Subj : Korean Vegetarian Bulgogi
To   : All
From : Ben Collver
Date : Fri Mar 15 2024 10:30:10

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Bulgogi And Mashed Potato
 Categories: Korean, Vegetarian
      Yield: 2 Servings
 
  1 1/4 lb Mushrooms; cut into strips
      4 tb Soy sauce
      1 tb Sugar
      2 tb Honey
      2 cl Garlic; minced
      1 tb Red wine
      1 ts Black pepper; ground
      2 tb Sesame oil
      1 tb Neutral oil
      3 md Potatoes; peeled and cut
           -into chunks
      1 ts Salt
      1 tb Sugar
      3 tb Cream
      2 tb Milk
    1/2 tb Ginger; peeled and grated
      2 tb Spring onion or chives;
           -minced
 
  Preparation time: 15 minutes
  Cooking time: 20 minutes
  
  A delicious and exciting comfort food recipe for bulgogi and mashed
  potato from the Anju & Banju: Korean tapas cookbook. Made vegan with
  mushrooms.
  
  Start by bringing 3 medium peeled potatoes to the boil with 1 ts of
  salt. Turn down the heat to a vibrant simmer and leave to cook for 20
  minutes, or until you can poke through the potato with a fork with
  ease.
  
  Now mix together 4 tb of soy sauce, 1 tb sugar, 2 tb honey, 1 cloves
  minced garlic, 1 tb red wine, 1 ts black pepper, and 2 tb sesame oil
  in a container big enough to briefly marinade your mushrooms in (I
  used an oven dish) and place in the mushrooms. Tossing every so often
  to coat everything evenly.
  
  Stand around for a few minutes to roughly time your mushrooms to be
  ready at the same time as your potatoes. 5 to 10 minutes or so.
  
  When your potatoes have about 10 minutes to go, heat a large frying
  pan over high heat and add 1 tb neutral oil before tossing the
  mushrooms and marinade into the pan. Toss and cook until the
  mushrooms have caramelized and most of the liquids have evaporated.Be
  sure to stay with the pan at this step, the sugars and garlic can
  turn really burnt and bitter if you don't take it off the heat in
  time.
  
  With the mushrooms taken off the heat and the potatoes now cooked.
  Add 1 tb sugar, 3 tb cream, 2 tb milk, and 1 tb grated ginger to the
  potatoes and mash to your desired consistency. I like my mash chunky
  on some days and smooth on others, so you do you.
  
  Plate the mash and then top with the mushrooms before sprinkling with
  2 tb of spring onion (or chives) and serve with a nice Bourgogne
  Chardonnay.
  
  Recipe by Mieke (Dorothy Porker)
  
  Recipe FROM: <https://www.dorothy-porker.com/
  mushroom-bulgogi-and-ginger-mashed-potatoes/>
 
MMMMM

.