The best way to eat an egg!
There could not be an omelette month without this recipe. If there was an omlette kingdom the mushroom omelette would most definitely rule over the vegetarian court. The ever so versatile mushroom has a subtle flavor (depending on the variety) is meaty, filling and healthy to boot. I may have rendered the nutritional value null and void with a creamy parmesan filled mushroom sauce, but it’s worth every calorie.
This omelette has a lot of grown up things happening, mushrooms, garlic, rosemary, quite the flavor profile for breakfast. While I was sautéing the mushrooms the thought occurred to me that I could perfume the omlette with a slight rosemary essence by allowing it to steam while the egg cooks. Eggs and mushrooms are generally very subtle int hier flavor so I didn’t want to overkill with rosemary by cooking the herb in the oil. The steaming method proved sufficient to achieve the flavor I was looking for.
My mother thoroughly enjoyed the omelette, especially with the creamy mushroom sauce instead of melted cheese. This mushroom sauce is my go-to, I use it constantly. I’ve used it so many times I almost always have a batch of it in my freezer. This recipe however was slightly tweaked by adding parmesan cheese. I felt the addition of the cheese complemented the eggs much better than the plain mushroom sauce.
This is for a herb, garlic and mushroom lover. I don’t think this recipe is one for the kids, unless your Jamie Oliver or Giada De Laurentiis, (their kids have the most sophisticated palates, how lucky for them)
Ingredients (printable recipe)
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon coconut oil or butter
1 cup sliced mushrooms
½ clove garlic shredded
1 sprig rosemary
4 tablespoon Butter
2 tablespoon Flour
2 cup milk
1 cup shredded parmesan cheese
2 Shallots chopped
2 cups Mushrooms sliced
1 garlic clove shredded
¼ teaspoon Salt
¼ teaspoon Sugar
½ teaspoon Ground Allspice
¼ teaspoon Black pepper
For the sauce
- Melt butter and sauté the chopped shallots and mushrooms over height heat until tender
- Add the flour; stir the mixture for a few second without burning until all the flour is cooked out
- To that mixture add the milk, garlic, salt, sugar and ground allspice.
- Once the mixture begins to smooth out add cheese
- Allow the mixture to thicken into a creamy sauce.
For the omelette
- Slice the clean mushrooms
- Beat the two eggs with the salt and black pepper
- In a non-stick pan melt the butter or add oil on high heat
- Sauté the mushrooms until they are browned then stir in the shredded garlic
- Pour the egg all over the mushrooms pushing in with the spatula and allowing the runny egg to seep to the edges (see video demo)
- Once the egg is no longer runny reduce heat to low, add the sprig of rosemary on top, cover and cook for 1 minute or until the top is firm
- Once the top is firm remove the rosemary sprig and flip the egg
- And add sauce to the center and fold over
- garnish with the rosemary sprig and Serve