We are pleased to present you the perfect fusion of Russianstraditions and an original French dish - an omelette with mushrooms. National Russian cuisine is rich in mushroom dishes, which have always been considered excellent dishes. Mushrooms are perfect for delicate scrambled eggs. Even a novice and inexperienced housewife can prepare a tasty and very simple dish "in a hurry". The most common option is an omelette with cheese and mushrooms. This tasty dish is a real "magic wand" for housewives who want to surprise their household with a fragrant and hearty breakfast or afternoon snack. The baking process will take very little time and will not be particularly difficult. Now we will tell you the secret of how to cook an omelette with mushrooms in a particularly aromatic and piquant way. Undoubtedly, wild mushrooms reveal their aroma and taste much more fully in this dish, but they are not easy to get. Use a little trick: slice and dry store-bought champignons. Soak them in warm water for 2 hours before cooking. The aroma of champignons will become much brighter and stronger. Let us remind you of a small nuance of cooking egg dishes: the shells must be washed before handling them. And it will not be superfluous to break the eggs first into a cup, and only then add them to the common bowl - this way you will not spoil the dish by accidentally adding a stale egg to it.
Omelette with mushrooms
A dense, elastic, aromatic omelette will delight youease of preparation and excellent taste. Famous chefs do not recommend adding flour to the dish, supposedly it spoils the taste. But this omelet has its connoisseurs. In addition, this recipe allows you to prepare a fluffy dish that does not fall if you open the lid. Ingredients:
- eggs large - 4 pieces
- one glass of pasteurized milk
- one large spoonful of flour
- 150 grams of any mushrooms
- 100 grams of grated cheese
- onions - 1 large head
Method of preparation:Before you start whipping up the omelette, you should prepare all the ingredients correctly. Peel the onion and cut it into small cubes. Wash the mushrooms thoroughly and cut them into thin slices or strips. If yours are dry, soak them in advance. The water in which the mushrooms were steeped can be added to the omelette, replacing an equal part of the milk with it. Next, take a frying pan with thick walls and heat up a small amount of any vegetable oil. Put the chopped onion and mushrooms in the heated oil and simmer until the liquid evaporates. You can also add other ingredients to this recipe, for example, tomatoes or leeks instead of onions. While the mushrooms and onions are stewing, prepare the egg mixture. Break 4 eggs into one bowl and beat with milk. Add salt and pepper, mix everything thoroughly and pour the milk and egg mixture into the frying pan with the mushrooms. The omelette should be cooked on low heat so that it is evenly baked and does not burn. When the dish is fried, sprinkle it with cheese and cover with a lid. The hot dish can be sprinkled with fresh chopped herbs: dill, parsley, cilantro. The recipe is extremely simple, and the omelette turns out delicious. The dish should be served hot. Enjoy your meal!
Omelette with mushrooms and vegetables
There are never too many vegetables.Sweet leeks blend into this symphony much more harmoniously than regular onions. Try this luxurious delicacy, and you will not regret the time spent. Ingredients:
- Leek - half a stem
- eggs - 4 pieces
- parsley - 5-6 branches
- champignons - 5-6 pieces of medium size
- cheese Russian - 50 grams
- butter - 40 grams
- sweet pepper - pod (whole or half)
Method of preparation:Wash the mushrooms and cut into thin slices, and the leek into half rings. Remove the seeds from the pepper and chop finely. Melt the butter in a preheated frying pan and immediately fry the mushrooms, pepper and onion. Add salt, pepper and fry for 4-5 minutes. Cover the frying pan with a lid, reduce the heat to a minimum and simmer the vegetables and mushrooms, without adding water, for 10 minutes on the lowest heat. If all the liquid from the vegetables and champignons has not completely evaporated during this time, remove the lid and dry the mixture. Then beat the eggs in a bowl with a mixer, but do not beat until foamy, just mix very well until smooth. Add salt on the tip of a knife and pepper to taste. Grate hard cheese onto the surface of the omelette and sprinkle with finely chopped parsley. Immediately smooth the surface a little with a spatula, cover the frying pan with a lid and reduce the heat. The recipe is complete, the last touches remain. The omelette should simmer under the lid until ready, about a quarter of an hour. Enjoy!
Spicy omelette with mushrooms
Just a couple of unusual ingredients can radically update a familiar dish. Gorgonzola and thyme will add a special note to an ordinary breakfast and make your day special. Ingredients:
- 2 eggs
- 120 grams of sliced mushrooms
- half a teaspoon of dry thyme
- 3 tablespoons with Gorgonzola slides
- bulbous bulb
- clove of garlic
- a tablespoon of butter
- salt and sweet pepper to taste
Method of preparation:To make a spicy omelette with mushrooms, start chopping the ingredients: cut the onion into half rings, the mushrooms as thinly as you like, and press the garlic. Fry everything in melted butter until the onion is soft. At the very end of cooking, add the thyme. Add the chopped mushrooms and simmer until the liquid evaporates. When the mixture dries, add the Gorgonzola, stir, and immediately pour in the eggs beaten with milk. Salt and pepper, fry until done. Serve hot - enjoy!
Omelet with estragon oil
Tarragon aromatic oil is simply made forto give a special taste to champignons. Combine this perfect couple and wrap them in a delicate omelette - the recipe for a masterpiece will be successfully brought to life! Ingredients:
- eggs - 4 pieces (if they are small, take 6 pieces)
- champignons small - 20 pieces
- Estragon oil - 2 tablespoons
- onion (finely chopped) - half a spoon
- Butter - 4 tablespoons
- whole kernels of almonds - half cup
- dry white wine - 40 milliliters
- cream 20% fat content - 2 tablespoons
- parsley - 3 branches
Method of preparation:First, you need to make a tarragon mixture for frying. To do this, combine a quarter teaspoon of tarragon oil with 2 tablespoons of softened butter and let the mixture sit for about half an hour. Then melt the aromatic butter in a frying pan and lightly fry finely chopped onion in it. Set the vegetable aside, you will need it later. In a separate frying pan, heat 2 tablespoons of butter and fry whole washed mushrooms in it until they give up moisture. Put the champignons in a separate dish, draining the liquid from the frying pan. Melt another 2 tablespoons of butter and fry the almonds until brown. Put the finished nuts in a separate bowl. After all the filling is prepared, move on directly to the omelette. Beat the eggs with a fork, then pour in the cream and wine, add ground pink or white pepper and salt to your taste. Beat until a stable foam forms. Pour the egg mixture into the heated frying pan with the sautéed onion and start stirring constantly for one minute so that nothing sticks to the bottom of the pan. When the omelette is fried until golden brown on the bottom and has not yet had time to set too much on top, put the fried almonds and half of the tarragon-scented mushrooms on the surface. Bring the dish to readiness, heat it for literally a couple more minutes - and here is the recipe already brought to life. Roll the finished omelette with 2 forks into a roll and put it on a warm plate, garnish with the remaining champignons and parsley. Enjoy!
Omelette with mushrooms and ham
An excellent dish for a men's company - hearty,simple and delicious! Ham can be replaced with any kind of sausage, loin, balyk and other similar products. As you can see, the recipe is very individual. Ingredients:
- 1 medium sized onion
- ham - 100-150 grams
- champignons - 3-4 pieces of medium size
- 5 pieces of eggs
- 100 grams of milk
- dry basil - pinch
- dried paprika
Method of preparation:Peel the onion and chop it as finely as possible. Cut the ham and mushrooms into small cubes of the same size and fry in vegetable oil for about 3-5 minutes. Add eggs, milk, basil, pepper and salt to the bowl one by one. Beat it all with a fork or whisk until foamy and pour the resulting mixture into the frying pan where the ham, mushrooms and onions have already been fried. Sprinkle with chopped herbs, cover with a lid and reduce the heat to low. Fry for 5-10 minutes until the egg mixture sets. Then put the omelette with ham and mushrooms on a plate and call your family before the dish cools down. Enjoy! In fact, such a delicious dish as an omelette with mushrooms is quite universal. It can be supplemented with sausages, spinach, fried minced meat, a large handful of herbs and vegetables. Isn't there a more universal dish than an omelette? This tasty dish will come in handy for breakfast, lunch and dinner. It is appropriate on a festive table and in a warm family circle. Even a child can easily master an omelette, because the recipe is very simple in any of the options for its preparation. So make this wonderful dish!
