Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips


  • Several grinds freshly ground black pepper
  • 1-½ tsp. unsalted butter; more as needed
  • 2 pinches kosher salt
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 tsp. unsalted butter
  • ¼ tsp. kosher salt
  • 2 large or extra-large eggs
  • + 10 more ingredients
    • 4 grinds freshly ground black pepper
    • filling (above)
    • 1 Tbs. water
    • 1-½ tsp. olive oil
    • 1 tsp. chopped fresh-tarragon (optional)
    • ½ tsp. chopped fresh tarragon
    • ¼ lb. cremini or white button mushrooms, wiped clean, stems trimmed, and thinly sliced (to yield about 2-cups)
    • 1 tsp. olive oil
    • 1 small clove garlic, minced
    • 2 Tbs. grated Fontina

In a large heavy sauté pan, heat the oil and butter over high heat. When the foam subsides, add the mushrooms and sauté until they’re nicely browned and tender, adding butter if needed. Stir in the garlic and salt; sauté until fragrant, 1 min. Remove the pan from the heat, add the parsley, as wel...

View full recipe at Fine Cooking


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