Oyster sauce and sesame seeds are the crowning glory of this hearty Asian mushroom omelette.
Ingredients
- 7 eggs
- 3 teaspoons soy sauce
- 2 teaspoons sesame seeds
- 1 tablespoon vegetable oil
- 1 garlic clove, crushed
- 150g pkt oyster mushrooms
- 100g pkt enoki mushrooms
- 4 green shallots, trimmed, cut into 15cm lengths, cut in half lengthways
- 60ml (1/4 cup) oyster sauce
- 1/2 bunch English spinach, washed, trimmed and roughly chopped
Method
- Step 1Crack eggs into a large bowl. Add 1 teaspoon of the soy sauce and 1 teaspoon sesame seeds, and whisk with a fork until well combined.
- Step 2Heat 2 teaspoons of the oil in a wok or large frying pan over high heat. Add the garlic, mushrooms, green shallots, remaining soy sauce and 1 tablespoon of the oyster sauce. Cook for 2-3 minutes or until the mushrooms and shallots are tender. Cover with foil to keep warm.
- Step 3Heat 1 teaspoon of remaining oil in a 20cm (base measurement) non-stick frying pan over medium-low heat. Add half the spinach and cook, stirring, for 1-2 minutes or until just wilted. Pour over half the egg mixture and cook, tilting the pan until mixture covers base. As omelette sets, lift edge so uncooked egg runs underneath. Cook for 4-5 minutes or until just set. Place on plate and cover to keep warm. Repeat with remaining oil, spinach and egg mixture.
- Step 4To serve, cut omelettes in half and place on serving plates. Divide the mushroom mixture in half. Top the omelettes with 1 portion of the mushroom mixture and fold to enclose. Top with remaining mushroom mixture. Drizzle each with 2 teaspoons of oyster sauce. Sprinkle with the remaining sesame seeds.
- Vegetarian
- Author: Jane Charlton
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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