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We hope you got insight from reading it, now let’s go back to fluffy scrambled eggs with shiitake mushrooms recipe. To make fluffy scrambled eggs with shiitake mushrooms you need 7 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Fluffy Scrambled Eggs with Shiitake Mushrooms:
- Provide Shiitake mushrooms - thick ones are best
- Take Eggs
- Provide Katakuriko (potato starch)
- You need Salt
- Prepare Dashi stock granules (Japanese instant stock)
- Provide Water
- Prepare Sesame oil for stir-frying
Steps to make Fluffy Scrambled Eggs with Shiitake Mushrooms:
- Roughly chop the shiitake mushrooms.
- Dissolve the katakuriko in water.
- Beat the eggs.
- Combine the dissolved katakuriko from Step 2 and the eggs from Step 3. Add the dashi stock granules and salt.
- Heat the sesame oil in a pan and cook the shiitake mushrooms.
- When the mushrooms are cooked, add the egg mixture from Step 4 and plate when the eggs are still soft (just enough to cook through with the residual heat).
- Your fluffy eggs are done!
Add oil to a frying pan and heat medium-high. Once hot, add mushrooms and salt and pepper to taste. Place about one tablespoon of the sauteed mushrooms into each phyllo cup. Crack an egg into each cup, and salt and pepper to taste. Vegan scrambled eggs made with real ingredients like mung beans, coconut milk, black salt, and nutritional yeast!
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