Shiitake Mushrooms with Eggs
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If you’re after something quick, simple and full of flavour, this shiitake mushrooms with egg dish is a great option. It’s ready in about 10 minutes and works well for breakfast, brunch or even a light lunch. The mushrooms are cooked with soy and a touch of vinegar until tender and slightly caramelised, then paired with eggs cooked however you prefer. It’s a small dish, but it feels satisfying and balanced, with plenty of savoury depth. Serve it on toast for something more filling, or keep it lighter and gluten-free without.
Ingredients
- 1 Tbsp vegetable oil
- 1 baby leek or 4 spring onions, chopped
- 120g shiitake mushrooms, sliced
- 1 Tbsp soy sauce
- 1 tsp Mirin (optional)
- 1 tsp rice vinegar
- ½ tsp sesame oil
- 1 tsp sesame seeds
- 2 eggs
Instructions
- Heat the oil in a pan over medium heat.
- Add the shiitake mushrooms and leek or spring onions, along with the soy sauce and Mirin, if used.
- Cover and cook for about 5 minutes, until the mushrooms are tender.
- Add the rice vinegar and cook for another minute, letting the mushrooms lightly caramelise.
- Stir in the sesame oil, then remove from the pan and set aside.
- In the same pan, cook the eggs to your liking - fried, scrambled or poached (in a separate pan of simmering water).
- Spoon the mushrooms onto toast if using, then top with the eggs.
- Finish with a sprinkle of sesame seeds and serve immediately.
Categories
- Meal Type: - Breakfast - Brunch - Everyday - Lunch - Main - Quick & Easy
- Cuisines: - Japanese
- Ingredients: - Eggs - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Gluten Free - Low Carb - Sugar Free - Vegetarian
- Skill Levels: - Easy
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