Soy Sauce and Egg Mushroom Medley


Serves 4


  • 1 bunch of enoki mushrooms
  • 1 bunch of Shimeji mushrooms
  • 6 Shiitake mushrooms
  • 3 King Trumpet mushrooms
  • Soy sauce to taste 
  • 1 egg yolk
  • 2 cloves of garlic 
  • Salted butter


  1. Cut off the end roots to the enoki and shimeji mushroom bunches so they are individual mushrooms.
  2. Slice the shiitake and king trumpet mushrooms into pieces with ½ inch thickness. 
  3. Add the shiitake mushrooms into a saucepan with a splash of water to braise them.
  4. Once they are halfway cooked, add the remaining mushrooms into the saucepan along with minced garlic, a slice of butter, and soy sauce to season.
  5. Keep on medium heat until fully cooked. 
  6. Separate the egg yolk from the white of one raw egg. Add just the egg yolk to the mushroom mixture right before serving. Enjoy with Corbeaux.
  • Recipe by Regan Schneider

Photo by Paula from Pexels