Omelette with Mushroom Sauce
Button mushrooms, dried Chinese mushrooms and fresh shitake mushrooms all have different aroma and textures, use a mixture of these with spices and herbs to create an intensely flavoured sauce good for eating with rice and noodles, also delicious drizzled over other cooked food. Recipe adapted from Sauce Cookbook
Mushroom Sauce
Ingredients:
1 small can Button mushrooms
30g Fresh shitake mushrooms or dried Chinese mushrooms
1 Onion - shredded
1 tbsp Ginger - minced
1 tbsp Garlic - minced
1 tbsp Potato starch or cornflour mix with 2-3 tbsp water as thickening
Seasoning:
2 tbsp Sesame oil
3 tbsp Oyster sauce
dash of pepper
200ml Chicken broth + 100ml water or homemade chicken stock
Method:
- Cut button mushrooms and shitake mushrooms into slices.
- Heat pan and add sesame oil, fry ginger and onion until fragrant. Add garlic and continue to fry until aromatic.
- Add mushrooms and fry for about 2-3 minutes and lastly add the rest seasonings with the broth and bring to the boil over low heat. Thicken with potato starch mixture.
- The mushroom sauce is good to eat with omelette.
Omelette with Mushroom Sauce
3 Eggs
1/4 tsp Salt
dash of pepper
1 1/2 tbsp Water
- Beat eggs with seasonings.
- Heat 2 tbsp of oil over medium heat, pour in the egg mixture and stir briskly. When the egg is beginning to set, turn down the heat, tilt the pan and roll up the egg from the edge of the pan. Pan-fry further until the inside of the omelette has just set. Remove.
- Pour some mushroom sauce over the omelette to serve.
Pork Chop with Mushroom Sauce
6 pcs pork chops - flatten out if the meat is too thick, season with salt and pepper
Some asparagus - put into boiling water to cook for few minutes and dish, cut to 2-3 sections.
Spicy potato wedges (frozen type) - bake at 200C for about 20 mins.
Shallow fry the pork chops till cooked. Then serve with some asparagus, spicy potato wedges, cherry tomatoes. Drizzled mushroom sauce over pork chops.
Post a Comment for "Omelette with Mushroom Sauce"