Mushroom Omelet (Omelette aux Champignons)

Ingredients

• a pound mushrooms
• melted butter
• Mix the eggs [see recipe: French Omelet]
• salt to taste
• pepper to taste

Method

1. 1

   Cook mushrooms, half in quarters and half chopped fine.

2. 2

   Mix eggs and pour into a pan with melted butter.

3. 3

   When settled, add chopped mushrooms in the center, fold the omelet, let stand, and turn out onto a hot platter.

4. 4

   Garnish with parsley and serve with mushroom sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 391. The excerpt below is the record exactly as published.

pepper to taste. Break eggs in a pan or bowl, mix them — whites and yolks together — then add the milk, then cream, pepper, and salt; stir slowly (be careful not to beat it). Take an omelet pan; to two eggs take a tablespoon butter; when the butter is melted, add the eggs carefully, let rest for a few seconds, then take the omelet knife, draw the eggs from one side then to the other — carefully, so as not to break them. When half done, slip the knife underneath, fold the omelet in halves, let stand for two seconds, then turn out on a hot platter — double omelet the second time when turning out. Garnish with parsley and serve immediately, for luncheon or breakfast. Mushroom Omelet ( Omelette aux Champignons ) Mix the eggs [see recipe: French Omelet], put them in the pan with the melted butter and draw from one side to the other — care¬ fully, so as not to break the eggs that are settled. In the meantime, have a pound mushrooms cooked — half of them cut in quarters fixed in a mushroom sauce, and the other half chopped fine, moist¬ ened with the sauce. Put the chopped mushrooms (hot) in the cen¬ tre of the omelet; then with the omelet knife double the omelet over, let stand for two seconds, then turn out on a hot platter. Garnish with parsley, and serve with the mushroom sauce around and the cut-up mushrooms for lunch or supper. AMERICAN COOK BOOK 263 Mushroom Omelet ( Omelette aux Champignons,) a la Surprise Peel, wash, and cook a quarter pound of mushrooms in one and a half cups water, a quarter cup of sherry, pepper and salt, for fif¬ teen minutes; when done, cut the mushrooms in large dices, then make a rich sauce from the mushroom juice with one table¬ spoon butter, one heaping tablespoon flour, juice from the mush¬ rooms; beat the sauce until creamy, add the mushrooms, then some more sherry, then some cream. Make the omelet from three eggs for four persons. Break the eggs, mix them well to¬ gether, add two tablespoons milk, one tablespoon cream to each egg, pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.