

   • fresh shiitake mushrooms
   • all-purpose flour

8. Step 8 of 12

   Pack the stuffing mixture into each cap and dust the top lightly with more flour.

   • all-purpose flour

9. Step 9 of 12

   Beat the eggs in a clean bowl.

   • large eggs

10. Step 10 of 12

    Heat a frying pan over medium heat with a little oil.

    • cooking oil

11. Step 11 of 12

    Dip the stuffed side of each mushroom in the beaten egg, then fry stuffed-side down until fully cooked through to 71 °C, about 2 minutes, then flip and briefly cook the cap side before removing from the heat; repeat with all the mushrooms.

    • fresh shiitake mushrooms
    • large eggs
    • beef mince
    71 °C / 160 °F2 minGround beef, pork, lamb and veal to 71 °C / 160 °F

12. Step 12 of 12

    Serve the mushrooms on a plate.