Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips

Ingredients

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

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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