Читать книгу Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land - Denis Cotter - Страница 28

Preheat the oven to 140°C/275°F/Gas Mark 1.

Fry the mushrooms and garlic in a little oil for a minute or two, then stir in the coriander and a pinch of salt. Set this aside.

Heat a little oil in a wide shallow pan, and put in the Chinese broccoli, ginger, soy sauce, stock or water and the sesame oil. Bring to the boil, then lower the heat, cover and simmer for 5 minutes.

At the same time, heat an omelette pan over a high heat, and brush it with oil. Lightly beat the eggs with the water and season with salt and pepper. Pour half into the pan, leave it for a few seconds until the edges begin to solidify, then lift the cooking edges and tilt the pan to allow the uncooked egg to flow underneath. Scatter half of the cooked mushrooms over one half of the omelette, fold the uncovered side over and slide the omelette on to a plate. Keep this warm in a low oven while you repeat the process with the remaining eggs and mushrooms.

Cut each omelette in half to make four portions. Use tongs to place some Chinese broccoli on each, then spoon the juices over the top.

Serves 4
150g (5 1/2oz) oyster mushrooms, shredded
2 garlic cloves, sliced
olive or vegetable oil
1 tbsp chopped fresh coriander
salt and pepper
400g(14oz) Chinese broccoli
1 tbsp grated fresh root ginger
1 tbsp soy sauce
100ml (3 1/2fl oz) vegetable stock or water
1 tsp toasted sesame oil

FOR THE OMELETTES
olive oil
8 eggs
4 dsp water