Oyster Mushroom Omelet
Oyster Mushroom Omelet
I was at a local farm market over the weekend and picked up oyster mushrooms. These were locally grown and very fresh. Oyster mushrooms have a wonderful rich flavor and almost meat-like texture. I decided to use some of them in my breakfast this morning by making an omelet. I had planned on adding cheese to it, but decided the mushrooms were all I needed. I normally just have oat bran for breakfast. This was SO much better.
Oyster Mushroom Omelet
1 T. oil
1 T. butter
1 small onion, sliced
4 oz. oyster mushrooms, washed and chopped
2 eggs
1 T. water
salt, pepper and hot sauce to taste
Heat the oil and butter in skillet and cook onion until golden. Add mushrooms and cook over medium heat until mushrooms are a little golden brown. Don’t rush this part. The mushrooms get better in flavor and texture as they cook. Turn heat down a little if they are getting brown too quickly. Season with salt and pepper. Remove from pan and set aside. Return pan to stove and put heat on medium high. Beat eggs with water, salt, pepper and hot sauce to taste. Pour eggs in to pan. As eggs start to cook use a spatula to lift eggs, while tipping pan to allow uncooked eggs to reach bottom of pan. When eggs are mostly cooked add mushroom mixture to one side of the eggs. Use spatula to fold other half of the eggs over. Cook a few more minutes. Flip onto plate to serve.
Oyster Mushrooms
