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Monday, October 5, 2009

Mushroom Omelette

Weekends are for sleeping in late ... and lounging around after eating a nice breakfast. Sure in the summertime when its warm, we like to go out around the area and have a nice bunch outside. But as the weather changes, we like just sitting around in our PJs sipping coffee (OK, I sip my coffee, he downs it like its a Jameson shot!) and having a home cooked breakfast. And boy does he love eggs ... I happened to have some mushrooms left in the frig, so I threw together a mushroom omelette last weekend.

I can pretend I do all the cooking in this relationship, but its not true. We definitely have our "jobs" ... He does the deep frying, peeling and chopping of garlic,onions, and scallions, boils the pasta, makes the curry, makes the coffee and makes fantastic breakfast foods. And I, uh, do everything else which doesn't sound like much after that list, but once I add more entries to this blog, you'll see. So even the eggs are separated (pun intended?!?) ... He makes the fried eggs (sunny side up for me, over easy for him), while I tend to make omelettes, scrambled eggs (cuz I like mine particular soft), and frittatas. Omelettes are pretty much my specialty because thats the VERY FIRST thing I learned how to cook.

Mushroom Omelette Recipe

2 T butter
1 T cooking oil
6 Button Mushrooms, sliced
2 cloves Garlic, chopped
worchester sauce
dry sherry or dry white wine
salt and pepper
3 stalks Scallions, chopped
2 slices White American Cheese, cut into 4 squares each
2-3 eggs*
1 T milk or half and half

To cook the filling, heat pan to high with cooking oil and 1 T of the butter (mix the butter with oil so it doesn't burn/smoke as easily), once the foaming from the butter subside and the pan feels hot, throw the mushrooms in the pan. Allow to brown. Add chopped garlic, worchester sauce, sherry or wine, salt, and pepper to taste. Allow the mushrooms to soften and cook down to get the umami flavor. Put the mushrooms into a bowl.

*Depending on how you like your omelette, a thin omlette use only 2 eggs with no milk, or thick and fluffy omelette use 3 eggs with milk in a 10-Inch Nonstick Pan. In the omelette pictured above I used 3 eggs with milk. Beat the eggs and milk, if using, well with a fork or whisk. You need to beat air into the eggs, so while cooking the pockets of air expand making the omelette fluffy. Heat 1T of butter in the pan over medium heat. Once the foam has subsided, pour the beaten eggs onto the pan. Allow the eggs to set. After the bottom of the omelette has set, using a spatula lift the omelette, and allow the uncooked egg to get under the omelette, so it can cook faster. Distribute the cheese slices all over the top of the omelette, then the scallion slices, and finally place the mushroom mixture on one half of the omelette and fold it in half. Continue cooking the omelette until the cheese has mostly melted. Then transfer the omelette onto a plate. The cheese will continue melting from the residual heat.


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