Omelette with oyster mushrooms
1 serving
10 minutes
Omelet with oyster mushrooms is a delicate, aromatic dish that embodies the coziness of Russian cuisine. Oyster mushrooms, with their subtle mushroom flavor, are sautéed in butter, gaining richness and light caramelization. White wine adds sophistication, while cream and soy sauce enrich the texture and depth of flavor. Whipped eggs turn into an airy base that envelops the filling, creating a silky consistency. The uniqueness of the omelet is its serving immediately after cooking while it is at its most tender and retains all aromas. It’s the perfect breakfast or light dinner that will delight any gourmet.
1
Chop the oyster mushrooms finely and sauté in butter, then add wine and evaporate it. Add cream and soy sauce, simmer until thickened for about 5-7 minutes.
- Oyster mushrooms: 100 g
- Butter: 10 g
- Dry white wine: 30 ml
- Heavy (double) cream: 70 ml
- Soy sauce: 10 ml
2
Whisk the eggs with cream until smooth.
- Chicken egg: 2 pieces
- Heavy (double) cream: 70 ml
3
Melt butter and olive oil in a pan and pour in half of the eggs. Fry until the omelet sets.
- Butter: 10 g
4
Use two spatulas to roll the omelet into a tube and move it to the edge of the pan.
5
Pour the remaining eggs into the skillet with the omelet. When the omelet sets, add the mushroom filling and fold. Serve immediately.
- Oyster mushrooms: 100 g
