Omelette with mushroom sauce
1 serving
30 minutes
Omelet with mushroom sauce is an exquisite dish of Chinese cuisine that combines the airy tenderness of eggs with a rich, aromatic mushroom sauce. Mushrooms sautéed in butter with herbs and cream give the omelet a deep, rich flavor with light creamy notes. This dish is versatile: it can be served as a hearty breakfast, a light dinner, or even an elegant appetizer. In Chinese gastronomy, omelets symbolize simplicity and balance, and the addition of mushrooms highlights the skill of harmonizing flavors. Served hot, the omelet with mushroom sauce delights with its tender texture and rich aroma, while fresh herbs add freshness and zest. It pairs perfectly with rice or crunchy vegetables, turning every meal into a delight.
1
Preheat the grill pan. In another pan, pour in a tablespoon of vegetable oil and add some butter. Once the butter foams, add the chopped mushrooms. Add salt, pepper, and sauté for 2-3 minutes. Pour in the cream and keep on the heat for a few more minutes.
- Vegetable oil: 2 teaspoons
- Butter: 1 teaspoon
- Fresh mushrooms: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Cream: 4 tablespoons
2
Crack the eggs into a bowl, add herbs, salt, pepper, and lightly beat. Pour a tablespoon of vegetable oil into a hot skillet from the oven, add the remaining butter, and spread it over the surface.
- Chicken egg: 3 pieces
- Chopped parsley: 0.3 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 2 teaspoons
- Butter: 1 teaspoon
3
While the oil is foaming, evenly pour in the eggs. When the mixture starts to thicken, carefully flip the omelet and fry for a few more minutes. Place on a serving plate and drizzle with mushroom sauce.
- Chicken egg: 3 pieces
- Fresh mushrooms: 100 g
- Cream: 4 tablespoons