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Ingredients
| white mushrooms: 200 g |
| unsalted butter: 60 g |
| garlic: 1 clove (finely chopped) |
| sea salt |
| black pepper |
| parsley: 1 Tbl (finely chopped) |
| eggs: 6 (lightly beaten) |
Mushroom Omelette
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- slice or quarter mushrooms.
- heat 25g butter add mushrooms and cook until not moisture in pan.
- strain mushrooms returning any juices to pan and saute garlic for 30 seconds.
- then add mushrooms and toss
- season and add parsely.
- keep warm.
- whisk egg lightly and season.
- in 26 cm pan heat all but 1 teaspoon remaining butter moderate heat until foaming.
- tip in egg and tilt so covers pan.
- drag cooked edges to centre with wooden spoon and tilt pan to allow egg to run to edges.
- sppon mushrooms into centre give it 30 seconds.
- push pan away from you causing omlette to start to flip and finish flip with spatula.
- skim browned surface with last teaspoon butter and divide at table.