Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips


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

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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