Mushroom Foo Yung

Mushroom Foo Yung is a beloved Chinese-American breakfast dish featuring a fluffy, cloud-like egg omelet folded over a savory filling of sliced mushrooms, chicken, and crisp vegetables. This recipe creates a perfect balance of textures, with the soft, tender egg contrasting against the earthy mushrooms and crunchy bean sprouts. It is incredibly versatile and comes together quickly, making it ideal for a hearty weekend brunch or a satisfying weeknight dinner. The subtle aroma of ginger and the savory kick of soy sauce elevate simple ingredients into a restaurant-quality meal. Serve it warm with a drizzle of soy sauce for an authentic experience that brings the cozy flavors of a dim sum table to your kitchen.

Cuisine: Chinese

Courses: Breakfast

Difficulty: Intermediate

Servings: 6

Calories: 71.7

Description

Mushroom Foo Yung is a beloved Chinese-American breakfast dish featuring a fluffy, cloud-like egg omelet folded over a savory filling of sliced mushrooms, chicken, and crisp vegetables. This recipe creates a perfect balance of textures, with the soft, tender egg contrasting against the earthy mushrooms and crunchy bean sprouts. It is incredibly versatile and comes together quickly, making it ideal for a hearty weekend brunch or a satisfying weeknight dinner. The subtle aroma of ginger and the savory kick of soy sauce elevate simple ingredients into a restaurant-quality meal. Serve it warm with a drizzle of soy sauce for an authentic experience that brings the cozy flavors of a dim sum table to your kitchen.

Ingredients

1 cup Mushrooms, sliced
1 cup Bean sprouts, fresh
2 Green onions, finely chopped
1 Celery stalk, finely chopped
Cooking oil
Soya sauce
4 Eggs, lightly beaten
1/4 teaspoon Salt
1/4 teaspoon Ginger, ground
1/2 cup Chicken, cooked, finely chopped

Directions

1
In a medium-sized bowl, combine the beaten eggs, salt, ground ginger, chopped green onions, celery, chicken, sliced mushrooms, and bean sprouts. Mix gently until just combined.
2
Heat a small amount of cooking oil in a large skillet or wok over medium heat.
3
Drop large spoonfuls (about 2 tablespoons) of the egg mixture into the hot skillet, leaving space between them.
4
Cook for 2-3 minutes until the bottoms are set and lightly browned.
5
Carefully flip the omelets and cook for another 1-2 minutes until the eggs are fully cooked but still tender.
6
Repeat the process with the remaining egg mixture, adding more oil to the pan as needed.
7
Serve immediately with soy sauce for dipping.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 71.7kcal

% Daily Value *
Total Fat 3.6g6%
Saturated Fat 1.0g5%
Cholesterol 26.7mg9%
Sodium 1243.3mg52%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 8.1g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh bean sprouts and squeeze them dry slightly to prevent the omelets from becoming watery.

You can substitute the chicken with shrimp, pork, or tofu for a different variation.

If you prefer a richer flavor, add a teaspoon of oyster sauce or sesame oil to the egg mixture.

Serve with a side of steamed rice or congee for a complete meal.

Keywords: mushroom foo yung, chinese breakfast, egg omelet, savory eggs, chicken foo yung, bean sprouts, green onions, ginger, soy sauce, quick dinner, comfort food, dim sum, fluffy eggs, vegetable omelet, healthy breakfast, easy chinese recipe

Read it online: https://www.chefs-mate.com/recipe/mushroom-foo-yung/