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    Wild Mushroom & Fontina Cheese Omelette


    Source of Recipe


    Source: Cooking.com

    List of Ingredients




    3 tablespoon plus 6 teaspoons butter

    1 pound wild mushrooms (such as oyster, crimini and stemmed shiitake), coarsely chopped

    1 onion, finely chopped

    2 tablespoons dry Sherry

    3 tablespoons sour cream

    2 teaspoons chopped fresh thyme


    15 large eggs

    3/4 teaspoon salt

    1/2 teaspoon freshly ground black pepper



    1 cup grated Fontina cheese

    Recipe



    Melt 3 tablespoons butter in heavy large skillet over high heat. Add mushrooms and onion; saute until golden brown, about 15 minutes. Mix in Sherry; cook 1 minute. Remove from heat. Mix in sour cream and thyme. Season to taste with salt and pepper. Set aside


    Whisk eggs, salt and pepper in large bowl to blend.


    Melt 1 teaspoon butter in 7-inch nonstick omelette pan over medium-low heat. Pour generous 1/2 cup egg mixture into pan and cook until almost set, tilting pan and lifting egg mixture with rubber spatula to allow uncooked portion to run underneath, about 1 minute. Spoon 1/3 cup mushroom mixture over half of omelette. Sprinkle mushrooms with about 3 tablespoons cheese. Cover and cook until cheese melts, about 2 minutes. Fold unfilled half of omelette over filling. Slide omelette out onto plate. Repeat with remaining butter, egg mixture, mushroom filling and cheese, forming total of 6 omelettes.


 

 

 


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