There are so many different varieties of mushrooms available. Try them in this recipe and let us know which is your favourite.
- Use a balloon whisk to whisk eggs and cream in a bowl. Cut 20g of the butter into small pieces and add to egg mixture. Whisk until combined. Season with salt.
- Melt 20g of the remaining butter in a medium heavy-based frying pan over low heat until it begins to foam. Add the egg mixture and use a flat-bottomed wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan, from one side of the pan to the other in 4 different directions. Repeat the pushing action every 10 seconds, including around the edge of the pan, to prevent the egg from sticking. Cook for 5 minutes or until three-quarters of the egg mixture is cooked but the mixture is still creamy and slightly liquid. Remove from heat. Taste and season with salt.
- Heat the oil and remaining butter in a large wok or frying pan over high heat. Add half the garlic, shiitake and oyster mushrooms, and stir-fry for 2 minutes. Add half the enoki mushrooms and stir-fry until enoki are just tender. Transfer to a large bowl. Reheat wok and repeat with remaining garlic and mushrooms. Season with salt and pepper.
- Toast bread and place on serving plates. Top with scrambled eggs and garlic mushrooms. Sprinkle with chives.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set