Mushroom Omelet Sandwiches Recipes

MAKE-AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES

Steps:

• Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
• Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
• Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
• Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
• Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
• To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.

MUSHROOM OMELET

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.

MUSHROOM AND CHEESE OMELET

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.

SIMPLE MUSHROOM OMELETTE

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.

CREAMY, MELTY MUSHROOM SANDWICHES

Steps:

• Heat the oil in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have given up all their liquid and are beginning to brown. Add the onions, shallots and fennel. Cook, stirring, until all the vegetables are softened, about 5 minutes more.
• Add the wine and cook, scraping the bottom of the pan to dislodge any browned bits. Let simmer until the liquid is reduced by half.
• Stir in the cream. Slowly stir in the cheese, stirring until melted. Cook until bubbling and smooth, about 5 minutes. If too thick, add a little more cream or some milk.
• While the sauce is cooking, toast the bread. Place 2 slices of toast on each of 2 plates and spoon the mushroom mixture over top. Garnish with the fresh herbs.