Eggs Portobello Mushroom And Caramelized Shallot Omelet Recipes

WILD MUSHROOMS, SHALLOT AND GRUYèRE OMELETS

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

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.

PORTOBELLO PESTO EGG OMELETTE

Steps:

• Heat the olive oil in a skillet over medium heat. Cook the portobello mushroom and red onion in the olive oil until the mushroom has softened, 3 to 5 minutes.
• Whisk the egg whites and water together in a small bowl; pour over the mushroom and onion mixture. Season the egg whites with salt and pepper. Cook, stirring occasionally, until the egg whites are no longer runny, about 5 minutes. Sprinkle the mozzarella cheese over the mixture; top with the pesto. Fold the omelette in half and continue cooking until the cheese melts, 2 to 3 minutes.

SHALLOT CREAM SAUCE RECIPE - (5/5)

Steps:

• Preheat Oven 350F 1/2" Layer Kosher Salt in Baking Dish. Arrange Shallots on Salt, Bake 30 Minutes Until Soft. Remove from Oven, Allow to Cool, Peel and Place in Blender. Add Cream, Juice, Dijon & Thyme. Puree Until Smooth. Transfer to Sauce Pan, Simmer. Salt & Pepper to Taste. Serve Hot over Fish, Steak, Asparagus, etc.

CARAMELIZED SHALLOT AND MUSHROOM OMELET

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.