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mushroom omelette- open-faced

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Looking through some books I picked up at an yard sale. This photo caught my eye and I had to check out the recipe... Recipe was posted in the Saveur Magazine-Issue #9-- I still haven't made this recipe- I know it will be good by the ingredients posted- so I am sharing it here for all you mushroom lovers to try!

►
(2 ratings)
yield 6 servings
prep time 35 Min
cook time 5 Min
method Bake

Ingredients For mushroom omelette- open-faced

  • 1/2 lb
    sliced mixed fresh mushrooms, criminis and wild chanterelles
  • 1 lg
    yellow onion, peeled and sliced
  • 1 tsp
    granulated sugar
  • 1/4 c
    extra-virgin olive oil
  • 3
    scallions, trimmed and chopped into 1-inch pieces
  • 2 clove
    garlic, peeled and minced
  • 1 Tbsp
    red-wine vinegar
  • 8 lg
    eggs plus 1 tablespoon water
  • salt and fresh ground black pepper
  • 5 sprig
    flat-leaf parsley, chopped

How To Make mushroom omelette- open-faced

  • 1
    Clean mushrooms with a damp cloth, trim stems, and slice. Cook onions with sugar in oil in a 9-inch skillet over low heat until caramelized, about 30 minutes. Add mushrooms, scallions, garlic and vinegar and cook another 10 minutes. Remove half the mixture and set aside.
  • 2
    Preheat oven to 350^. Whisk eggs with 1 Tablespoon of water in a medium bowl and season with salt and pepper. Turn heat up to medium-low; add eggs to mushroom mixture in skillet. Tilt pan and use a wooden spoon to gently draw the uncooked egg toward center of skillet. When eggs are still a bit runny, top with parsley and reserved mushroom mixture; finish omelette in the oven, about 3 minutes. Serve at once!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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