Mushroom egg net

Mushroom egg net

By
From
Taste of Australia
Serves
4 as an appetiser
Prep
10 mins
Cooking time
10 mins
Photographer
Stuart Scott

When I visited Paddy’s Market in Sydney I met up with my old friend Jennice Kersh from Edna's Table. She had gathered a basket of goodies from the market and set me the challenge to create something. This is what I came up with!

Ingredients

Quantity Ingredient
2 large red chillies
peanut or extra-virgin olive oil
1 teaspoon sesame oil
4 garlic cloves, finely chopped
130g white button mushrooms, sliced
130g swiss brown mushrooms, sliced
1 bunch coriander, roots and stems finely chopped and leaves picked
90g bean sprouts
1 tablespoon fish sauce
50g palm sugar
4 eggs
35g roasted peanuts, roughly chopped
1 spring onion, cut into thin matchsticks, (optional)

Method

  1. Thinly slice one red chilli and seed and cut the other into thin matchsticks, reserving for garnish. Heat the peanut or olive oil and sesame oil in a large frying pan over medium heat. Add the garlic, chilli, mushrooms, coriander roots and stems and cook, stirring occasionally, for 2 minutes or until the mushrooms are soft and beginning to turn golden. Add the bean sprouts and sauté for 1 minute longer. Season with the fish sauce and palm sugar. Transfer the mixture to a bowl.
  2. Whisk the eggs gently in a medium bowl. Do not overbeat. Pour the egg mixture into a pitcher or use a funnel to pour into a squeeze bottle.
  3. Heat a little more oil in a large frying pan and wipe out leaving a thin coat. Place over medium heat and pour in one quarter of the egg mixture in thin streams from the pitcher or squeeze bottle, making a lattice pattern. Alternatively, dip your hand in the egg mix and move it backwards and forwards across the flat frying pan, dripping the egg so that it drizzles lines in the oil. Do not move too quickly otherwise the strands will be too fine and will break. Circle the perimeter to form a border on the net. Gently cook for 30–40 seconds or until the egg net is cooked through. Turn out onto a sheet of baking paper or a plate. Repeat until the egg mix is finished.
  4. Divide the mushroom mixture down the centre of the nets and sprinkle with the peanuts and coriander leaves. Gently roll to encase. Alternatively, lay out an egg net, spread some mix on the lower third of the net and roll up. Repeat with the remaining nets and mixture. Garnish the egg nets with the spring onion, if using, and reserved chilli and serve immediately.

Wine

  • Mushrooms always have an affinity with pinot noir as they are both a bit earthy. Pinot noir can also handle chilli.

Lyndey’s note

  • Egg nets can also be sliced into bite-sized pieces and served as a canapé.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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