Probably the most comforting dish for egg lovers is to cook dinner numerous egg stir-fry dishes in creamy or crispy variations. This egg and mushroom stir-fry is certainly one of my quickest aspect dishes, that includes a seafood-like taste, creamy eggs, and a well-balanced brown sauce.

Mushroom used

The mushroom used on this recipe is the seashore mushroom. They’re tiny mushrooms with a pure crab-like texture. We’ve some beautiful names for them in Chinese language, resembling 蟹味菇 and 海鲜菇, which translate to crab-flavor mushroom and seafood mushroom, respectively. When cooked, seashore mushrooms can take in the flavors of the stir-frying sauce and develop into smooth, tender, and scrumptious.

In comparison with different mushrooms, resembling oysters or king oysters, that are extraordinarily small, mushrooms are an acceptable ingredient for stir-frying.

Can some other mushrooms be used?

Sure, you possibly can substitute seashore mushrooms with oyster mushrooms. However bear in mind to chop the massive items into smaller ones.

Golden needle mushrooms are one other wonderful choice for this one. They’ve a beautiful crunchy texture in contrast with seashore mushrooms. Though the dish will lose the seafood taste, it yields a distinct however crunchy texture.

I don’t advocate utilizing different varieties, like shiitake mushrooms or king oyster mushrooms, as a result of they’ll’t match the style of the creamy eggs.

What to serve with this?

Usually, we’ll serve this creamy seafood-flavored mushroom and egg stir fry with steamed rice, however it can be served with toast or noodles.
By the best way, I may also advocate matching it with some gentle soups.

Step by Step Directions

Take away the roots of the seashore mushroom and rinse them rapidly beneath working water when you choose to scrub them.

First, combine cornstarch with water, then whisk the eggs in a bowl. Add salt, soy sauce, oyster sauce, and a combination of cornstarch and water (stirred collectively in a 1:2 ratio). Combine properly and put aside for later use. That’s additionally the bottom of our Chinese language brown sauce. As an alternative of blending garlic within the sauce, we’ll fry the garlic with mushrooms.

Fry the mushrooms

Warmth the cooking oil: I take advantage of vegetable cooking oil, however butter works effective when you choose a stronger taste. Add garlic slices and fry till fragrant. Then, place the button mushrooms within the oil for 1-2 minutes till the water is gone and so they flip barely seared and softened.

Switch half of the mushrooms to the egg combination. Combine properly.

Pour the sauce combination into the remaining mushrooms within the pot. As soon as the sauce turns into properly thickened, switch it out.

Scramble the egg

Pour within the egg combination and let it keep for 3-5 seconds till it bubbles.

Decelerate the warmth and gently stir to make sure no egg is caught to the underside of the pan. When the egg combination solidifies on the backside of the pan, push it to 1 aspect to permit the brand new egg combination to stream into the area. Repeat this motion a number of occasions till the eggs are cooked to a clean and custardy consistency.

Add the mushroom with brown sauce on high of the scrambled egg. That’s our scrumptious, creamy mushroom with egg.

• 3 tbsp. vegetable cooking oil , or use butter
• 2 inexperienced onions , chopped
• 1 field seashore mushrooms ,laborious root eliminated
• 2 cloves garlic

Egg combination

• 4 massive eggs ,room temperature
• 1/4 tsp. salt
• pinch of peper

Starch water

• 1 tbsp. gentle soy sauce + 1 tsp darkish soy sauce
• 1/4 tsp salt ,divided
• 1 tbsp. cornstarch
• 1/2 cup water
• 1 tbsp. oyster sauce

• Take away the roots of the seashore mushroom and rapidly rinse beneath working water when you choose to scrub them after which finely chop scallions.

• First, combine cornstarch with water, then whisk the eggs in a bowl. Add ¼ teaspoon of salt, one teaspoon of sunshine soy sauce, oyster sauce, and a combination of cornstarch and water (stirred collectively in a 1:2 ratio). Combine properly and put aside for later use. That’s additionally the bottom of our Chinese language brown sauce. As an alternative of blending garlic within the sauce, we’ll fry the garlic with mushrooms.

Fry the mushrooms and make the mushroom topping

• Warmth the cooking oil: I take advantage of vegetable cooking oil, however butter works effective when you choose a stronger taste. Add round 2 tablespoons of cooking oil, add garlic slices and fry till fragrant. Then, place the button mushrooms within the oil for 1-2 minutes till the water is gone and so they flip barely seared and softened.

• Switch half of the mushrooms to the egg combination. Combine properly.

• Pour the sauce combination into the remaining mushrooms within the pot. As soon as the sauce turns into properly thickened, switch it out.

Scramble the egg

• Pour within the egg combination and let it keep for 3-5 seconds till it bubbles.

• Decelerate the warmth and gently stir to make sure no egg is caught to the underside of the pan. When the egg combination solidifies on the backside of the pan, push it to 1 aspect to permit the brand new egg combination to stream into the area. Repeat this motion a number of occasions till the eggs are cooked to a clean and custardy consistency.

Energy: 366kcal | Carbohydrates: 10g | Protein: 12g | Fats: 31g | Saturated Fats: 6g | Polyunsaturated Fats: 14g | Monounsaturated Fats: 8g | Trans Fats: 0.2g | Ldl cholesterol: 327mg | Sodium: 1275mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 595IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg