QUICK DISH / VEGETARIAN/ GLUTEN-FREE
April 29th, 2021
A super easy and delicious dish combining the flavour of scrambled eggs and the texture of wood- ear mushrooms – one of the most calcium and iron rich plant foods.
(Dried) wood ear mushrooms: Wood ear mushrooms grow in the wild all over the world. They are highly valued in Chinese cooking for the unique texture and health benefits. Fresh wood ear mushrooms contain prophylin which can cause photosensitization, but luckily, they are almost always sold as dry goods (sun drying breaks down the porphyrin and making them safe to eat), and you can find them in most Asian stores.
SCRAMBLES EGGS WITH WOOD-EAR MUSHROOMS
VEGETARIAN / GLUTEN-FREE
MAKE 2 – 3 servings
PREP: 5 min plus soaking
- 12g of dried wood ear mushrooms, soaked *
- 3 eggs, beaten
- 1 spring onion chopped (optinal)
- 2 tbsp cooking oil
- pinch of salt
- Slice each wood ear mushroom piece 2 or 3 times*, then pat dry.
- Heat a wok on high heat, add the oil, wood ear mushrooms and a pinch of salt, toss for 30 seconds.
- Add half of the spring onion to the wok, pour the eggs over the mushrooms and scramble until cooked. Sprinkle the other half of the spring onion. Serve.
- Ideally you want to soak wood ear mushrooms for a couple of hours or overnight in the fridge to achieve a succulent texture. However I have used them after 10 minute soaking in warm water many times. Good quality wood ear mushrooms will expand in volume 5 to 6 times after a few minute soaking. Even though they could be more tender if allowing longer soaking time, they should not taste dry and woody (an indication of poor quality).
- The curved surface of wood ear mushrooms can trap hot air underneath and cause mini “explosion” accompanied by a banging sound during cooking. If you don’t like this type of excitement, slice the mushrooms will quiet them down.