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Double Mushroom Omelette

Budget.Gourmet's picture
Ingredients
  Dried european mushrooms 2
  Tepid water 1 Cup (16 tbs)
  Butter/Oil 1 Tablespoon
  White mushrooms 1⁄2 Cup (8 tbs), sliced
  Green onion 1 , chopped
  Sweet vermouth 2 Tablespoon
  Omelet 1 (Basic)
  Salt To Taste
  Pepper To Taste
Directions

Soak the dried mushrooms in the water for 1 hour.
Drain, squeeze dry, and chop.
Saute in the butter or oil along with the white mushrooms and the green onion, just until barely tender.
Add the salt, pepper, and sweet vermouth.
Toss, and use for a filling for the basic omelet.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Saute
Ingredient: 
Vegetable
Interest: 
Gourmet

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