Hello Food Tastes Yummy readers! This is the first recipe that I am posting for 2011! After having my baby I found myself not having enough time to cook. Honestly, although cooking is such a passion for me, I found myself not enjoying cooking anymore because of my busy schedule. I didn't want to post just for the sake of posting. I don't believe in that. I can now say I am officially ready to post delicious recipes for you all now. Here is a recipe for mini enoki mushroom omelets that my mom gave to me. My mom, while helping me with the baby, made me this for a quick lunch quite a few times. This is a Korean take on omelets. What is really great about this is the simplicity of it all. Surprisingly, the enoki mushrooms add such a nice earthy flavour that the omelet doesn't need anything else. The soy dip merely adds a nice spicy zing! This is exactly the type of food I grew up with. This recipe is for all of you busy people out there!
Makes about 14 mini omelets
- 1 large bundle of enoki mushrooms, cut into thirds (180g or a 6.4 oz package)
- 1 large egg
- 2 egg whites
- salt and pepper to taste
- 1 tbsp vegetable oil
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar or white vinegar
- 1/2 tsp Korean hot pepper powder
1. Take the large bundle of enoki mushrooms and cut them into thirds; making sure to disgard the bottom part of the mushroom. Place them into a medium sized bowl.