Shiitake Mushroom Omelette

By á-174942

Ingredients

• SHIITAKE MUSHROOM FILLING:
• 1 1/2 teaspoons extra-virgin olive oil
• 1 large shallot chopped
• 4 small fresh shiitake mushrooms brushed clean, stems removed and thinly sliced
• 4 dried shiitake mushrooms soaked in warm
• water for 20 minutes, drained, squeezed
• dry, stems removed and thinly sliced
• 1 tablespoon Madeira wine
• Salt to taste
• Freshly-ground black pepper to taste
• OMELETTES:
• 4 ounces Gruyere or Comte cheese, shredded
• 12 large eggs
• 2 tablespoons water
• Freshly-ground black pepper to taste
• 4 tablespoons unsalted butter plus
• 2 teaspoons unsalted butter

Details

Servings 4

Preparation

Step 1

To make the filling, in a small sauté pan over medium-high heat, warm the olive oil. Add the shallot and sauté until it begins to soften, about 2 minutes. Add the fresh and dried mushrooms, increase the heat to high and sauté, stirring constantly, until beginning to brown, about 5 minutes. Stir in the Madeira and cook until all the liquid evaporates, about 2 minutes. Season with salt and pepper. Remove from the heat.

Preheat an oven to 200 degrees. Place the mushrooms and the cheese near the stove. In a small bowl, using a fork, beat together 3 of the eggs, 1 1/2 teaspoons of the water and a grinding of pepper just until blended.

In an 8-inch nonstick fry pan or omelette pan over medium heat, melt 1 tablespoon of the butter. When the butter begins to brown, pour in the eggs. Immediately shake the pan back and forth while tilting it and cook until the eggs begin to thicken, about 15 seconds. Spoon about 1 1/2 tablespoons mushroom filling in the center of the omelet, sprinkle with one-fourth of the cheese and cook for about 10 seconds. Using a spatula or fork, carefully lift the edges and gently push the eggs to one side of the pan, tilting the pan slightly to allow the uncooked eggs to flow underneath. Then fold the omelette in half, pressing down firmly to solidify the eggs, and cook for about 10 seconds more.

Turn the omelette out onto a baking sheet and keep warm in the oven. Repeat with the remaining eggs, filling and cheese, adding 1 tablespoon butter to the pan before cooking each omelette, to make a total of 4 omelettes. Transfer the omelettes to warmed individual plates.

Add the remaining 2 teaspoons butter to the fry pan, melt over medium heat, and then let brown for about 10 seconds. Drizzle evenly over the omelettes and serve immediately.

This recipe yields 4 servings.