Filipino Mushroom Omelette / Tortang Kabute

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Step 1

Cut off the woody ends of the mushrooms, then cut into 1/3s lengthwise. Set aside

Step 2

In a pan with oil, fry the mushrooms until they are browned on one side. Flip the mushroom, then season it with salt. Fry the mushrooms until they are fully cooked.

Step 3

Cut the scallions into small rounds, then place into a bowl. Mix together the cornstarch and water to make a slurry, and also add that to the same bowl. Crack 3 eggs into the bowl with the scallions and slurry. Season with 1 teaspoon salt and white pepper, then scramble well.

Step 4

Heat up a pan with oil in it. Dip 1/3 the mushrooms in the egg. Then arrange the mushrooms on the pan. Ladle about 1/3 of the eggs on top of the mushrooms. Once the edges are brown and crispy, flip the omelette. Repeat until all the mushrooms and eggs are used. Should be 3 omelettes.

Step 5

Serve warm with some chili oil and a side of rice.