DRIED MUSHROOM RECIPE

MUSHROOM OMELET

- 1/4 ounce DRIED PORCINI, sliced or diced (kibbled)
- 2 tablespoons butter
- 1 small onion, chopped
- 2/3 cup fresh button mushrooms, sliced
- Salt
- 3 eggs
- Heavy cream
- 1/3 cup Romano cheese, grated
• Cover DRIED PORCINI with water in a small sauce pan and simmer for 20 minutes.
• Remove PORCINI from water and dice, if not already kibbled.
• Cook and reduce the liquid 2 tablespoons. Cool
• In a non-stick frying pan, saute the onions in the butter over medium heat for a minute, then add the sliced button mushrooms and cook for approximately 10 minutes, or until the liquid has evaporated.
• Add the PORCINI and salt to taste to the button mushroom mixture.
• Mix eggs with the 2 tablespoons of cooled PORCINI water and a little heavy cream.
• Pour egg mixture into mushroom pan and cook on low heat until the eggs set and are cooked through.
• Sprinkle the the cheese over the omelet, then fold the omelet in half and serve.

[ home ][ dried mushroom preparation ][ recipes ][ ][ dried mushrom faq ]
[ about ][ contact ][ where to find dried mushrooms ]