Egg and Mushroom Stir Fry

The most comforting dish for egg lovers is to cook various egg leaves in creamy or crunchy versions. This egg and fried mushrooms are one of my fastest contours, with a flavor similar to a fish, creamy eggs and a well -balanced brown sauce.

Used mushroom

The mushroom used in this recipe is the beach mushroom. They are small mushrooms with a natural consistency in the shape of a crab. We have adorable names for them in Chinese, such as 蟹味菇 and 海鲜菇, which translate into mushrooms and fish mushrooms respectively. If cooked, beach mushrooms can absorb the flavors of the fried sauce and become soft, tender and delicious.

Compared to other mushrooms, such as oysters or oysters kings, which are extremely small, mushrooms are a suitable ingredient for the omelette.

Is it possible to use other mushrooms?

Yes, you can replace the beach mushrooms with oyster mushrooms. But remember to cut large pieces in smaller ones.

Golden needle mushrooms are another excellent option for this. They have a nice crunchy consistency compared to beach mushrooms. Although the dish will lose the flavor of fish, it produces a different but crunchy consistency.

I do not recommend using other types, such as King Oyster mushrooms or mushrooms or mushrooms, because they cannot combine the taste of creamy eggs.

What to serve with this?

In most cases, we will serve this creamy fish taste and fry for steam rice, but it can also be served with toast or noodles.
By the way, I will also recommend combining it with some light soups.

Step instructions step

Remove the roots of the beach mushroom and rinse them quickly under running water if you prefer to wash them.

First, mix the corn starch with water, then beat the eggs in a bowl. Add salt, soy sauce, oyster sauce and a mixture of corn starch and water (mixed together in a 1: 2 ratio). Mix well and set aside for subsequent use. This is also the basis of our Chinese brown sauce. Instead of mixing the garlic in the sauce, we will fry the garlic with the mushrooms.

Frying mushrooms

Heat the kitchen oil: use vegetable kitchen oil, but the butter works well if you prefer a stronger flavor. Add slices of garlic and fry until not aromatic. Then, place the button mushrooms in the oil for 1-2 minutes until the water has disappeared and become slightly burned and softened.

Transfer half of the mushrooms to the egg mixture. Mix well.

Pour the sauce mixture into the remaining mushrooms in the pot. Once the sauce becomes well thickened, transfer it.

The egg is rebounded

Pour the egg mixture and let it remain 3-5 seconds until it boils.

It slows down the fire and mix gently to make sure that no egg is attached to the bottom of the pan. When the egg mixture solidifies in the lower part of the pan, push it on the one hand to allow the new mixture of eggs to flow into space. Repeat this action several times until the eggs are cooked in a soft and cremated consistency.

Add the mushroom with brown sauce over the scrambled egg. This is our delicious and creamy mushroom with egg.

• 3 TBSP. vegetable kitchen oil or use butter
• 2 green onions chopped
• 1 box beach mushrooms Hard root removed
• 2 cloves garlic

Egg mixture

• 4 large eggs ,room temperature
• 1/4 teaspoon. salt
• pinch of pepper

Starch water

• 1 TBSP. light soy sauce + 1 teaspoon of dark soy sauce
• 1/4 teaspoon salt ,divided
• 1 TBSP. corn starch
• 1/2 cup waterfall
• 1 TBSP. oyster sauce

• Remove the roots of the beach mushroom and rinse quickly under running water if you prefer to wash them and then finely cut the shallots.

• First, mix the corn starch with water, then beat the eggs in a bowl. Add ¼ teaspoon of salt, a teaspoon of light soy sauce, oyster sauce and a mixture of corn starch and water (mixed together in a 1: 2 ratio). Mix well and set aside for subsequent use. This is also the basis of our Chinese brown sauce. Instead of mixing the garlic in the sauce, we will fry the garlic with the mushrooms.

Fry the mushrooms and take a topic of mushrooms

• Heat the kitchen oil: use vegetable kitchen oil, but the butter works well if you prefer a stronger flavor. Add about 2 tablespoons of kitchen oil, add slices of garlic and fry until not aromatic. Then, place the button mushrooms in the oil for 1-2 minutes until the water has disappeared and become slightly burned and softened.

• Transfer half of the mushrooms to the egg mixture. Mix well.

• Pour the sauce mixture into the remaining mushrooms in the pot. Once the sauce becomes well thickened, transfer it.

The egg is rebounded

• Pour the egg mixture and let it remain 3-5 seconds until it boils.

• It slows down the fire and mix gently to make sure that no egg is attached to the bottom of the pan. When the egg mixture solidifies in the lower part of the pan, push it on the one hand to allow the new mixture of eggs to flow into space. Repeat this action several times until the eggs are cooked in a soft and cremated consistency.

Calories: 366Kcal | Carbohydrates: 10G | Protein: 12G | Fat: 31G | Saturated fat: 6G | Polynsaturo fat: 14G | Monolysatuine fat: 8G | Trans fat: 0.2G | Cholesterol: 327mg | Sodium: 1275mg | Potassium: 187mg | Fiber: 1G | Sugar: 1G | Vitamin A: 595Iu | Vitamin C: 3mg | Soccer: 69mg | Iron: 2mg