Prep 0 mins
Cook 10 mins
Another recipe I would like to try from Stephanie Alexander - cooking South West France
- 200 g mushrooms
- 60 g unsalted butter
- 1 garlic clove, finely chopped
- sea salt
- black pepper
- 1 tablespoon finely chopped parsley
- 6 eggs, lightly beaten
- slice or quarter mushrooms.
- heat 25g butter add mushrooms and cook until not moisture in pan.
- strain mushrooms returning any juices to pan and saute garlic for 30 seconds.
- then add mushrooms and toss
- season and add parsely.
- keep warm.
- whisk egg lightly and season.
- in 26 cm pan heat all but 1 teaspoon remaining butter moderate heat until foaming.
- tip in egg and tilt so covers pan.
- drag cooked edges to centre with wooden spoon and tilt pan to allow egg to run to edges.
- sppon mushrooms into centre give it 30 seconds.
- push pan away from you causing omlette to start to flip and finish flip with spatula.
- skim browned surface with last teaspoon butter and divide at table.
Delicious. I didn't follow the directions exactly as they were a bit confusing. I used all the requested ingredients down to the sea salt but guessed at the gram amounts using very fresh mushrooms and salted butter as that is what I had on hand. I continued as stated until step 5 and then just added the lightly beaten eggs to the same cast iron frying pan and covered over quite low heat until done. I may make this omelet again. Made for PAC Spring 2010.
Excellent flavor with the touch of garlic. I cut the recipe back to 2 eggs (serve one). Browned the mushrooms & garlic added the eggs directly to the pan, covered the pan and 5 minutes all was reeady. Served with fresh cucumbers, sweet onion & tomatoes. Thanks for a lovely brunch
Just made half a recipe, and didn't remove the mushrooms from the pan, added the other butter and poured the egg mix over, swirled the pan to distribute the egg mix, missed the parsley, was out of it, flipped it to half then folded it in half again. Very good, it made a delicious supper for just me. Thanks for posting