Shiitake eggs

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 4 Eggs
• 2 400 g mushrooms
• 3 1 shallot
• 4 parsley
• 5 30 g butter
• 6 4 tablespoons soy sauce
• 7 salt
• 8 pepper
• Total weight: 715 grams

Times:

Preparation	Cooking	Start to finish
25 min.	10 min.	35 min.

Step by step recipe

1	Break 4 Eggs into a bowl, salt, pepper and whisk until evenly mixed. Set aside.
2	Prepare 400 g mushrooms (preferably shiitake): trim off the stalks, peel or brush the caps under running water, then cut into small pieces. Coarsely chop the parsley. Prepare 1 shallot.
3	Melt 30 g butter in a large non-stick frying pan on medium heat. When good and hot, add the shallot, salt and pepper. Cook for 1 minute without colouring.
4	Add the mushrooms...
5	...and fry over high heat until nicely browned (but do not salt).
6	Then add 4 tablespoons soy sauce and keep stirring until completely evaporated.
7	Turn down the heat and add the parsley.
8	Pour in the beaten eggs...
9	...and with a soft spatula draw the sides in towards the centre to help the eggs cook evenly. Take off the heat as soon as the eggs begin to set into one mass but are still slightly runny. Do not overcook or the eggs will dry out and be past their best.
10	Cut into portions and serve without delay.

Remarks

If liked, add a drizzle of vinegar just before serving.

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