A local Asian grocer here was promoting organic mushrooms recently. They had a stand that was cooking up the mushrooms for customers to sample. As you would expect, I was enticed to pick up a few packets of the White Beech variety mushrooms. I like mushrooms, very versatile ingredient. Tastes great, whichever way you cook them, in my opinion. Anyway, I thought I’d cook these with eggs and Chinese yellow chives. Simple and just delicious! They are also good for a simple stir-fry, if you prefer that. If you want to learn more about White Beech mushrooms, then click here.
Fried Eggs With Mushrooms And Yellow Chives
6 Large Eggs
100 g (1 Packet) White Beech Mushroom
20 g Yellow Chives, cut into 1 inch length
2 Scallions, sliced
1 Red Chili, sliced
Freshly Ground Black Pepper
3 Tbsp Peanut Oil
Beat the eggs together and season with salt and pepper to taste. Clean and trim the mushrooms.
Add peanut oil in a wok and heat over high flame until smoking. Pour in the egg mixture. As soon as the egg has formed a skin over the base of the wok, add the mushrooms. Then wait until the egg is half-cooked and mix everything together. Stir-fry gently until the egg and mushrooms are cooked. (Don't overcook the egg: it should remain light and fluffy.) Toss in the scallions, stir once or twice and then tip into a serving dish.