Here’s a foolproof recipe for a button mushroom omelet—and it’s absolutely delicious!
It uses ingredients that are easy to find year-round (you can use jarred button mushrooms—it will be just as delicious).
For a wonderful family dinner, serve this omelet with pan-fried potatoes and a side salad.
This button mushroom omelet is also great served cold for a picnic.
Updated on 18 March 2024 by
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Omelette aux champignons : Portions
ForIngredients for Omelette aux champignons
- For the omelet
- For the filling
Omelette aux champignons : instructions
- 1Squeeze the half lemon.
- 2Clean the mushrooms: trim off the sandy part of the stem and rinse them quickly without letting them soak; slice them thinly; sprinkle them with lemon juice.
- 3Heat the oil in a skillet and add the mushrooms; let the liquid evaporate and continue cooking until the mushrooms are nicely browned.
- 4Crack the eggs into a bowl, add the cream, salt, and pepper; beat with a fork and stop beating as soon as the eggs become frothy.
- 5Warm the serving dish; rinse and chop the parsley.
- 6Heat the oil in the pan, then pour in the eggs.
- 7As soon as the omelet is cooked to perfection—that is, still tender—spoon 3 tbsp of mushrooms over it; slide it onto the serving plate, folding it as you go.
- 8Arrange the remaining mushrooms around it and sprinkle with chopped parsley.
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