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Thursday, August 21, 2014,2:22 PM by
V.Chitralekha

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SOUFFLE OMELETTE WITH MUSHROOMS

Serves :
2

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To make the mushroom sauce, melt the butter in a saucepan or frying pan and add the sliced mushrooms.
  • Fry gently for 5 minutes, stirring occasionally, until tender.
  • Stir in the flour, then gradually add the milk, stirring all the time. Cook until boiling and thickened. Add the parsley, if using, and season with salt and pepper. Keep warm.
  • Beat the egg yolks with 2 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 5 minutes.
  • Place the frying pan under the grill and cook for a further 5 minutes until the top is golden brown.
  • Slide the omelette on to a warmed serving plate, pour the mushroom sauce over the top and fold the omelette in half.
  • Serve,  garnished with parsley or coriander leaves.

INGREDIENTS

  • 4 eggs, separated
  • 2 tablespoon butter
  • Flat leaf parsley or coriander leaves, to garnish

For the mushroom sauce

  • 2 tablespoon butter
  • 100 grams button mushrooms, thinly sliced
  • 2 tablespoon plain flour
  • 150 ml milk
  • 2 teaspoon chopped fresh parsley
  • Salt and ground black pepper

4 comments for “Souffle Omelette with Mushrooms”

  • Posted Thursday, February 16, 2023 at 3:45:30 AM

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