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Stuffed Korean barbecue mushroom

Korean barbecue mushroom filled with hake, kimchi chicory and lime-coriander mayonnaise. The approximate cost price per person is €1.25.

Korean meets Dutch. It doesn’t get more Korean than kimchi and more Dutch than hake. Hake is a relatively inexpensive fish, traditionally used for battered fish. Chicory adds a hint of bitterness to the kimchi. The giant mushrooms are filled with the hake and kimchi-chicory, easy to serve as a ‘tapa’.

Ingredients

6units.itemsWhite giant mushrooms
40gKimchi base
100gHake
150gChicory
25mlLime-coriander mayonnaise
1Olive oil

Preparation

  1. Cut the chicory into coarse strips, including the core.
  2. Mix 3 tablespoons of kimchi base through the chicory and cover. Store outside the refrigerator.
  3. Fillet the hake, remove excess bones, and cut the fillets into equal pieces.
  4. Clean the mushrooms and remove the stems. Place them ready on a baking tray.
  5. Cook the hake in a pan with water and salt.
  6. Fill the mushrooms with the pieces of hake and pipe lime-coriander mayonnaise over them.
  7. Place the stuffed mushrooms in a preheated oven at 200°C and bake for 10 minutes.
  8. Serve the mushrooms on a plate, garnish with the kimchi chicory, and pipe some more lime-coriander mayonnaise on top as a finishing touch.