King Oyster Mushroom Omelet

My choice of mushroom has grown wider nowadays whenever I go groceries shopping to the hypermarket. Last week, there was a lady promoter stood at the mushroom corner, cooking some mushroom sample for the grocers. As I passed by, she offered me to try her cooking. Yes! I was happy to try it and to my surprised, it was simply delicious. What has she cooked? Just stir-fried King Oyster mushroom with garlic, ginger and oyster sauce! I have fallen in love with it immediately! To satisfy my curiosity, I had a chat with her on the King Oyster mushroom - Where did it came from and how to cook it? She is kind enough to explained to me about the mushroom and also few ways to cook it. This King Oyster mushroom is imported from Korea. You can either stir-fry by itself, add into stew or soup, stir-fry with meat and vegetables, add to homemade pizza and so much more! When preparing, this mushroom can be braised, broiled, grilled, sautéed, or stewed to be added to soups, stews, sauces, pasta, vegetable dishes, meats, and seafood.

What else? I grabbed a packet of this King Oyster mushroom and dumped it in my trolley. This mushroom has a blunt cap above and a stout stem beneath. The King Oyster mushroom develops a thick, white flesh that is firm-textured and meaty from the base to the cap. The King Oyster is typically harvested when the stems reach a length of several inches, but can grow to a size of 6 to 8 inches in length. As the mushrooms age for several days and depending on the storage provided, the flesh may darken or turn slightly tan to brown in color, but the quality of the mushrooms should be unaffected.Reference from here

In my mind, I was thinking what else could I make with the King Oyster mushroom? I want to try her way of stir-frying it with oyster sauce, I want to add to my soup, may be I can stir-fry with some meat and vegetables or making pizza? *confused*. I came back home with uncertainty on how to cook this mushroom. Oh yeah! This is my first time cooking King Oyster mushroom. First, I stir-fried it with garlic, ginger, chicken fillet and oyster sauce. It simply delicious! The texture is so tender and smooth. The smell of the mushroom is great! The next attempt, I made this omelet with the stalks part only and dumped the stem part (white stem) into the ABC soup (vegetables and chicken soup)! What a great way to fully utilize this King Oyster mushroom! I used only the "stalk" for this recipe as the stem takes longer time to get soft.

King Oyster mushroom is a species found on the European and Asian continents, genetically related to other oysters, but different in taste. It is probably one of the highest quality mushrooms for its superior taste and ability to keep without spoiling for weeks! Oh yes! I kept mine in the fridge in an airtight container for a week and it still looks good. Don’t be fooled by its size; once thinly sliced it will yield an impressive quantity of food! It shares similar nutritional and medicinal properties with other members of the oyster family. Reference from here

Ingredients: 4 stalk medium-sized Oyster King Mushroom, sliced 1/2 Tomato, removed seed - diced 1 small Onion, diced pinch of Salt (optional) Olive oil Egg Mixture: 3 eggs, beaten 1/2 tsp Salt 1/2 tsp white pepper Method: 1. Rinse King Oyster mushroom, chop away the bottom part. 2. Cut mushroom into half. Slice thinly from the bottom to the top. 3. Use the mushroom stalks only (grayish part) for this recipe. Retain the white stems for soup. 4. Rinse tomato, remove seeds & diced. Set aside. 5. Dice onion & set aside. 6. Mix the egg mixture together and stir well. 7. Heat up 1 tbsp of olive oil on a frying pan. Stir fry onion and mushroom until translucent or mushroom is soft enough. 8. Add a pinch of salt. Dish up and set aside. 9. Heat up more olive on the same frying pan. Make sure the oil is really heated up. 10. Pour the egg mixture onto the pan, wait for 2 second. Add in the pre-cooked mushroom filling on the omelette. 11. Fold the omelette into half, this is to close up the omelette with the filling in it. 12. Cut omelette into half again, flip over to another side to make sure the omelette is evenly fried. 13. Off fire, dish up and serve. Note: • The fire and the oil have to be hot in order to get beautiful omelet. • The amount of oil must be more/sufficient in making omelette to get beautiful omelet. • You may use other ingredients such as fresh basil leaves, baby spinach, capsicum or red chilli. • King Oyster mushroom can be kept for weeks in the refrigerator and it still remain its quality.