For egg enthusiasts, few dishes offer as much comfort as a variety of egg stir-fries, whether creamy or crispy. This egg and mushroom stir-fry stands out as one of my quickest side dishes, boasting a delightful seafood-like flavor, creamy eggs, and a perfectly balanced brown sauce.
Mushroom Varieties
The mushroom featured in this recipe is the beach mushroom, known for its small size and crab-like texture. In Chinese, it is affectionately called 蟹味菇 (crab-flavor mushroom) or 海鲜菇 (seafood mushroom). When cooked, beach mushrooms absorb the flavors of the stir-fry sauce, becoming soft, tender, and delicious.
Compared to other mushrooms like oysters or king oysters, beach mushrooms are particularly well-suited for stir-frying due to their size.
Alternative Mushroom Options
Yes, you can replace beach mushrooms with oyster mushrooms, but be sure to cut larger pieces into smaller ones.
Golden needle mushrooms are another excellent alternative, offering a delightful crunch compared to beach mushrooms. While this substitution may alter the seafood flavor, it introduces a different yet appealing texture.
However, I do not recommend using shiitake or king oyster mushrooms, as their flavors do not complement the creamy eggs as well.
Serving Suggestions
This creamy, seafood-flavored mushroom and egg stir-fry is typically served with steamed rice, but it also pairs wonderfully with toast or noodles. Additionally, consider serving it alongside some light soups for a complete meal.
Enhancing Flavor with Dark Soy Sauce
For a deeper color and richer flavor, I recommend adding a small amount of dark soy sauce to the classic brown sauce.
Step-by-Step Instructions
Start by removing the roots of the beach mushrooms and rinsing them quickly under running water if desired.
First, mix cornstarch with water, then whisk the eggs in a bowl. Add salt, soy sauce, oyster sauce, and the cornstarch-water mixture (in a 1:2 ratio). Mix well and set aside. This mixture serves as the base for our Chinese brown sauce. Instead of incorporating garlic into the sauce, we will sauté it with the mushrooms.
Frying the Mushrooms
Heat the cooking oil (I prefer vegetable oil, but butter can also be used for a richer flavor). Add sliced garlic and sauté until fragrant. Then, add the beach mushrooms and cook for 1-2 minutes until they release their moisture and become slightly seared and tender.
Transfer half of the mushrooms to the egg mixture and mix well.
Pour the sauce mixture into the remaining mushrooms in the pan. Once the sauce thickens, remove it from the heat.
Scrambling the Eggs
Pour in the egg mixture and let it sit for 3-5 seconds until it begins to bubble.
Reduce the heat and gently stir to prevent the eggs from sticking to the bottom of the pan. When the egg mixture solidifies at the bottom, push it to one side to allow the uncooked egg mixture to flow into the space. Repeat this until the eggs are cooked to a smooth, custardy consistency.
Finally, add the mushroom and brown sauce on top of the scrambled eggs for a delicious finish.
