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EMMA BASIC Shiitake Mushroom Omelette

EMMA BASIC Shiitake Mushroom Omelette

Get inspired by Ching-He Huang while she makes Shiitake Mushroom Omelette


  • 8 pieces of dried Emma Basic Shitake mushrooms, soaked in hot water for 10 minutes, finely sliced
  • 1 tablespoon rapeseed oil
  • 2 garlic cloves, peeled, finely chopped
  • 1 tablespoon Tamari
  • 1 tablespoon rapeseed oil
  • 3 organic eggs, lightly beaten
  • 2 pinch of sea salt
  • 2 pinches of cracked black pepper
  • 2 pinch of red chilli flakes

For Garnish

  • 1 small handful of Rocket leaves
  • 1 small handful of cherry tomatoes on the vine


  1. Rinse the dried mushrooms in cold water. Place the mushrooms in a hot water for 10 minutes to soften. Drain. Slice. Set aside.

  2. Heat a small pan of rapeseed oil, add the garlic followed by the sliced mushrooms. Wok for 1 minute until fragrant and add the Tamari. Toss for 30 seconds and then spoon out and set aside.

  3. Lightly beat 3 medium eggs. Season with a pinch of cracked black pepper, red chilli flakes and sea salt.

  4. Heat a pan over medium heat and add the egg mixture. Cook for 20 seconds and as the egg starts to turn golden, gently sprinkle over the mushrooms, covering most of the omelette. Season with another pinch of red chilli flakes and sea salt. Using a rubber spatula, start to loosen the edges of the omelette. Turn the heat off and gently roll the omelette into a large open-ended cigar shape. Gently transfer the omelette to serving plate. Serve with rocket leaves and some cherry tomatoes.

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Articolo successivo EMMA BASIC Shirataki Noodles