The most comforting dish for egg lovers is to cook various egg stir-fry dishes in creamy or crispy versions. This egg and mushroom stir-fry is one of my quickest side dishes, featuring a seafood-like flavor, creamy eggs, and a well-balanced brown sauce.
Mushroom used
The mushroom used in this recipe is the beach mushroom. They are tiny mushrooms with a natural crab-like texture. We have some lovely names for them in Chinese, such as 蟹味菇 and 海鲜菇, which translate to crab-flavor mushroom and seafood mushroom, respectively. When cooked, beach mushrooms can absorb the flavors of the stir-frying sauce and become soft, tender, and delicious.
Compared to other mushrooms, such as oysters or king oysters, which are extremely small, mushrooms are a suitable ingredient for stir-frying.
Can any other mushrooms be used?
Yes, you can substitute beach mushrooms with oyster mushrooms. But remember to cut the large pieces into smaller ones.
Golden needle mushrooms are another excellent option for this one. They have a lovely crunchy texture compared with beach mushrooms. Although the dish will lose the seafood flavor, it yields a different but crunchy texture.
I don’t recommend using other types, like shiitake mushrooms or king oyster mushrooms, because they can’t match the taste of the creamy eggs.
What to serve with this?
In most cases, we will serve this creamy seafood-flavored mushroom and egg stir fry with steamed rice, but it can also be served with toast or noodles.
By the way, I will also recommend matching it with some light soups.
Mix in dark soy sauce
Compared to the classic brown sauce, I added a small portion of dark soy sauce, which can give the dish a deeper color.
Step by Step Instructions
Remove the roots of the beach mushroom and rinse them quickly under running water if you prefer to wash them.
First, mix cornstarch with water, then whisk the eggs in a bowl. Add salt, soy sauce, oyster sauce, and a mixture of cornstarch and water (stirred together in a 1:2 ratio). Mix well and set aside for later use. That’s also the base of our Chinese brown sauce. Instead of mixing garlic in the sauce, we will fry the garlic with mushrooms.
Fry the mushrooms
Heat the cooking oil: I use vegetable cooking oil, but butter works fine if you prefer a stronger flavor. Add garlic slices and fry until aromatic. Then, place the button mushrooms in the oil for 1-2 minutes until the water is gone and they turn slightly seared 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 out.
Scramble the egg
Pour in the egg mixture and let it stay for 3-5 seconds until it bubbles.
Slow down the heat and gently stir to ensure no egg is stuck to the bottom of the pan. When the egg mixture solidifies at the bottom of the pan, push it to one side to allow the new egg mixture to flow into the space. Repeat this action several times until the eggs are cooked to a smooth and custardy consistency.
Add the mushroom with brown sauce on top of the scrambled egg. That’s our delicious, creamy mushroom with egg.
Mushroom and Egg
Ingredients
- 3 tbsp. vegetable cooking 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 tsp. salt
- pinch of pepper
Starch water
- 1 tbsp. light soy sauce + 1 tsp. dark soy sauce
- 1/4 tsp salt ,divided
- 1 tbsp. cornstarch
- 1/2 cup water
- 1 tbsp. oyster sauce
Instructions
- Remove the roots of the beach mushroom and quickly rinse under running water if you prefer to wash them and then finely chop scallions.
- First, mix cornstarch with water, then whisk the eggs in a bowl. Add ¼ teaspoon of salt, one teaspoon of light soy sauce, oyster sauce, and a mixture of cornstarch and water (stirred together in a 1:2 ratio). Mix well and set aside for later use. That’s also the base of our Chinese brown sauce. Instead of mixing garlic in the sauce, we will fry the garlic with mushrooms.
Fry the mushrooms and make the mushroom topping
- Heat the cooking oil: I use vegetable cooking oil, but butter works fine if you prefer a stronger flavor. Add around 2 tablespoons of cooking oil, add garlic slices and fry until aromatic. Then, place the button mushrooms in the oil for 1-2 minutes until the water is gone and they turn slightly seared 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 out.
Scramble the egg
- Pour in the egg mixture and let it stay for 3-5 seconds until it bubbles.
- Slow down the heat and gently stir to ensure no egg is stuck to the bottom of the pan. When the egg mixture solidifies at the bottom of the pan, push it to one side to allow the new egg mixture to flow into the space. Repeat this action several times until the eggs are cooked to a smooth and custardy consistency.
Assemble
- Add the mushroom with brown sauce on top of the scrambled egg. That’s our delicious, creamy mushroom with egg.
Video
Nutrition
