Hot and Sour Beech Mushroom Rolls
Shimeji mushrooms wrapped in thin slices of meat, browned and simmered in a hot and sour sauce with garlic, ginger and fresh herbs.
Servings: 4 servings
Calories: 84kcal
Cost: 5
Equipment
- 1 Slicing knife
- 1 cutting board
- 1 12 inch skillet or frying pan ideally stainless steel but nonstick will work
Ingredients
- 1 5.5 oz package Beech mushrooms
- 6 oz lean beef, venison or pork a tender cut like loin or sirloin
Sauce (Makes enough for a double batch)
- ¼ cup Rice wine vinegar
- ¾ cup chicken stock
- 2 teaspoons cornstarch
- ¼ tsp crushed red pepper flakes hot sauce, or another spicy condiment, to taste
- 1.5 tablespoon cooking oil, separated like light olive oil or grapeseed
- 1 large clove garlic minced
- 2 tsp finely chopped ginger
- 1 tablespoon Hmong cilantro fresh mint, or parsley
- 1 pinch Ground Szechuan peppercorns optional
- 1 teaspoon sesame oil to garnish, optional
- 2 Tablespoons GF Tamari or soy sauce
- 1 teaspoon fish sauce (optional)
Instructions
Assemble the rolls
- Place the meat in the freezer for 30 minutes to make slicing easier.
- Thinly slice the meat into roughly 6 inch slices.
- Pull the mushrooms apart into clusters of about 3-5 mushrooms, depending on size. Try to keep them small enough that they can be eaten in one large bite.
- Wrap each cluster of mushrooms in a slice of meat. Store them seam-side down until ready to cook.
Brown the rolls
- Heat 1 tablespoon of the oil in a large skillet. Brown the mushroom rolls over medium high heat, then remove to a baking sheet while you prepare the sauce.
Make the sauce
- Mix the cornstarch, chicken stock, soy sauce, and rice wine vinegar in a jar. Put a lid on the jar and shake it to mix, then set aside.
- Heat the remaining oil with the garlic and ginger in the pan the rolls were cooked in for 2 minutes or until aromatic.
- Shake the jar to loosen the cornstarch, then use it to deglaze the pan. Add the mushroom rolls back to the pan and bring to a simmer.
- Cook the mushroom rolls until the sauce is thickened and the mushrooms are cooked through. Spoon the sauce over them occasionally as it cooks.
- Add the cilantro at the end if using and serve with chopsticks as an appetizer, or as a main dish with steamed rice and wilted greens.
Video
Notes
Any lean meat that can be thinly sliced can be used here, but it's a great place for fast-cooking meat, such as muscles that come from the leg.
Nutrition
Serving: 2rolls | Calories: 84kcal | Carbohydrates: 3g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 87mg | Potassium: 187mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 2mg