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Shiitake Mushrooms with Eggs

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp vegetable oil
  • 1 baby leek or 4 spring onions chopped
  • 120 g 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

Method
 

  1. Heat the oil in a pan over medium heat.
  2. Add the shiitake mushrooms and leek or spring onions, along with the soy sauce and Mirin, if used.
  3. Cover and cook for about 5 minutes, until the mushrooms are tender.
  4. Add the rice vinegar and cook for another minute, letting the mushrooms lightly caramelise.
  5. Stir in the sesame oil, then remove from the pan and set aside.
  6. In the same pan, cook the eggs to your liking - fried, scrambled or poached (in a separate pan of simmering water).
  7. Spoon the mushrooms onto toast if using, then top with the eggs.
  8. Finish with a sprinkle of sesame seeds and serve immediately.