I like eggs. They’re cheap and tasty and can be cooked in 2 minutes or less. In a pinch some people eat them raw, but I’m not that hardcore yet. And even picky kids can be coaxed into eating a fried egg or two, so it makes a good bribe.
I also like mushrooms. Not as much as eggs, but they’re supposed to be really good for you and we have a regular oyster mushroom supplier, so I eat them quite a bit. Most often as a meat substitute in a quick gravy when all my meat is frozen or I just can’t be bothered to fiddle with meat.
So you put the eggs and the mushrooms together and you get a mushroom omelette! Or omelet, if you’re American. In the past I’ve experimented with slicing the mushrooms really small and beating them into the omelette, but I didn’t quite like the taste. It still seemed a bit undercooked, and rather flavorless. So this time I had a new idea. First prepare the ingredients as usual:
Mushrooms, onions, eggs, pepper, salt, any other seasoning you wish to add. I then fried up the onions and mushrooms with the seasonings:
Just a few minutes over medium heat so the mushrooms are a little wilted and soft but the onions still have some crunch. Then I started beat the eggs with some salt and pepper and poured it into the pan:
This was where I was supposed to put the mushrooms on top of the egg and fold it over. I would have liked the middle to be slightly creamy and the outside not too dry, but I think I left the heat on too long. It still turned out relatively nice:
But it was more like a plain omelette wrapped around a mushroom filling rather than a mushroom omelette. I.e. I didn’t get that mix of egg and mushroom I wanted, each is still very much its own entity. It was still delicious though. Went great with some hot buttered toast and tea. And a very good time was had by all. If/when I get a better camera I’ll attempt this recipe again and see if I can get it just the way I like it. Until then!