Mushroom Omelette

Mushroom omelette is a simple and quickly prepared egg dish. It will have the best aroma if we use different types of mushrooms (chanterelles, porcini, hedgehog mushrooms, oyster mushrooms…); if these are not available, cultivated mushrooms will also work well.

Details

  • Preparation Time: 35 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 5 pieces Egg, egg white, fresh

  • 4 dl Milk, whole milk

  • 0.25 teaspoons Salt, table

  • 100 g Wheat flour, white, multi-purpose

  • 500 g Mushrooms, mauve

  • 2 spoons Oil, vegetable oil, canola

  • 1 spoon Vinegar, balsamic

  • 1 pinch Spices, pepper, white

  • 2 pinch Salt, table

  • 40 ml Sour cream

  • 1 spoon Wheat flour, white, multi-purpose

  • 3 twigs Parsley, fresh

Steps

  1. Crack the eggs into a bowl and beat them with a whisk or an electric mixer. Add the milk, salt, and gradually add the flour while beating. Mix into a smooth batter and let it rest for at least half an hour.

  2. Clean the mushrooms and slice or cut them into pieces of any size. Heat oil in a pan, add the mushrooms, and sauté them for ten minutes. In a small pot, mix the cream with one tablespoon of flour. Season the mushrooms with salt, pepper, and vinegar. Pour the cream over the mushrooms and cook for another ten minutes until the sauce thickens. Wash, shake dry, and chop the parsley. Remove the pan from the heat and mix the chopped parsley into the mushrooms.

  3. Heat oil in a pan and pour in one ladle of batter. Once the omelette is cooked on one side, flip it and wait for it to cook on the other side. Make four omelettes from the batter.

  4. Arrange the omelettes on plates, fill them with the mushrooms, and fold them over.

Nutrition Information (Per 100g)

  • Calories: 98.83 kcal
  • Fat: 2.49 g
    • Saturated Fat: 0.12 g
  • Carbohydrates: 12.84 g
    • Sugars: 0.12 g
  • Protein: 5.11 g
  • Fiber: 1.5 g

Advice

Never soak mushrooms in water; rinse them quickly under running water in a colander, only as much as necessary, otherwise they will absorb water and become spongy. Mushrooms need enough space while frying, so use a sufficiently large pan. Crack each egg into a bowl before adding it to the mixture; this way, we can prevent a spoiled egg from ruining the mixture. Fresh eggs can be recognized in two ways. Examine the egg with a light: the air bubble inside the egg is larger the older the egg is; in a container of water, a fresh egg will sink, while an older one will stand upright or even float.