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Soufflé Omelette with Mushrooms

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altIngredients:

*2 eggs separated
*1/2 tablespoon butter
*1 tablespoon water

For the Mushroom Sauce
*1/2 tablespoon butter
*1/2 cup button mushrooms, thinly sliced
*1/4 Teaspoon Worcestershire sauce
*1 tablespoon all-purpose flour
*1/2 cup milk
*salt and pepper to taste

Directions:

1. To make the mushroom sauce, melt the butter in a frying pan and add the mushrooms and Worcestershire sauce. Cook gently for 4-5 minutes, stirring occasionally, until tender and golden.

2. Stir in the flour, then gradually add the milk, stirring constantly. Cook until boiling and thickened. Season to taste with salt and pepper. Keep warm.

3. Beat the egg yolks with water and season with salt and pepper. Wisk the egg whites until stiff, then fold into the egg yolks using a metal spoon. Preheat the broiler.

4. Melt the butter in a large frying pan and pour the egg mixture into the pan. Cook over gentle heat for 2-4 minutes. Place the pan in the broiler and cook for 3-4 minutes until the top is golden brown.

5. Slide the omelette on to a warmed serving plate, pour the mushroom sauce over the top and fold the omelette in half.

Prep Time: 5 Min    Cook Time: 15 Min    Yields: 1 Serving

 

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