Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips


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

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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