Mushroom Omelette Recipe - Cooking Index
Mushroom Omelette Recipe - Cooking Index
The flavor of mild and delicate mushrooms, such as oyster, puffball and shaggy mane mushrooms, is enhanced when cooked with eggs. Slicing mushrooms finely allows them to cook more quickly.
Type: Eggs, Vegetables| 1/2 lb | 227g / 8oz | Mushrooms - thinly sliced |
| 4 tablespoons | 60ml | Butter |
| 1/4 cup | 36g / 1.3oz | Chopped fresh chives |
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
| 1/4 cup | 59ml | Heavy cream |
| 6 | Eggs - which have been | |
| Kept at room temperature for at least 30 | ||
| Minutes and then lightly beaten | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a saute pan or skillet, saute the mushrooms in 2 tablespoons of the butter. Cook until the liquid has almost evaporated. Add the chives and parsley. Set aside.
Blend the cream into the eggs. Melt the remaining 2 tablespoons of butter in an omelette pan. Add the beaten eggs, salt, and pepper. Allow the eggs to partially cook, then add the mushroom mixture. Quickly fold the omelette in half and transfer to warm plates.
This recipe yields 3 to 4 main course servings.
Source:
Wild About Mushrooms by Louise Freedman
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