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Keundae Stuffed with Mushrooms Recipe

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This recipe for Keundae Stuffed with Mushrooms is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 lg. keundae leaves, remove stems and thick part of center ribs
1/4 c. chopped green onion
2 tsp. chopped garlic
3 T. olive oil
1/2 c. dry white wine
1/2 tsp. salt
1 tsp. black pepper
2 tsp. Korean red hot pepper flakes
250 g each shiitake and button mushrooms, trimmed and cut into wedges
Directions:
Directions:
Blanch keundae in a large pot of boiling water with 2 tsp. salt until soft, about 2 minutes. Drain and transfer to a bowl of cold water. Spread leaves with underside up on a plate and pat dry with paper towels. Set aside.
Sauté onions and garlic in olive oil for about 3 minutes. Add wine and continue cooking. Add salt, pepper and Korean red pepper flakes. Add mushrooms and cook over medium heat, stirring occasionally until tender, about 10 minutes. Brush a baking dish with oil. Add mushroom juices into baking dish, reserving mushroom mixture. Preheat oven to 200°C (400ºF) and put rack in lower third. Put about 2 T. mushroom mixture in center of each keundae leaf. Fold leaves to enclose filling and arrange bundles, seam-side down in a single layer in baking dish. Brush with oil and cover with foil. Place in oven for about 20 minutes or until wraps are hot and juices are bubbling. If you don’t have an oven, place in a skillet and cook over low to medium heat. Serves 4.

 

 

 

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