Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips


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