Shiitake mushroom egg roll

Tasty Shiitake mushroom egg roll Recipe

Shiitake mushroom egg roll
Prep Time : 0:15 | Cook Time : 0:07 | Total Time : 0:22 | Serving : 4 person.


  • 4 egg yolks

  • 2 eggs

  • 1 garlic clove, crushed

  • 2 teaspoons vegetable oil

  • 1 x 100g punnet shiitake mushrooms, thinly sliced

  • 2 green shallots, ends trimmed, thinly sliced lengthways

  • 2 tablespoons sweet soy sauce


  • Step 1

    Kids’ task: Use a fork to whisk the egg yolks, eggs and garlic together in a large jug.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

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