Name: Mushroom Omelet
Cuisine: American
Ingredients: 1 cupful of large button mushrooms; 1 stewpan an ounce of butter and let it melt; 1 teaspoonful of salt; 1 teaspoonful of pepper and half a cupful of cream or milk; 1 teaspoonful of flour; 1 little milk or water to thicken; 10 minutes; 1 plain omelet the usual way

Original Recipe

Clean a cupful of large button mushrooms, canned ones may be used; cut them into bits. Put into a stewpan an ounce of butter and let it melt; add the mushrooms, a teaspoonful of salt, half a teaspoonful of pepper and half a cupful of cream or milk. Stir in a teaspoonful of flour, dissolved in a little milk or water to thicken, if needed. Boil ten minutes, and set aside until the omelet is ready. Make a plain omelet the usual way, and just before doubling it, turn the mushrooms over the centre and serve hot.

1 cupful of large button mushrooms
1 stewpan an ounce of butter and let it melt
1 teaspoonful of salt
1 teaspoonful of pepper and half a cupful of cream or milk
1 teaspoonful of flour
1 little milk or water to thicken
10 minutes
1 plain omelet the usual way

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Stewpan

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1

Clean a cupful of large button mushrooms, canned ones may be used; cut them into bits.
2

Put into a stewpan an ounce of butter and let it melt; add the mushrooms, a teaspoonful of salt, half a teaspoonful of pepper and half a cupful of cream or milk.
3

Stir in a teaspoonful of flour, dissolved in a little milk or water to thicken, if needed.
4

Boil ten minutes, and set aside until the omelet is ready.
5

Make a plain omelet the usual way, and just before doubling it, turn the mushrooms over the centre and serve hot.

Mushroom Omelet

Original Recipe

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