Dried Mushroom Omelette Recipe
Ingredients
| Eggs | 8 Small, slightly beaten | |
| Dried crepes or field mushrooms - 2 oz. , soaked in hot water for 2 hours, rinsed in warm water, drained and diced | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Shallot | 1 | |
| Garlic clove - 1/2 garlic clove, chopped | ||
| Cooked ham | 1/2 Cup (16 tbs), diced | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Butter | 2 Tablespoon | |
Directions
MAKING
1.In a skillet, heat oil and cook the shallots in it until tender.
2.Put mushrooms, garlic, and ham to it and cook for 10 more minutes by stirring.
3.Once the mushrooms turn soft, turn off the flame and allow the mushrooms to settle at room temperature.
4.Transfer the mushroom mixture to eggs.
5.Put a sprinkling of salt and pepper and leave the eggs for 30 minutes.
6.Once done, in a large omelete pan, heat butter and once it melts put the omelet mixture on it.
7.Cook the omelete until it is firm on sides but soft in the center.
SERVING
8.Fold the omelet and serve hot.
1.In a skillet, heat oil and cook the shallots in it until tender.
2.Put mushrooms, garlic, and ham to it and cook for 10 more minutes by stirring.
3.Once the mushrooms turn soft, turn off the flame and allow the mushrooms to settle at room temperature.
4.Transfer the mushroom mixture to eggs.
5.Put a sprinkling of salt and pepper and leave the eggs for 30 minutes.
6.Once done, in a large omelete pan, heat butter and once it melts put the omelet mixture on it.
7.Cook the omelete until it is firm on sides but soft in the center.
SERVING
8.Fold the omelet and serve hot.
Chef
