Pyogo Beoseot Jeon (stuffed mushrooms)
Prep time: 6 minutes
Cook time: 8 minutes
-7oz shiitake mushrooms (make sure the mushrooms are big enough to be stuffed)
-2 tbsp all purpose flour (or general purpose)
-2 large eggs
-2-3 oz tofu (medium firm)
-2 tsp soy sauce
-pinch of ground pepper
-1 tbsp spring onion, minced
-1/4 tsp garlic, minced
-1 tsp sesame oil
Rinse the mushrooms and pat dry. Remove the mushroom stems carefully and set aside. Lightly carve the mushroom head surface with a small knife to make an 'X' for presentation. Save the leftover skin cut off.
Finely dice the leftover mushroom stems and carved out mushroom skin. Put them into a mixing bowl.
Pat dry the tofu with a kitchen paper to remove excess water with the minced mushrooms. Add the rest of the stuffed ingredients into the mixing bowl and mix them well.
Line all the mushrooms on a large plate with the heads facing down. Lightly scatter the flour into the mushroom hole. Fill the mushrooms with the stuffing mix. Finish off by sprinkling some flour on top of the stuffing.
Whish the eggs in a bowl.
Heat a frying pan on medium heat and add some oil. Dip the stuffed side of the mushrooms into the eggs and place the mushrooms onto the pan and cook for about 3 minutes. When the stuffed side is cooked, turn it over and cook the mushroom on the other side. Once done, remove from heat. Serve and enjoy!