Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips


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

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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