Mushroom Omelette- open-faced

Pat Duran


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 votes

6 servings
35 Min
5 Min


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

How to Make Mushroom Omelette- open-faced


  • 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!

Printable Recipe Card

About Mushroom Omelette- open-faced

Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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