Mushroom And Pate Omelette Recipes

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MUSHROOM OMELET



Mushroom Omelet image

This tasty version of a basic omelet reminds me of my childhood when I'd help my father search for mushrooms in the forest near our home. The caraway seed really enhances the flavor of the mushrooms.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1-2 servings.

Number Of Ingredients 8

1 tablespoon butter
4 medium fresh mushrooms, sliced
1/8 teaspoon caraway seeds
1/8 teaspoon lemon-pepper seasoning
3 eggs
2 tablespoons milk
1/8 teaspoon salt
Dash pepper

Steps:

  • In an 8-in. skillet, heat butter until it sizzles. Saute mushrooms, caraway seeds and lemon-pepper for 3-5 minutes. , In a small bowl, beat the eggs, milk salt and pepper. Pour over mushrooms. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, fold omelet in half.

Nutrition Facts : Calories 181 calories, Fat 14g fat (6g saturated fat), Cholesterol 336mg cholesterol, Sodium 338mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

EXOTIC MUSHROOM AND WALNUT PATE



Exotic Mushroom and Walnut Pate image

I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!

Provided by w

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 16

Number Of Ingredients 12

1 cup walnuts
½ cup minced shallots
½ cup unsalted butter
¼ pound shiitake mushrooms, chopped
¼ pound crimini mushrooms, chopped
¼ pound portobello mushrooms, chopped
1 tablespoon roasted garlic puree
¼ cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
½ teaspoon salt
½ teaspoon white pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
  • In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
  • Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
  • Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

Nutrition Facts : Calories 127.1 calories, Carbohydrate 3.2 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 79.6 mg, Sugar 0.6 g

MUSHROOM PEPPER OMELET



Mushroom Pepper Omelet image

Here's a hearty, home-style omelet for two that's ready in a jiffy and will keep you satisfied all morning long. -Diana Howard, Ava, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup chopped green onions
1/4 cup sliced fresh mushrooms
1/4 cup chopped green pepper
2 tablespoons butter, divided
5 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese

Steps:

  • In a large nonstick skillet, saute the onions, mushrooms and green pepper in 1 tablespoon butter until tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat. , Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side and sprinkle with cheeses; fold other side over filling. Cut in half.

Nutrition Facts : Calories 392 calories, Fat 32g fat (17g saturated fat), Cholesterol 586mg cholesterol, Sodium 1009mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.

SIMPLE MUSHROOM OMELETTE



Simple Mushroom Omelette image

Omelettes are international, here is a lovely recipe from India, with onions, mushrooms and mustard powder. Don't let the mustard powder scare you, its very good in this dish. Hope you will enjoy this simple recipe.

Provided by Baby Kato

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

2 eggs, large
2 tablespoons button mushrooms, chopped
5 onions, sweet, mini, chopped (Pyaj)
1/2 teaspoon salt (or to taste)
1/2 teaspoon white pepper
2 tablespoons butter
1/8 teaspoon mustard powder (ground mustard)

Steps:

  • Beat the eggs thoroughly along with the salt, pepper, mustard powder and the chopped onions.
  • Heat a little of the butter in a pan and add the washed and sliced button mushrooms.
  • Toss in the butter for 2 minutes, remove the mushrooms and keep aside until needed.
  • Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
  • Spread evenly around the pan and sprinkle the mushrooms on top.
  • When one side is cooked slowly fold the omelette into half with a wooden spoon.
  • Remove from the flame and serve hot.

MUSHROOM AND CHEESE OMELET



Mushroom and Cheese Omelet image

Feel free to whisk a tablespoon of minced fresh herbs into the eggs before they go in the pan--parsley, chives, tarragon and chervil are some classic choices (alone or in combination). Another rich, creamy cheese can be used in place of the triple creme.

Provided by Katie Workman

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10

2 to 3 large eggs
Kosher salt and freshly ground pepper to taste
1 tablespoon unsalted butter
3 tablespoons warm Sauteed Mushrooms, recipe follows
2 tablespoons diced triple or double creme cheese, such as St. Andre, Brillat-Savarin or Fromager d'Affinois
Pinch of chopped fresh thyme or other herb, optional
1 tablespoon olive oil
1 pound mushrooms (any assortment), sliced
1/2 teaspoon minced garlic
Kosher salt and freshly ground pepper to taste

Steps:

  • Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
  • Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
  • Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
  • Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.

MUSHROOM OMELETTE



Mushroom Omelette image

The measurements for this recipe are guesstimates as I don't generally *measure* when I'm cooking, so it may be necessary to add more or less for personal preference. I also only used enough dried green pepper for one omelette, as my dad can't eat them!! So if it is desired for both, the amount will have to be increased. (If you can't find dried, chopped regular would also work fine, but might be easier to mix with mushrooms).

Provided by KT_Z4571

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

2 (10 ounce) cans mushrooms, drained
1 small onion, sliced
1 tablespoon olive oil
1 teaspoon butter
1/3 teaspoon garlic powder
1/8 teaspoon black pepper
1/8 teaspoon salt
1/2 teaspoon parsley
1/2 teaspoon dried chives
4 eggs
2 teaspoons butter
1/4 cup cheddar cheese, shredded
1 teaspoon dried green pepper

Steps:

  • Mushrooms:.
  • On med-high heat combine butter and olive oil in frying pan and allow butter to melt.
  • Sauté onions until tender. Add mushrooms, salt, pepper, garlic powder and chives. Saute until heated through and mushrooms have reduced slightly.
  • Set aside in bowl.
  • Omelette:.
  • Break two eggs into a bowl and whisk. If desired, add dried green pepper flakes to the egg mix before cooking.
  • Melt 1 tsp butter in pan. Add beaten eggs and let cook on one side.
  • When eggs have almost completely set up, flip the omelette over to allow for browning on other side.
  • As soon as it is flipped, sprinkle one half of the omelette with half of the cheddar cheese and top with half of the mushroom mixture. Fold omelette in half, covering mushrooms. Slide onto a plate and enjoy.

Nutrition Facts : Calories 393.4, Fat 28.1, SaturatedFat 10.8, Cholesterol 452.9, Sodium 429.3, Carbohydrate 14.3, Fiber 3.5, Sugar 7.2, Protein 25.4

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