Pan-Fried King Oyster Mushroom and Egg: A Quick & Healthy Side Dish
King Oyster Mushroom Egg Pancakes – A Healthy Side Dish with a Delightful Chewy Texture and Mild Flavor
Discover a delicious and versatile side dish using the wonderful king oyster mushroom! These mushrooms are cultivated to replicate the flavor of wild matsutake mushrooms and are rich in Vitamin C, contributing to a healthy diet. This recipe is incredibly simple and quick to make, perfect for busy individuals looking for a nutritious addition to their meals. Watch from 02:00 for a visual guide. This post is copyright protected. Unauthorized theft and reproduction of images and phrases is prohibited without prior consent from the author. You may be liable for unauthorized use.
Ingredients- 1 King Oyster Mushroom
- 2 Eggs
- 1 pinch of Salt
- 2 Tbsp Cooking Oil
Cooking Instructions
Step 1
Begin by preparing your king oyster mushroom. Trim the very end of the stem if needed. Finely chop the mushroom into small pieces, about the size you’d like to have in your pancake. Alternatively, you can slice it thinly for a different texture. The key is to cut it into bite-sized pieces.
Step 2
In a separate bowl, crack two fresh eggs. Gently whisk them with a fork or a whisk until the yolks and whites are just combined. You don’t need to overbeat them.
Step 3
Add the chopped king oyster mushroom to the beaten eggs. Sprinkle in a pinch of salt to season. Stir everything together gently with chopsticks or a spoon until the mushroom pieces are evenly distributed in the egg mixture. This will create a beautiful blend of earthy mushroom and savory egg.
Step 4
Heat about 2 tablespoons of cooking oil in a frying pan over medium-low heat. Once the oil is shimmering, spoon portions of the mushroom-egg mixture into the pan, forming small pancakes. Cook for a few minutes until the edges turn golden brown and the bottom is set. Carefully flip the pancakes and cook the other side until golden brown and cooked through. Serve warm, perhaps with your favorite dipping sauce.
