Garlicky Mushroom Masala Omelet Recipes

GARLICKY MUSHROOM MASALA OMELET

Steps:

• Break eggs into a bowl. Add salt and pepper and beat well. Pour into a glass measuring cup.
• Filling:.
• Put 2 T of oil in a medium sized frying pan and set over high heat. When the oil is hot, put in the mustard seeds - as soon as they begin to pop (just a few seconds) put in the garlic.
• Stir once or twice. As soon as garlic starts to brown, put in the mushrooms and stir till mushrooms lose their raw look.
• Turn heat to medium and put in the scallions, green chile, cilantro, ginger. Stir till the green seasonings have wilted - about a minute.
• Put in tomatoes and a little salt and pepper. Stir for 30 seconds (or for fresh tomatoes, till they are no longer watery) and turn off heat.
• Put 1 T of the oil in a 7-inch nonstick frying pan (or just spray it with cooking spray) and set over high heat.
• When hot, pour in half the beaten eggs. Using a wooden spoon or the back of a fork, stir the eggs for the next 3-4 seconds till they look like lumps of soft custard held together in one unbroken layer.
• Quickly spread half the filling along the center of the omelet and fold it over.
• Cook for a few seconds and flip omelet over onto a warm plate. Make the second the same way.
• Serve immediately.

MUSHROOM OMELETTE

Steps:

• slice or quarter mushrooms.
• heat 25g butter add mushrooms and cook until not moisture in pan.
• strain mushrooms returning any juices to pan and saute garlic for 30 seconds.
• then add mushrooms and toss
• season and add parsely.
• keep warm.
• whisk egg lightly and season.
• in 26 cm pan heat all but 1 teaspoon remaining butter moderate heat until foaming.
• tip in egg and tilt so covers pan.
• drag cooked edges to centre with wooden spoon and tilt pan to allow egg to run to edges.
• sppon mushrooms into centre give it 30 seconds.
• push pan away from you causing omlette to start to flip and finish flip with spatula.
• skim browned surface with last teaspoon butter and divide at table.

GARLICKY ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat butter in a large frying pan over medium heat. Add mushrooms, cap-sides down, and cook until softened, about 10 minutes. Transfer to a baking dish and arrange with stalks up.
• Mix garlic, thyme, lemon juice, salt, and pepper together in a small bowl. Pour in remaining butter from the frying pan; mix well and spoon over mushrooms. Sprinkle bread crumbs over top.
• Roast in the preheated oven for 10 to 12 minutes.

MUSHROOM MASALA

Steps:

• Blend tomato, onion, garlic, ginger, and cashews in a food processor until smooth.
• Heat oil in a pan over medium heat. Add cinnamon stick, cardamom pods, and bay leaf; cook until oil is infused, 2 to 3 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Add tomato mixture (masala) and cook down, 1 to 2 minutes. Stir in garam masala, paprika, and salt.
• Mix in mushrooms and cook for 5 to 7 minutes; if mixture gets too thick, add water. Add coconut milk and cook until heated through, 2 to 3 minutes.

GARLICKY MUSHROOM MASALA OMELET

Steps:

• Break eggs into bowl. add 1/4 tsp salt and some freshly ground black pepper and beat well. Pour into glass measuring cup.
• Put 2 TB of the oil in a medium frying pan and set over high heat. When oil is hot, add mustard seeds. As soon as they begin to pop (just takes a few seconds), add garlic. Stir once or twice. As soon as garlic starts to brown, add mushrooms and stir and cook until they lose their raw look.
• Now turn heat to medium and add scallions, green chile, cilantro, and ginger. Stir until green seasonings have wilted, about 1 minute.
• Add tomatoes and a little more salt and pepper. Stir for about 30 seconds, then turn off heat. This is the filling.
• Put 1 TB of oil in a 7-inch nonstick frying pan and set over high heat. When hot, pour in half of beaten eggs. Using a wooden spoon, stir eggs for 3-4 seconds or until they look like lumps of soft custard held together in one unbroken layer.
• Quickly spread half the stuffing along the center of the omelet and fold it over. Cook for a few more seconds and flip omelet over onto warm plate.
• Make the second omelet the same way.