Monday, July 26, 2010

Shitake Mushroom Scrambled Eggs

Shitake Mushrooms Scrambled Eggs
I needed quite a hearty second dish...and I only had two ingredients on hands...shitake mushrooms and eggs.
What the heck, let's make the max out of the min ;)

- 3 eggs, beaten
- a cup of fresh shitake mushrooms, thinly sliced (you can use other kinds of mushrooms)
- olive oil, oyster sauce, fish sauce, white pepper

Saute mushrooms in hot olive oil until softened and browned, add oyster sauce, add beaten eggs, drizzle a bit of fish sauce and white pepper, mix a bit and serve hot. Don't overcook the eggs ;) I love my eggs when there are still runny bits here and there as well as browned bits. I know I'm weird :p

Earthy, rich flavored mushrooms with soft, smooth, runny eggs and some smoky, crispy browned egg bits...easily yummy.

Adding freshly chopped coriander, shallot and red chillies would bring this dish to another level, but I kept it pretty mininum and it was still tasty ;)


busygran said...

Shitake mushrooms and eggs, I have not tried but with button mushrooms, yes! Easy to do and yet so tasty!

YaYa said...

What a fantastic combination!

Pam said...

What a perfect combination!

sarah said...

This is something I would not have naturally thought of, but "necessity is the mother of invention," as they say. It looks quite tasty!

Little Corner of Mine said...

This is new to me, I have yet to try scrambled eggs with mushroom. Looks great!

Joanne said...

"Make the max out of the min" I like that!

noobcook said...

just two key ingredients - I love recipes like this! :D