Shred the maitake mushrooms apart. Slice the sausages on the diagonal.
Cut the cream cheese into 5 mm dice. Take the root ends off the radish sprouts, and cut into 3 equal lengths.
Heat some olive oil in a frying pan, add the mushrooms and sausages and stir fry over medium heat. When the mushrooms have wilted season well with salt and pepper, and turn off the heat.
Beat the eggs and mix with the milk and the stir fried ingredients.
Wipe out the frying pan with a paper towel. Add more olive oil and pour in the egg mixture. When the perimeter has cooked turn down the heat and put a lid on.
Cook for 3 to 5 minutes until the surface has just about solidified, then scatter with the cream cheese and radish sprouts. Put the lid back on, heat for 1 to 2 minute, then turn off the heat and leave to rest for 5 minutes.
Slice into wedges and serve.
Story Behind this Recipe
I wanted to make an easy dish that took advantage of in-season maitake mushrooms, and could be served as part of a meal or with drinks.
I used a 20 cm diameter cast iron frying pan. Please adjust the cooking time depending on the size and type of the frying pan you're using.