600 g button mushrooms, quartered
100 g shiitake mushrooms, soaked & quartered
100 g canned strawberry mushrooms
20 ml oil
10 g ginger, julienned
20 ml Soya sauce
20 ml rice wine
Salt and pepper to taste
4 eggs, beaten
50 g spring onions, finely chopped

Mushrooms With Eggs

1. Heat oil in a frying pan or a wok. Add ginger juliennes and button mushrooms. Saut� for a minute.
2. When half done, add shiitake mushrooms and whole strawberry mushrooms. Saut� for a minute.
3. Add Soya sauce and rice wine. Cook for a minute. Sprinkle salt and pepper.
4. Scramble the eggs separately and add to the mushrooms and spring onions. Mix lightly and serve hot.
   Serves 4