Mixed mushroom omelette with soy glaze
Nutrition Info.(per serve)
- 1 cup button mushrooms
- 1 cup Swiss brown mushrooms
- 1 cup enoki mushrooms (or use more of the other mushrooms if you can't find these)
- 1 tablespoon olive oil
- 1 1/2 cups salt-reduced vegetable stock (or salt-reduced chicken stock)
- 2 cloves garlic, crushed
- 8 eggs
- 2 tablespoons water
- 3 teaspoons cornflourcornstarchX
- 1/3 cup reduced-salt soy sauce
- green salad mix, to serve
Total fat 15.1g
Saturated fat 4.6g
Dietary fibre 0.7g
1 Place mushrooms in a large bowl. Heat a wok over medium-high heat with the oil. Add half the mushrooms and 2 tablespoons of stock and stir-fry for 2 minutes, or until tender. Transfer to a bowl. Repeat with remaining mushrooms. Add garlic to bowl and stir to combine.
2 Crack eggs into a large jug. Add water and whisk to combine. Spray wok with cooking oil and heat over medium heat. Add one-quarter of egg mixture and swirl to coat sides and base of wok. Cook for about 1-2 minutes, or until set underneath. Turn and cook for a further minute, or until just set. Transfer omelette to a plate. Cover to keep warm. Repeat to make another three omelettes.
3 Combine cornflour and a little of remaining stock in a jug to make a paste. Place remaining stock along with soy sauce in the wok and bring to a simmer over medium heat. Gradually whisk in cornflour mixture and simmer until the sauce thickens slightly. Remove from heat.
4 Place omelettes on serving plates. Top with salad mix and mushrooms. Fold over to enclose. Drizzle with sauce and serve.
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