Here are some delicious ingredients I snagged from Dragonfly Farms, a family owned/operated local farm. They grow a variety of gourmet mushrooms including shitake, pink/blue/pearl oyster, reishi, lion's mane, turkey tail, as well as seasonal veggies. They also raise chickens and eggs.
Fresh shitake and blue oyster mushrooms, a sampling of peppermint mocha reishi mushroom coffee, and farm fresh eggs are what I'm sampling this time. Talk about shroom heaven!! I hope you enjoy this recipe.
I made white kimchee, which is just a mild version, and the fermented onions a couple of weeks ago. I've begun making my own fermented foods to help with digestion. Also included is one slice of rye bread with a tablespoon garnish of strawberry preserves. This meal is fast, simple, dairy/soy free, fortified with vitamins and minerals, high fiber, healthy pre/probiotics, high protein, approx 600 calories. packing quite a punch. It has sweet, salty, pungent, astringent, sour, and bitter elements, which means your taste buds will be satisfied.
Ingredients:
2 eggs
2 oz deli ham strips
½ cup sliced oyster mushrooms
½ cup sliced shitake mushrooms
2 tablespoons chopped fermented onions
¼ cup fresh rough chopped cilantro
Himalayan pink sea salt
Black pepper
2 tbsp Avocado oil
1 tbsp Nutritional yeast
1 tsp Wheat bran
In a wok heat on high aprox. half of the oil. Add onions. Savor the sound of the sizzle. Cook for 1 minute. Add mushrooms. Sautee until onions are translucent and mushrooms have reduced in size and are lightly browned. Add the strips of ham and wheat bran. Sautee for 1-2 minutes. Lower heat to medium and skooch the ham/mushroom/onion mix to the outer edge of the wok’s cooking surface leaving the middle open. Add the remaining oil in the center. Add the eggs. Lightly salt and pepper. Wait for eggs to set then turn gently. Turn heat back to high. Begin sauteing, turning, and mixing in the ham/mushroom/onion mix for 1-2 minutes or until the eggs are cooked to your liking. With heat off fold in the nutritional yeast and cilantro. Salt and pepper to taste.
Sides:
½ cup white kimchee
1 slice rye lightly toasted with salted avocado oil
1 tablespoon strawberry preserves
1 cup of peppermint mocha reishi coffee with coconut creamer and agave
Well, there you go! I don't cook very often but when I do it's definitely a treat! I would love to hear your review if you try this recipe. Please resteem, upvote, and comment if you enjoy this post! Thank you, kindly @phedizzle