Crimini Mushroom Omelet

We like crimini mushrooms for an omelet because they are firm and retain their earthy taste, but if you can only get cultivated mushrooms, increase the amount to 3/4 pound. Remember that porcini mushrooms are just overgrown crimini. Click to read our article about mushrooms.

• 1/2 pound fresh crimini mushrooms
• 2 teaspoons olive oil
• 1 large shallot, chopped
• 1 tablespoon Madeira wine
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 12 eggs
• 2 tablespoons water
• Salt and freshly milled pepper to taste
• 4 tablespoons unsalted butter

METHOD

Clean mushrooms. Remove stems and slice thickly.

Heat oil in small sauté pan over medium-high heat. Stir in shallot and sauté until it begins to soften, about 2 minutes. Increase heat to high and stir in mushrooms. Cook until beginning to brown, stirring constantly, about 5 minutes. Lower heat and let pan cool slightly. Stir in Madeira and cook until liquid evaporates. Season with salt and pepper. Remove from the heat.

Preheat oven to 150°F.

Beat 3 eggs in a small bowl with a fork. Add 1 1/2 teaspoons water and pepper and blend. Using a small sauté pan (preferably one with sloped sides)or omelet pan melt 1 tablespoon butter over medium heat. Just as butter begins to brown, pour in eggs. Tilt pan back and forth to distribute eggs. They will thicken rapidly. Let uncooked surface of the eggs run under the cooked area by tilting pan and holding edge up carefully with a fork. Put 1/4 mushroom mixture into center of eggs. Sprinkle 1/4 of the cheese over all, and cook for about 10 seconds.

When omelet is cooked and ready to fold, raise pan on an angle and fold over with fork. Cook for about 10 seconds more. Slide omelet onto a baking sheet and keep warm in the oven. Repeat to make 4 omelets. Serve on warm dishes

Serves: 4

recipe from www.inmamaskitchen.com

Contributor: Gwen LoMarco

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