Mushroom Omelette Recipe
Ingredients
| Mushrooms | 1/4 Pound | |
| Butter/Margarine | 3 Tablespoon | |
| Eggs | 6 | |
| 1/4 cup milk or mushroom stock | ||
| Flour | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Cook mushrooms in.a small amount of water until tender slice, and saute for 3 minutes in melted butter or margarine.
Beat eggs slightly, add 1/2 the mushrooms and 1/4 cup milk or mushroom stock.
Combine remaining mushrooms with flour, add milk gradually over low heat, stirring constantly until sauce-thickens add salt and pepper.
Cook egg mixture in well-greased frying pan over low heat.
Finish omelet by allowing liquid to run underneath as edges, thicken, or by baking in moderate oven for a few minutes.
Place several tbsp. mushroom sauce in center of omelet, fold over and serve covered with mushroom sauce.
Beat eggs slightly, add 1/2 the mushrooms and 1/4 cup milk or mushroom stock.
Combine remaining mushrooms with flour, add milk gradually over low heat, stirring constantly until sauce-thickens add salt and pepper.
Cook egg mixture in well-greased frying pan over low heat.
Finish omelet by allowing liquid to run underneath as edges, thicken, or by baking in moderate oven for a few minutes.
Place several tbsp. mushroom sauce in center of omelet, fold over and serve covered with mushroom sauce.
Chef
