Soufflé Omelette with Mushrooms

by Maryam on December 11, 2009

Another egg dish for this week with a different taste. In fact, my recipes pending list contain a lot of egg recipes which are waiting to be tried and tasted. The reason of selecting this one is that me and my sister like to eat mushrooms with everything, and when I say everything I mean it! Salads, soups, main dishes, etc. We reached a point that my sister started to create her own mushroom recipes! Which hopefully will be posted in the blog one day. This is my first time to try mushroom with eggs, although I tried zillion and zillion recipes that contain mushrooms in it’s ingredients, but I never tried to try it with eggs. My last experience with mushrooms was when I ate it with crept and cheese, it was delicious!

As usual, I didn’t plan for the recipe nor the pictures, I just decided to have this meal half an hour before sunset. The whole day was spent on asking myself, should I try it or not? should I try it today or keep it for tomorrow? At the last minute I decided to give it a try! and guess what? When I started to take some pictures for the mushrooms it started to rain, so taking some good shots in the remaining sun light was impossible at that moment. But I think some pictures made it and survived.

The recipe is straight forward, easy to implement and you can get your meal within 15 minutes.

Adapted from 365 main courses, serves one.

Ingredients

2 eggs, separated

1 tablespoon butter

flat leaf parsley or coriander, to granish

For the mushroom sauce

1 tablespoon butter

1 cup mushrooms, thinly sliced

1 tablespoon all purpose flour

1/2 cup milk

1 teaspoon chopped fresh parsley (optional)

salt and ground black pepper

Preparing the mushroom sauce

To make the mushroom sauce, melt the butter in a frying pan and add the sliced mushrooms. Cook gently for 4-5 minutes, stirring occasionally, until tender and golden. Stir in the flour, then gradually add the milk, stirring constantly. Cook until boiling and thickened. Add the parsley, if using, and to taste with salt and pepper. Keep warm.

Soufflé Omelette

Beat the egg yolks with 1 tablespoon water and season with a little salt and pepper. Whisk the egg whites until stiff then fold into the egg yolks using a metal spoon. Preheat the grill. Melt the butter in a large frying pan and pour the egg mixture into the pan. Cook over a gentle heat for 2-4 minutes. Place the frying pan under the grill and cook for a further 3-4 minutes until the top golden brown. Slide the omelette on to a warmed serving plate, pour the mushrooms sauce over the top and fold the omelette in half. Serve, garnished with parsley or coriander leaves.