Double Mushroom Omelette Recipe
Ingredients
| 2 dried European mushrooms | ||
| 1 cup tepid water | ||
| 1 tablespoon butter or oil | ||
| White mushrooms | 1/2 Cup (16 tbs), sliced | |
| Green onion | 1 , chopped | |
| Sweet vermouth | 2 Tablespoon | |
| Basic Omelet | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Soak the dried mushrooms in the water for 1 hour.
Drain, squeeze dry, and chop.
Saute in the butter or oil along with the white mushrooms and the green onion, just until barely tender.
Add the salt, pepper, and sweet vermouth.
Toss, and use for a filling for the basic omelet.
Drain, squeeze dry, and chop.
Saute in the butter or oil along with the white mushrooms and the green onion, just until barely tender.
Add the salt, pepper, and sweet vermouth.
Toss, and use for a filling for the basic omelet.
Chef
