Caramelized Shallot And Mushroom Omelet Recipes

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WILD MUSHROOMS, SHALLOT AND GRUYèRE OMELETS



Wild Mushrooms, Shallot and Gruyère Omelets image

Categories     Cheese     Egg     Mushroom     Breakfast     Brunch     Quick & Easy     Spring     Swiss Cheese     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 Servings; can be doubled or tripled

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
4 ounces fresh wild mushrooms such as shiitake or oyster, trimmed, sliced
2 large shallots, minced
Salt and freshly ground pepper
1 tablespoon minced fresh parsley
6 eggs
4 teaspoons cold water
2/3 cup grated Gruyère cheese (about 2 ounces)
Minced fresh parsley

Steps:

  • Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms and shallots and sauté until mushrooms are tender, about 2 minutes. Season with salt and pepper. Remove from heat and mix in 1 tablespoon minced fresh parsley.
  • Beat 3 eggs and 2 teaspoons water in small bowl. Season with salt and pepper. Heat small omelet pan over medium-high heat. Add 1 1/2 tablespoons butter and heat until foam begins to subside. Add egg mixture. Stir eggs with fork several times, drawing back of fork across bottom of pan. Lift edges of egg and let uncooked egg flow under until top is almost set. Spoon half of cheese, then half of mushroom mixture down center of omelet. Fold omelet over filling in thirds and transfer to plate. Make second omelet with remaining eggs, water, salt and pepper, 1 1/2 tablespoons butter, mushrooms and cheese. Garnish with parsley.

EGGS - PORTOBELLO MUSHROOM AND CARAMELIZED SHALLOT OMELET RECIPE



Eggs - Portobello Mushroom and Caramelized Shallot Omelet Recipe image

Provided by BlueSchmoo

Number Of Ingredients 10

6 tsp Butter, divided
4 golf ball-size shallots, each quartered
Pinch sugar
4 portohello mushrooms (3-inch diameter), stems discarded and caps sliced 1/4 inch thick
Salt
Freshly ground black pepper to taste
1/2 teaspoon minced fresh or 1 teaspoon dried tarragon
3 tablespoons soft mild goat cheese
4 large eggs
2 tablespoons water

Steps:

  • 1. Melt 2 teaspoons butter in a medium-size skillet over medium heat Add the shallots and sugar and toss. Lower the heat to medium-low and cover the pan. Cook the shallots until they are soft and brown, about 10 minutes. Remove the cover and toss occasion- ally Scrape the shallots into a bowl, then wash the pan. 2. Melt 2 teaspoons of the butter over medium heat in the same skillet. Add the mushrooms and saute until brown and juicy about I0 minutes. Stir in the shallots, salt, pepper, and tarragon. Gently stir in the goat cheese. Keep the mixture hot. 3. In a medium-size bowl beat the eggs with the water and some salt to taste. 4. Make the omelets one at a time. Heat 1 teaspoon of the oil in an 8"inch non-stick skillet over medium-high heat. When the pan is very hot, pour in half of the egg mixture. It should immediately set at the edges. With an inverted spatula push the set egg toward the center and tip the pan to let the liquid run back to the edge. When most of egg is cooked, spoon half of the hot filling onto one side of the omelet. Immediately fold the omelet in half and Hip it onto a plate.

CARAMELIZED SHALLOTS



Caramelized Shallots image

Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

10 large or 15 small shallots
1 teaspoon olive oil
1 teaspoon unsalted butter
1 teaspoon sugar
Salt and freshly ground pepper

Steps:

  • Peel shallots and cut lengthwise into 1/8-inch slices.
  • Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
  • Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.

CARAMELIZED SHALLOT AND MUSHROOM OMELET



Caramelized Shallot and Mushroom Omelet image

A little more sophisticated than your everyday ham and cheese omelet! Seasonings can be adjusted to utilize what's in your cupboard, if necessary!

Provided by Carolyn Haas @Linky1

Categories     Eggs

Number Of Ingredients 7

2 teaspoon(s) olive oil
1 medium shallot, chopped
2 ounce(s) fresh portobello mushrooms, sliced
3 -4 - eggs
1 ounce(s) havarti cheese, shredded (can use different cheese)
- sea salt, to taste
- all purpose seasoning (i used chef paul prudhomme's magic 6 spice / no salt mix

Steps:

  • Heat olive oil in skillet. Add shallots and cook at medium heat until starting to caramelize. Add mushrooms and continue cooking until all mushroom liquid had evaporated.
  • Beat eggs together lightly and add to skillet. As eggs set, push to center so that liquid can flow to edges of skillet to cook. When bottom is set and top is still liquid looking, sprinkle on seasonings and cheese. Turn off heat and cover pan until cheese melts (top will have set by then, too).
  • Slide onto plate, flipping one half over the other half. Split if making two portions.

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