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Posts Tagged ‘Shitake Mushrooms’

We ate this in those funny days between Christmas and New Year when you’re fed up eating but still feel you need to make the most of the time you have to cook. We’d had enough of leftovers and were craving spicy food, like this spicy beef stew, which is more like a soup, but with lots of sustenance. The recipe is from Our Korean Kitchen by Jordan Bourke & Rejina Pyo, probably our most used book this year. Serve with some sticky rice.

Spicy beef & vegetable stew – serves 4

  • 400g beef brisket
  • 1 onion, quartered
  • 10 cloves of garlic, 6 left whole and 4 crushed
  • 1 tbsp vegetable oil
  • 150g shitake mushrooms, sliced
  • 1 leek, halved and thinly sliced
  • 2 tbsp soy sauce
  • 2 tbsp roasted sesame seed oil
  • 3 tbsp gochugaru red pepper powder
  • 1½ tsp sea salt
  • 10 scallions, halved lengthways, then cut into 6cm strips
  • cooked rice, to serve

Put the brisket into a large pot and cover with 3 litres of water. Bring to the boil, then reduce the heat and add the onion and 6 whole garlic cloves. Simmer for 2 hours with the lid off, remove any scum that comes to the top and add water as needed to ensure the beef is submerged.

Transfer the brisket to a plate and set aside to cool. Strain the stock through a sieve into a jug, and discard the flavouring ingredients. When the brisket is cool enough to handle, tear it into bite-sized pieces, discarding any fat.

In the same pan, heat the vegetable oil over a medium heat, then add the mushrooms and leek and sauté for 5 minutes. Add the beef, soy sauce, crushed garlic, sesame seed oil and gochugaru powder. Turn up the heat and fry for a couple of minutes until aromatic. Pour 1.3 litres of the beef stock into the pan (freeze the rest for another dish). Add the salt and bring to the boil, then reduce the heat a  bit and add the scallions. Simmer for 3 minutes, then serve in bowls with some rice if you like.

(Original recipe from Our Korean Kitchen by Jordan Bourke and Rejina Pyo, Weidenfeld & Nicolson, 2015.)

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Noodles with shiitake mushrooms & scallions

We can think of nothing nicer to eat than a bowl of slurpy noodles. Perfect for a speedy lunch or snack.

Wine Suggestion: a friend has suggested that there are brilliant saki matches for dishes like this that play with the umami but we’ve not tasted enough to suggest which one. However, we really liked a couple of wine options: a Lustau dry Oloroso, a Deux Montille Rully Blanc or a Tyler Pinot Noir from California. In each case they have a wonderful textural vibrancy that this dish needs.

Udon noodles with shiitake mushrooms and spring onions – serves 2

  • 125g dried egg noodles
  • 1½ tbsp sesame oil
  • 1½ tbsp groundnut oil
  • 200g shiitake mushrooms, finely sliced
  • 6 scallions, finely sliced on the diagonal
  • few coriander springs, leaves picked
  • 2½ tbsp nam pla (fish sauce)
  • 2½ tbsp soy sauce

Bring a large saucepan of water to the boil, salt generously and cook the noodles for the time given on the pack. Drain and run under cold water, then stir through a few drops of sesame oil and groundnut oil to stop them from sticking.

Heat the oils over a high heat in a wok or frying pan. Add the mushrooms and cook until starting to soften. Add the scallions, nam pla, soy sauce and noodles. Heat stirring until the noodles are glazed with the sauce.

Serve sprinkled with the coriander.

(Original recipe from Leiths How to Cook by Claire Macdonald and Jenny Stringer, Quadrille, 2013.)

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