scrambled eggs with mushrooms We are glad to present to you the ideal merger of Russiantraditions and the original French dish - an omelette with mushrooms. The national Russian cuisine is rich in dishes from mushrooms, which were considered to be excellent dishes. Mushrooms as it is impossible by the way come to a tender omelet. A delicious and very simple dish "in a hurry" will be able to cook even a novice and inexperienced mistress. The most common option is an omelette with cheese and mushrooms. A delicious dish is the real "wand-rod" for the owners, who want to surprise their family with a fragrant and hearty breakfast or 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 prepare an omelet with mushrooms in a particularly flavorful and piquant manner. Undoubtedly, forest mushrooms reveal their aroma and taste in this dish much more fully, however it is not easy to get them. Use a little trick: cut the champignons into slices and dry them. Before cooking, soak them in warm water for 2 hours. The aroma of champignons will become much brighter and stronger. Let's remind you and a little nuance of cooking egg dishes: the shell must be washed before you take them in hand. And it will not be superfluous to break the eggs first into a cup, and only then add them to a common bowl - so you will not spoil the dish by accidentally adding a stale egg to it.

Omelette with mushrooms

Dense, elastic, fragrant omelette will please youeasy cooking and excellent taste. The famous chefs do not recommend adding flour to the dish, it allegedly spoils the taste. But this omelette has its own connoisseurs. In addition, this recipe allows you to prepare a lavish dish that does not fall off 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

Cooking method: Before you start to beat the omelet, you should properly prepare all the ingredients. The bulb needs to be cleaned and finely cut into cubes. Mushrooms are carefully washed and cut into thin plates or straws. If they are dry, soak in advance. The water in which the mushrooms were infused can be added to the omelet, replacing it with an equivalent portion of the milk. Next, take a frying pan with thick walls and warm up a small amount of any vegetable oil. Put the chopped onions and mushrooms in the heated oil and simmer until the liquid evaporates. In this recipe, you can add other ingredients, for example, tomatoes or leeks instead of bulb. While mushrooms and onions are extinguished, prepare the egg mixture. Beat 4 eggs in one bowl and whisk with milk. Add salt and pepper, mix everything thoroughly and pour the milk-egg mixture into the frying pan to the mushrooms. Prepare the omelette on low heat, so that it is evenly baked and not burned. When the dish is fried, sprinkle it with cheese and cover. Hot food can be sprinkled with fresh chopped greens: dill, parsley, cilantro. The recipe is very simple, and the omelet is delicious. Serve the dish should be in hot form. Enjoy your meal! omelette with mushrooms recipe

Omelette with mushrooms and vegetables

Vegetables do not happen much. The sweet leek pours into this symphony much more harmoniously than the usual onions. Try this delicious food, 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)

Cooking method: Mushrooms are washed and cut into thin plates, and leeks - half rings. Pepper the seeds and finely chop. On the heated frying pan melt the butter and immediately fry on it mushrooms, pepper and onions. Salt, pepper and fry for 4-5 minutes. Cover the frying pan with a lid, minimize the heat and stew vegetables and mushrooms without adding water, for 10 minutes at the lowest heat. If all the liquid from vegetables and champignons during this time has not evaporated completely, remove the lid and dry the mixture. Then, in a bowl with a mixer, whisk the eggs, but not to the foam, but simply mix them very well to a homogeneous mass. Add salt on the tip of the knife and pepper to taste. Rub on the surface of the omelette hard cheese and sprinkle with finely chopped parsley. Immediately slightly level the surface with a spatula, cover the frying pan with a lid and lower the heat. The recipe is finished, the finishing touches remain. The omelet must be poured under the lid until ready, about a quarter of an hour. Bon Appetit!

Spicy omelette with mushrooms

Just a couple of unusual components can dramatically update the usual dish. Gorgonzola and thyme will bring a special note in a typical 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

Cooking method: To make a spicy omelette with mushrooms, start grinding the ingredients: cut the onions into half rings, mushrooms - arbitrarily thinly, and pass the garlic through the press. Fry everything on the melted butter until the onion is soft. At the very end of the cooking, pour the thyme. Add the chopped mushrooms and simmer until the liquid evaporates. When the mixture dries, add Gorgonzola, mix and immediately pour eggs, whipped with milk. Salt and pepper, fry until done. Serve the food hot - a pleasant appetite for you!

Omelet with estragon oil

A fragrant tarragon oil is simply created forgiving a special taste to champignons. Join this perfect couple and wrap them with a delicate omelette - the recipe for the masterpiece will be successfully implemented! 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

Cooking method: The first thing to do is to make an estragon mixture for roasting. To do this, combine a quarter teaspoon of estragon oil with 2 tablespoons of softened cream and soak for about half an hour. Then melt the fragrant oil in a frying pan and lightly fry in it a finely chopped onion. Put off the vegetable, it will be needed later. In a separate frying pan, heat 2 tablespoons of butter and fry whole mushrooms on it until they give up moisture. Put the champignons in a separate bowl, draining the liquid from the frying pan. Melt another 2 tablespoons of butter and fry the almonds until brown. Put the nuts in a separate bowl. After all the filling preparations, go directly to the omelette. Whisk the eggs with a fork, then pour in the cream and wine, pour the powdered pink or white pepper, salt. Beat until a firm foam forms. On a heated frying pan with browned onion pour the egg mass and begin to stir constantly for one minute, so that nothing sticks to the bottom of the pan. When the omelet is roasted to a golden color from below, and from the top yet does not have time to grab strongly, place on the surface fried almonds and half of the mushrooms with the smell of tarragon. Bring the dish until ready, warm it up literally a couple of minutes - and now the recipe is already implemented. Fold the prepared omelet with 2 forks in a roll and place on a warm plate, decorate the remaining mushrooms and parsley. Bon Appetit! how to cook an omelette with mushrooms

Omelette with mushrooms and ham

An excellent dish for the men's company - a satisfying,simple and tasty! Ham can be replaced with any type of sausage, chicken, 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

Cooking method: Peel onion and chop as little as possible. Ham and mushrooms finely cut into cubes of the same size and fry in vegetable oil for about 3-5 minutes. In a bowl alternately add: eggs, milk, basil, pepper and salt. Whisk it all with a fork or a whisk to the foam and pour the resulting mixture into the pan, where the ham, mushrooms and onions are already fried. Sprinkle with chopped herbs, cover and reduce to a minimum the fire. Fry for 5-10 minutes until the egg mass grasps. Then put the omelette and ham and mushrooms on a plate and call the household until the dish is cold. Bon Appetit! Strictly speaking, such a delicious dish as an omelette with mushrooms is quite universal. It can be complemented with sausages, spinach, fried minced meat, a large handful of greens and vegetables. Is not there a more universal dish than an omelette? A delicious dish will come in handy for breakfast, lunch and dinner. It is appropriate on a festive table and in a warm family circle. Omelette is easy to master even a child, because the recipe is very simple in any of the options for its preparation. So make this wonderful dish!