Mushroom Casserole (Portobello Mushroom Casserole)

Name: Mushroom Casserole (Portobello Mushroom Casserole)
Yield: 4
Ingredients: 6 fresh portobello mushrooms; 6 shiitake mushrooms; 6 shimeji mushrooms; 1 medium onion; 1 leaf of salt; 10 small green shallots; 230g beef; To season the beef; 2 tablespoons soy sauce; 3 tablespoons finely chopped onion; 2 tablespoons minced garlic; 1 tablespoon sesame seeds; 1 tablespoon sesame oil; Pepper to taste

1
6 fresh portobello mushrooms
2
6 shiitake mushrooms
3
6 shimeji mushrooms
4
1 medium onion
5
1 leaf of salt
6
10 small green shallots
7
230g beef
8
To season the beef
9
2 tablespoons soy sauce
10
3 tablespoons finely chopped onion
11
2 tablespoons minced garlic
12
1 tablespoon sesame seeds
13
1 tablespoon sesame oil
14
Pepper to taste

Ingredients

1
6 fresh portobello mushrooms
2
6 shiitake mushrooms
3
6 shimeji mushrooms
4
1 medium onion
5
1 leaf of salt
6
10 small green shallots
7
230g beef
8
To season the beef
9
2 tablespoons soy sauce
10
3 tablespoons finely chopped onion
11
2 tablespoons minced garlic
12
1 tablespoon sesame seeds
13
1 tablespoon sesame oil
14
Pepper to taste

Directions

1
Wash and clean the mushrooms well
2
Slice them into 2mm thick slices
3
Let the mushrooms soak in warm water until they are soft
4
Drain and slice finely
5
Cut the beef and shallots into 7cm long pieces
6
Season the beef
7
Cover the bottom of a shallow casserole dish with a layer of seasoned beef and onion
8
Arrange the green shallot and mushroom slices around the casserole
9
Place the shiitake mushroom and salt leaf in the center
10
Add 2 cups of beef broth or water
11
Season with salt or soy sauce and simmer until it comes to a boil
12
Serve afterwards.