Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips


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