Omelette with Oyster Mushrooms
Description
My husband loves mushroom omelets. However, let's admit it, omelets with button mushrooms get boring pretty quickly. Recently I came across some fresh young oyster mushrooms, and the question of "what to cook with them" didn't trouble me for long—I made this oyster mushroom omelet the very next morning. According to my husband, it turned out really great and unusual. So if you're lucky enough to have plenty of oyster mushrooms, grab this recipe and start experimenting! :)
Instructions
- 1
Step 1
First of all, the oyster mushrooms need to be thoroughly rinsed under running water—after all, they are mushrooms.
- 2
Step 2
Place the oyster mushrooms in a pot, add salt, pour in water, bring to a boil and simmer for 7-8 minutes, constantly skimming off the foam.
- 3
Step 3
Meanwhile, sauté the sliced leek onions in butter for 2 minutes.
- 4
Step 4
Cut the boiled mushrooms into 3-4 pieces and add them to the onion in the frying pan. Mix and fry for another 5 minutes.
- 5
Step 5
In a bowl, beat the eggs with sour cream, lightly salt. Mix until smooth.
- 6
Step 6
Pour the mushroom mixture with the egg mixture. Reduce the heat to low, cover the skillet with a lid, and cook for another 5-6 minutes until the desired consistency is reached. Sprinkle the omelet with chopped parsley when serving on a plate.