Double Mushroom Omelette
|Dried european mushrooms||2|
|Tepid water||1 Cup (16 tbs)|
|White mushrooms||1⁄2 Cup (8 tbs), sliced|
|Green onion||1 , chopped|
|Sweet vermouth||2 Tablespoon|
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.