Japanese Style Enoki Beef Rolls

Enoki Beef Rolls (24 of 27)

Felt like making something asian tonight. Saw some sliced sukiyaki beef and enoki mushrooms sitting in the supermarket staring aimlessly back at me so thought I’d put them to good use and make some enoki mushrooms wrapped beef rolls.

INGREDIENTS:

  • 1/2 pound thinly sliced beef (packaged korean/japanese style beef, hot pot beef, etc.)
  • 1 pack of enoki mushrooms
  • 1/4 cup soy sauce
  • 1/4 cup sake
  • 2 tablespoons brown sugar
  • 1 tablespoon minced ginger
  • 2 garlic cloves, crushed
  • 1/2 tablespoon dried chillies

METHOD:

1) In a pyrex or large bowl, mix soy sauce, sake, brown sugar, ginger, garlic and dried chills together.

Enoki Beef Rolls (2 of 27)

Enoki Beef Rolls (3 of 27)

2) Soak beef slices into the mixture. Marinade for at least an hour.

Enoki Beef Rolls (7 of 27)

3) Remove mushrooms from packaging and cut and discard base. Wash in colander and soak in boiling water for 3 minutes to soften and loosen the mushrooms. Drain well.

Enoki Beef Rolls (9 of 27)

Enoki Beef Rolls (10 of 27)

4) Now for the fun part! Wrap a slice of beef around a bunch of enoki mushrooms fairly tightly to form a neat roll.

Enoki Beef Rolls (12 of 27)

5) Heat up a griddle or cast iron pan and cook for about 2 minutes each side.

Enoki Beef Rolls (16 of 27)

Enoki Beef Rolls (18 of 27)

6) Layer the rolls on to a warm plate. Turn off the heat and pour in the remaining marinade to make a sauce. Pour the sauce on the rolls (be careful not to burn yourself if using a case iron skillet) and serve.

Enoki Beef Rolls (23 of 27)

Enoki Beef Rolls (26 of 27)

Mushroom Pasta Infused with Whisky

Crackling for Relos (27 of 43)

INGREDIENTS:

  • Mixture of mushrooms of all sorts (oyster, chanterelle, shitake, swiss brown, portobello)
  • 1/4 cup bacon bits
  • 1 red onion, sliced
  • black pepper
  • salt
  • knob of butter
  • olive oil
  • 1 bay leaf
  • 1/4 cup whisky
  • shaved parmesan cheese (if desired)

METHOD:

1) Wash mixture of mushrooms, wipe dry and slice.

2) On low heat, brown onions and bacon with a knob of butter and add some olive oil and the assortment of mushrooms. Slowly cook and add the whiskey, bay leaf, salt and pepper. Continue to stir until a mushroom sauce is produced (about 40 minutes).

Mushroom pasta

3) In the meantime, cook pasta till al dente according to instructions. Add cooked pasta to the mushroom sauce and stir together.

4) Serve with shaved parmesan if desired.

Crackling for Relos (43 of 43)