Description
This "sandwich-type" I dedicate to my husband, and in his face - all lovers of juicy mushroom and tender meat in a fragrant soy sauce! Preparing just - just mushroom, just fillet, sauce and just grill ... well, still we need some good weather and mood! A nice weekend in company with Kikkoman!
Ingredients
-
Soy sauce
100 ml
-
Pork
600 g
-
Mushrooms
4 piece
-
Butter
100 g
-
Greens
1 coup
-
Quail egg
4 piece
-
Bow white
2 piece
-
Coriander
-
Allspice
-
Garlic
4 tooth
Cooking
Part of the sirloin, remove the films.
Cut into thick slices, press down to flatten with your fingers.
Bow grind in a blender to a pulp.
Add the soy sauce.
Each piece of meat to season with spices (I had a mixture of coriander and pepper - freshly ground), cover with onion-soy marinade, leave to marinate for several hours in a cool place.
Very large mushrooms (you can use Portobelo, but they have a flat cap and oil when boiling will result!) peel off the cap and cut the stem.
The herbs and garlic finely chop, add salt and pepper to taste, combine with soft butter, knead until smooth and fill 2/3 of the pileus. Transfer to a tray, put it in the refrigerator to harden the butter.
Ignite the coals, you need a medium heat. On the grid to lay out the mushroom caps and marinated pieces of meat. Once the meat is browned, but still moist and mushroom caps are well warmed up and the butter begins to melt, the heat of the coals will be much weaker, to remove the bars from the heat.
Each mushroom cap wrapped in a sheet of foil and drop directly into hot coals (the top to be left open!).
Once the oil begins to boil - put pork medallion directly into the mushroom cap. So the meat remains very juicy and hot, saturated with mushroom flavors. Leave on the coals for 10 minutes, while the heat from the coals should be weak!!!
Gourmet mushroom hat can be broken quail egg - very tasty! Leave on the coals until such time as the protein is not get stronger, and the yolk will remain liquid.
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