1. Mushroom omelette with oyster sauce




Oyster sauce and sesame seeds are the crowning glory of this hearty Asian mushroom omelette.

Preparation Time
13 minutes

Cooking Time
17 minutes


Ingredients (serves 4)
7 eggs
3 tsp soy sauce
2 tsp sesame seeds
1 tbs vegetable oil
1 garlic clove, crushed
1 150g pkt oyster mushrooms
1 100g pkt enoki mushrooms
4 green shallots, trimmed, cut into 15cm lengths, cut in half lengthways
60ml (1/4 cup) oyster sauce
1/2 bunch English spinach, washed, trimmed and roughly chopped
Method
1. Crack eggs into a large bowl. Add 1 tsp of the soy sauce and 1 tsp sesame seeds, and whisk with a fork until well combined.

2. Heat 2 tsp of the oil in a wok or large frying pan over high heat. Add the garlic, mushrooms, green shallots, remaining soy sauce and 1 tbs of the oyster sauce. Cook for 2-3 minutes or until the mushrooms and shallots are tender. Cover with foil to keep warm.

3. Heat 1 tsp of remaining oil in a 20cm (base measurement) non-stick frying pan over medium-low heat. Add half the spinach and cook, stirring, for 1-2 minutes or until just wilted. Pour over half the egg mixture and cook, tilting the pan until mixture covers base. As omelette sets, lift edge so uncooked egg runs underneath. Cook for 4-5 minutes or until just set. Place on plate and cover to keep warm. Repeat with remaining oil, spinach and egg mixture.

4. To serve, cut omelettes in half and place on serving plates. Divide the mushroom mixture in half. Top the omelettes with 1 portion of the mushroom mixture and fold to enclose. Top with remaining mushroom mixture. Drizzle each with 2 tsp of oyster sauce. Sprinkle with the remaining sesame seeds.



2. Marinated tofu and shiitake mushroom stir fry



Preparation Time
10 minutes

Cooking Time
20 minutes


Ingredients (serves 4)
300g firm tofu, cut into thin strips
60ml (1/4 cup) mirin (rice wine)
2 tbs salt-reduced soy sauce
2 tsp finely grated fresh ginger
1 tsp caster sugar
Vegetable oil spray
1 red onion, cut into thin wedges
150g shiitake mushrooms, halved
2 bunches broccolini, ends trimmed, cut into 2cm lengths
1 red capsicum, deseeded, thinly sliced
1 tsp sesame seeds
Steamed basmati rice, to serve
Method
1. Place the tofu in a shallow glass or ceramic dish. Combine half the mirin, soy sauce and ginger in a jug and pour over the tofu. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

2. Combine the sugar and remaining mirin, soy sauce and ginger in a small bowl. Heat a wok or frying pan over high heat. Lightly spray with olive oil spray. Drain the tofu and reserve the marinade. Add one-third of the tofu to the wok and cook for 1-2 minutes each side or until golden brown. Transfer to a plate. Repeat, in 2 more batches, with the remaining tofu.

3. Lightly spray the wok with olive oil spray. Add the onion and stir-fry for 1 minute or until brown. Add the mushroom and stir-fry for 1-2 minutes or until tender. Add the broccolini and capsicum and stir-fry for 1 minute or until almost tender. Add the tofu, mirin mixture and reserved marinade and stir-fry for 1-2 minutes or until broccolini is tender crisp and the marinade comes to the boil.

4. Divide the rice among serving bowls. Top with the stir-fry and sprinkle with sesame seeds to serve.

3. Three-mushroom noodles


Mushroom lovers need look no further than this tasty noodle dish. It's also low-GI, low-fat and high in fibre.

Preparation Time
10 minutes

Cooking Time
15 minutes


Ingredients (serves 4)
185g wide long-life noodles
1 bunch broccolini
2 tsp vegetable oil
8 green shallots, ends trimmed, diagonally cut into 8cm lengths
80ml (1/3 cup) hoisin sauce
1 x 150g punnet oyster mushrooms
1 x 100g punnet shiitake mushrooms, halved
1 x 100g punnet enoki mushrooms
Method
1. Cook noodles in a saucepan of boiling water following packet directions or until tender. Drain. Return to pan and cover.

2. Meanwhile, remove florets from the broccolini and discard. Slice the stalks lengthways into thin strips.

3. Heat the oil in a wok over medium-high heat. Add the broccolini and stir-fry for 2-3 minutes or until tender crisp. Add shallot and stir-fry for 2 minutes. Add hoisin sauce, and oyster and shiitake mushrooms, and stir-fry for 2-3 minutes. Add enoki and stir-fry for 1 minute.

4. Divide noodles among bowls. Top with mushroom stir-fry and serve immediately.
 Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts