Asian Mushroom Omelette
An Original Recipe by Not Quite Nigella
Serves 4 as part of a banquet
Preparation time: 10 minutes
Cooking time: 10 minutes
- 2-3 teaspoon oil
- 3 cloves garlic, peeled and diced
- 1/4 cup sliced green onions
- 600g/21.ozs. enoki mushrooms, cut halfway down (where they separate)
- 150g/5ozs. oyster mushrooms, sliced
- 125g/4ozs. fresh shiitake mushrooms, sliced thinly
- 3 tablespoons chicken or vegetable stock
- 2 tablespoons oyster sauce or vegetarian version
- 4 eggs
- spring onion, thinly shredded and coriander
- 1-2 teaspoons toasted sesame seeds
- salt and pepper to taste
Step 1 - Heat a little oil in a frypan on medium heat and cook the garlic and spring onions for a minute until fragrant. Add the mushrooms. I find that the enoki mushrooms fry well by themselves but the shiitake needs a little liquid so add the stock and oyster sauce. It will take about 5 minutes to cook the mushrooms. Season with salt and pepper to taste. Remove from the pan and set aside in a bowl.
Step 2 - Whisk the eggs together. Add a bit more oil to the pan and add the egg mixture spreading it out to all of the sides. When cooked, slide out onto a large plate and fill with the mushrooms. Sprinkle with the toasted sesame seeds and serve with the spring onion and coriander.