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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Another recipe I would like to try from Stephanie Alexander - cooking South West France Ingredients:
200 g mushrooms |
60 g unsalted butter |
1 garlic clove, finely chopped |
sea salt |
black pepper |
1 tablespoon finely chopped parsley |
6 eggs, lightly beaten |
Directions:
1. slice or quarter mushrooms.
2. heat 25g butter add mushrooms and cook until not moisture in pan.
3. strain mushrooms returning any juices to pan and saute garlic for 30 seconds.
4. then add mushrooms and toss
5. season and add parsely.
6. keep warm.
7. whisk egg lightly and season.
8. in 26 cm pan heat all but 1 teaspoon remaining butter moderate heat until foaming.
9. tip in egg and tilt so covers pan.
10. drag cooked edges to centre with wooden spoon and tilt pan to allow egg to run to edges.
11. sppon mushrooms into centre give it 30 seconds.
12. push pan away from you causing omlette to start to flip and finish flip with spatula.
13. skim browned surface with last teaspoon butter and divide at table.
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