300g Intercostals for Grilling
1 tablespoon Olive Oil
150g White Mushrooms
4 Eggs
1/2 Red Chili Pepper
1 Chili Pepper
1 Cherry Tomato, finely sliced
Red Cabbage
Arugula
1 tablespoon Minced Garlic
1 tablespoon Oyster Sauce
2 tablespoons Water
1/2 tablespoon Soy Sauce
Salt
Pepper
Season the Intercostals with salt and pepper to your preference.
Heat a large frying pan with olive oil over medium heat. Grill the Intercostals until it's browned on both sides.
Add quartered white mushrooms to the pan and cook for about 5 minutes, or until the mushrooms become tender.
Add minced garlic and finely chopped chili pepper to the pan and sauté for 1 minute. Then, add oyster sauce, soy sauce, and finely sliced cherry tomatoes. Stir well.
Mix the grilled meat, sautéed mushrooms, and the omelet filling together.
In a separate pan, break 2 eggs into a bowl, add 1 tablespoon of water, and whisk. Heat another pan with olive oil over medium heat. When the pan is hot, pour in the beaten eggs and coat the pan.
When the eggs are almost set, add the grilled Intercostals, mushrooms, omelet filling, and basil leaves. Fold the omelet in half and transfer it to a plate.
Garnish with red cabbage and arugula mixed with olive oil, salt, and pepper. Your Wagyu Mushroom Omelet is ready to enjoy!
Our cattlemen and women love what they do and take enormous pride in caring for the land and our animals. Their dedication ensures that Darling Downs provides high-quality goodness you can count on. By honing our craft and building on our experience, we deliver the most flavorsome, tender and versatile wagyu. We put our hearts and soul into it, so you can be sure you’ve chosen the best.
Darling Downs Wagyu are raised on the expansive pastures of northern Australia and spend a minimum of 330 days on grain, which helps the development of fine even marbling. The rich flavour comes from the care and importance we place on giving our animals the best life they can have. Get to know the different cuts of Darling Downs Wagyu.