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Categories:Viewed: 46 - Published at: 2 years ago
Ingredients
- 14 lb mushroom
- 1 dash lemon juice
- 1 12 ounces unsalted butter
- 1 teaspoon very finely chopped onion
- salt
- 1 teaspoon parsley, very finely chopped
- 5 eggs
Method
- Clean and cut the mushrooms into 1/4 inch dice, and sprinkle them with lemon juice.
- Melt 1 ounce of the butter in a small saucepan and soften the onion for several minutes without letting it brown.
- Stir in the mushrooms and let them stew gently for 5 minutes, covered.
- Season with salt and stir in the chopped parsley; keep the mixture hot.
- Break the eggs into a bowl and season with a little salt.
- Beat briefly with a fork until well mixed but do not over-beat as this will make the omelet tough.
- Heat half of the remaining butter in an omelet pan.
- At the moment when it starts to brown, pour in half the eggs, let them fry, moving them around briskly with a fork for a minute and lifting the edges to allow the uncooked mixture to run underneath.
- When just set put half the mushrooms across the middle and slide the omelet onto a heated plate, folding it over to make a half-moon shape as you do so.
- Fry the second omelet in the same way.
