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!
1Clean 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.
2Preheat 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!