Name: Triple mushroom omelette
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 12 dried shiitake mushrooms; 3 dried cloud ear mushrooms; 2 teaspoon peanut oil; 6 green onions, sliced thinly; 2 teaspoon grated fresh ginger; 2 clove garlic, crushed; 1/2 red capsicum, chopped finely; 100 gram button mushrooms, sliced thinly; 3/4 cup (60g) bean sprouts; 1/4 cup (40g) pine nuts, toasted; 90 gram snow peas, sliced thinly; 1 tablespoon salt-reduced soy sauce; 1 tablespoon oyster sauce; 1 tablespoon water; 10 eggs, beaten lightly; 1/3 cup (80ml) water, extra; Spicy sauce; 2 red thai chillies, sliced thinly; 1/4 cup (60ml) chinese barbecue sauce; 1/3 cup (80ml) water

Triple mushroom omelette

Eggs are delicious in the morning, and with an Asian flare this is a new and exciting way to prepare them.

Ingredients

12 dried shiitake mushrooms

3 dried cloud ear mushrooms

2 teaspoon peanut oil

6 green onions, sliced thinly

2 teaspoon grated fresh ginger

2 clove garlic, crushed

1/2 red capsicum, chopped finely

100 gram button mushrooms, sliced thinly

3/4 cup (60g) bean sprouts

1/4 cup (40g) pine nuts, toasted

90 gram snow peas, sliced thinly

1 tablespoon salt-reduced soy sauce

1 tablespoon oyster sauce

1 tablespoon water

10 eggs, beaten lightly

1/3 cup (80ml) water, extra

Spicy sauce

2 red thai chillies, sliced thinly

1/4 cup (60ml) chinese barbecue sauce

1/3 cup (80ml) water

Method

1.Make spicy sauce; combine ingredients in small saucepan; stir over heat until mixture boils. Reduce heat; simmer, uncovered, about 3 minutes or until thickened slightly.

2.Place dried mushrooms in large heatproof bowl; cover with boiling water. Stand 20 minutes; drain. Discard stems; slice caps thinly.

3.Heat oil in wok or large frying pan; stir-fry onion, ginger, garlic, capsicum and mushrooms until capsicum is just soft. Add sprouts, pine nuts, snow peas and combined sauces and water, stirring until peas are just tender; keep warm.

4.Meanwhile, whisk eggs with the extra water in large bowl. Lightly oil 24cm heavy-base omelette pan; heat pan. Add ⅓ cup (80ml) of the egg mixture to pan; swirl pan to form a thin omelette over base. Cook until set; remove. Repeat with remaining egg mixture; cover omelettes with foil to keep warm. You will need eight omelettes.

5.Place ¼ cup of the mushroom mixture on each omelette. Fold omelette over filling; fold over again. Serve omelettes topped with spicy sauce.

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