Matsutake Mushroom and Steamed Egg

Name: Matsutake Mushroom and Steamed Egg
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 2 piece Egg; 50 g Fresh matsutake mushrooms; 1 spoon Olive oil; a pinch Salt; 1 spoon cooking wine; a pinch Crushed black pepper; a pinch rose salt; a pinch chopped green onions

Pan-fried matsutake slices seasoned with rose salt and pepper crown a silky steamed egg custard, blending the mushroom's pine-like aroma with a delicate, savory base.

20 minNewEasy Soups Steam Savory

Instructions

1
Wash the fresh matsutake mushrooms and slice them.
2
Add a small amount of olive oil to the pan and stir-fry the matsutake slices for a moment.
3
Sprinkle a little rose salt.
4
Flip it over and continue frying for a while.
5
Sprinkle with crushed black pepper.
6
After beating the eggs, add a little salt and cooking wine, then add an appropriate amount of water according to a 1:2 ratio of egg mixture to water, and strain it.
7
Cover with plastic wrap and place on the steaming rack of the rice cooker. When putting it in, the water for cooking the rice is already boiling.
8
Steam for about 10 minutes, the egg custard is very smooth, then take it out.
9
Place the pan-fried matsutake slices on the steamed egg custard, and you can also sprinkle a little chopped green onion on top.