Ingredients
-
200
-
60
-
1
-
-
-
1
-
6
-
-
-
-
-
-
-
-
Directions
Mushroom Omelette,Another recipe I would like to try from Stephanie Alexander – cooking South West France,Delicious. I didn’t follow the directions exactly as they were a bit confusing. used all the requested ingredients down to the sea salt but guessed at the gram amounts using very fresh mushrooms and salted butter as that is what I had on hand. I continued as stated until step 5 and then just added the lightly beaten eggs to the same cast iron frying pan and covered over quite low heat until done. I may make this omelet again. Made for PAC Spring 2010.,Excellent flavor with the touch of garlic. I cut the recipe back to 2 eggs (serve one). Browned the mushrooms & garlic added the eggs directly to the pan, covered the pan and 5 minutes all was reeady. Served with fresh cucumbers, sweet onion & tomatoes. Thanks for a lovely brunch
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Steps
|
1
Done
|
Slice or Quarter Mushrooms. |
|
2
Done
|
Heat 25g Butter Add Mushrooms and Cook Until not Moisture in Pan. |
|
3
Done
|
Strain Mushrooms Returning Any Juices to Pan and Saute Garlic For 30 Seconds. |
|
4
Done
|
Then Add Mushrooms and Toss |
|
5
Done
|
Season and Add Parsely. |
|
6
Done
|
Keep Warm. |
|
7
Done
|
Whisk Egg Lightly and Season. |
|
8
Done
|
in 26 Cm Pan Heat All but 1 Teaspoon Remaining Butter Moderate Heat Until Foaming. |
|
9
Done
|
Tip in Egg and Tilt So Covers Pan. |
|
10
Done
|
Drag Cooked Edges to Centre With Wooden Spoon and Tilt Pan to Allow Egg to Run to Edges. |
