Fried Mushrooms with Egg
A hearty, appetizing, and very tasty breakfast or snack! Fried mushrooms with egg will diversify your daily menu when you get tired of traditional omelets or scrambled eggs. This dish is quick to prepare, the ingredients are simple and inexpensive, especially if you use wild mushrooms picked by yourself.
Updated : 22 August, 2025
Easy
Ingredients
200 grams
Mushroom
2
Eggs
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Any mushrooms will work for this recipe - wild or store-bought. I used king oyster mushrooms, but oyster mushrooms also fit well. If you have fresh wild mushrooms, boil them first. If frozen, thaw them.
Step 2
Heat a skillet over medium heat and pour in neutral vegetable oil. Add the chopped mushrooms. Don’t worry if there are many - they will shrink during frying.
Step 3
Fry the mushrooms, stirring, until the liquid evaporates. To help them release moisture faster, add salt. At first, there will be a lot of water in the pan, then it will evaporate, and the mushrooms will start browning.
Step 4
Once that happens, crack eggs on top of the mushrooms. I prefer keeping the yolks whole and making sunny-side up eggs.
Step 5
To keep the whites cooked while the yolks remain runny, cook the eggs on the lowest heat. Do not cover with a lid - otherwise, the yolks will turn pale. Once the whites are set, remove the skillet from heat.
Step 6
Serve the mushrooms with eggs immediately - they taste best piping hot. You can plate them or serve directly in the skillet. Season the eggs with salt and pepper to taste. Enjoy!