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Wok-fried garlic mushrooms with chive scrambled eggs
Wok-fried garlic mushrooms with chive scrambled eggs
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Prep Time:
5 minutes
Cook Time:
13 minutes
Total Time:
18 minutes
Explore the diverse world of mushrooms in this versatile recipe. Share your favorite variety with us!
Ingredients:
  • 10 eggs
  • 125ml (1/2 cup) thin cream
  • 60g butter, at room temperature
  • Salt & freshly ground black pepper
  • 18.20 gm peanut oil
  • 1 garlic clove, crushed
  • 1 x 150g pkt shiitake mushrooms, halved
  • 1 x 150g pkt oyster mushrooms, larger ones cut in half
  • 1 x 200g pkt enoki mushrooms, ends trimmed
  • 4 thick slices white crusty bread
  • 40.00 ml chopped fresh chives
Instructions:
  • Whisk eggs and cream together using a balloon whisk in a bowl. Add small pieces of 20g butter to the mixture and whisk until combined. Season with salt.
  • Gently melt the remaining 20g of butter in a medium heavy-based frying pan over low heat until it starts to foam. Pour in the egg mixture, then use a flat-bottomed wooden spoon to delicately push and scrape the eggs from one side of the pan to the other in 4 directions. Repeat this every 10 seconds, ensuring to also push around the edges to prevent sticking. Cook for 5 minutes or until most of the eggs are set but still creamy. Take it off the heat, season with salt, and enjoy the creamy goodness.
  • In a large wok or frying pan over high heat, heat the oil and half of the butter. Cook half of the garlic, shiitake, and oyster mushrooms for 2 minutes, then add half of the enoki mushrooms and cook until tender. Transfer to a large bowl. Reheat the wok and repeat with the remaining garlic and mushrooms. Season with salt and pepper.
  • Toast the bread until golden brown, then arrange it on serving plates. Top the toast with fluffy scrambled eggs and savory garlic mushrooms, and finish by sprinkling with freshly chopped chives for a burst of flavor.

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