For a truly transcendent Saturday night experience, Meera Sodha's vegetarian rendition of mushroom egg foo yung over buttered rice is a game-changer. This homespun twist on the beloved takeaway staple may not replicate the exact flavors and textures of its Chinese takeout counterparts, but it comes close.
The recipe begins with a simple yet crucial step: cooking jasmine rice to perfection. Sodha instructs her readers to rinse the grains under cold water until the water runs clear, then sauté 30g of unsalted butter in the centre of the pan before covering and cooking for 15 minutes. Meanwhile, a separate pan is used to sauté sliced shiitake mushrooms with garlic and mirin, creating a fragrant and savory base for the omelette.
The eggs, whisked with salt and two-thirds of the chopped chives, are then mixed with the cooled mushroom mixture before being ladled into a hot pan coated in neutral oil. As the omelette cooks, it's essential to stir the mushrooms evenly and not overcook them, allowing for a delicate balance between textures.
Sodha's clever move is to serve the omelette atop a bed of buttered rice, which serves as a comforting base for the dish. A sprinkle of reserved chopped chives adds a pop of color and freshness, while a drizzle of chilli vinegar sauce provides a tangy contrast.
While this vegetarian rendition may not be an exact replica of its original counterparts, it's undeniable that Sodha has captured the essence of mushroom egg foo yung. This recipe is perfect for those weekend nights when takeout just won't cut it – or for adventurous home cooks looking to explore new flavors and techniques.
The recipe begins with a simple yet crucial step: cooking jasmine rice to perfection. Sodha instructs her readers to rinse the grains under cold water until the water runs clear, then sauté 30g of unsalted butter in the centre of the pan before covering and cooking for 15 minutes. Meanwhile, a separate pan is used to sauté sliced shiitake mushrooms with garlic and mirin, creating a fragrant and savory base for the omelette.
The eggs, whisked with salt and two-thirds of the chopped chives, are then mixed with the cooled mushroom mixture before being ladled into a hot pan coated in neutral oil. As the omelette cooks, it's essential to stir the mushrooms evenly and not overcook them, allowing for a delicate balance between textures.
Sodha's clever move is to serve the omelette atop a bed of buttered rice, which serves as a comforting base for the dish. A sprinkle of reserved chopped chives adds a pop of color and freshness, while a drizzle of chilli vinegar sauce provides a tangy contrast.
While this vegetarian rendition may not be an exact replica of its original counterparts, it's undeniable that Sodha has captured the essence of mushroom egg foo yung. This recipe is perfect for those weekend nights when takeout just won't cut it – or for adventurous home cooks looking to explore new flavors and techniques.
I've tried making egg foo yung before and it's always a bit of a mess, but with Meera Sodha's recipe it seems so much more manageable. And the addition of buttered rice is genius! I love how it adds that comforting base to the dish. Can't wait to give this recipe a try on Saturday night 
meera sodha's got some magic in her kitchen! the addition of chilli vinegar sauce is pure genius, adds such a nice depth of flavor 
i love how she keeps it simple but still packs so much flavor into every bite. i've tried making this at home and it's become my go-to weekend dinner recipe 
I gotta say, I'm loving this veggie take on mushroom egg foo yung! Who knew cooking jasmine rice from scratch could be so therapeutic? I mean, 15 minutes is a pretty long time just to cook some rice... but I guess it's all about the end result 
. And that chilli vinegar sauce? Game changer 
! I've been experimenting with different sauces at home and this one takes the cake (or should I say, the egg foo yung?) 
I'm loving this vegetarian twist on the classic Chinese takeaway dish, mushroom egg foo yung! It's amazing how simple ingredients like jasmine rice, shiitake mushrooms, and chives can come together to create something truly special. Meera Sodha's recipe is so approachable and easy to follow - just be prepared for a bit of extra effort on the cooking front 
.