Shiitake mushroom egg roll

Detailed step-by-step description of how to cook the dish "Shiitake mushroom egg roll". Try it by all means

Kids' task: Use a fork to whisk the egg yolks, eggs and garlic together in a large jug.
Heat oil in a 24cm (base measurement) non-stick frying pan over medium-high heat. Add the mushroom and cook, stirring, for 2-3 minutes or until just tender. Transfer to a bowl and cover with foil to keep warm.
Line a chopping board with non-stick baking paper. Reheat frying pan over medium heat. Pour the egg mixture into the pan and cook for 3-4 minutes or until the top is just set. Slide the omelette, cooked-side down, onto the prepared board.
Place the mushrooms along one edge of the omelette and sprinkle with half the shallots. Roll tightly to enclose filling, leaving ends open. Cut crossways into twelve 2cm-thick slices. Divide among serving plates. Sprinkle with remaining shallots and serve with sweet soy sauce.

Source

4 egg yolks

2 eggs

1 garlic clove, crushed

2 tsp vegetable oil

1 x 100g punnet shiitake mushrooms, thinly sliced

2 green shallots, ends trimmed, thinly sliced lengthways

2 tbsp sweet soy sauce

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