63ºF

Mushroom Omelet

Recipes from 12/2/17 by Chef Michelle Bernstein

½ pound mixed mushrooms, stemmed and sliced (we used cremini, shitake, button and enoki)  
2 tablespoons olive oil
1 shallot, minced
1 tablespoon chopped Italian parsley
1 teaspoon chopped tarragon

Cook the mushrooms over medium heat in the oil, stirring occasionally, until cooked through and all moisture evaporates, about 8-10 minutes.  Add the shallot cook another 2 minutes; remove from the heat, add the parsley, tarragon, salt and pepper.

Omelet
4 eggs, whisk until homogenous
2 tablespoons butter
2 tablespoons chives
Kosher salt
freshly ground black pepper
goat’s cheese, optional

In a nonstick pan over medium heat, add the butter; when it foams and melts, add the eggs, stirring them as they go in.  Season with salt and pepper.  When it begins to set, fold over 1/3 of the way, add the mushrooms, fold the rest of the way.
Top with chives and crumbled goat’s cheese.