Mushroom Omelette- open-faced
1/2 lbsliced mixed fresh mushrooms, criminis and wild chanterelles
1 largeyellow onion, peeled and sliced
1 tspgranulated sugar
1/4 cextra-virgin olive oil
3scallions, trimmed and chopped into 1-inch pieces
2 clovegarlic, peeled and minced
1 Tbspred-wine vinegar
8 largeeggs plus 1 tablespoon water
·salt and fresh ground black pepper
5 sprig(s)flat-leaf parsley, chopped
How to Make Mushroom Omelette- open-faced
- 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.
- 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!