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Mushroom Omelette Recipe - Cooking Index

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Mushroom Omelette

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
Serves: 4 people

Recipe Ingredients

1/2 lb 227g / 8ozMushrooms - thinly sliced
4 tablespoons 60mlButter
1/4 cup 36g / 1.3ozChopped fresh chives
1/4 cup 36g / 1.3ozChopped fresh parsley
1/4 cup 59mlHeavy 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

Recipe Instructions

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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