Wild Morel Mushroom And Cheese Omelet Recipes

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MUSHROOM AND CHEESE OMELET



Mushroom and Cheese Omelet image

Feel free to whisk a tablespoon of minced fresh herbs into the eggs before they go in the pan--parsley, chives, tarragon and chervil are some classic choices (alone or in combination). Another rich, creamy cheese can be used in place of the triple creme.

Provided by Katie Workman

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10

2 to 3 large eggs
Kosher salt and freshly ground pepper to taste
1 tablespoon unsalted butter
3 tablespoons warm Sauteed Mushrooms, recipe follows
2 tablespoons diced triple or double creme cheese, such as St. Andre, Brillat-Savarin or Fromager d'Affinois
Pinch of chopped fresh thyme or other herb, optional
1 tablespoon olive oil
1 pound mushrooms (any assortment), sliced
1/2 teaspoon minced garlic
Kosher salt and freshly ground pepper to taste

Steps:

  • Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
  • Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
  • Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
  • Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.

MUSHROOM N' CHEESE OMELET



Mushroom N' Cheese Omelet image

Make and share this Mushroom N' Cheese Omelet recipe from Food.com.

Provided by FlyYukon

Categories     Breakfast

Time 13m

Yield 1 omelet

Number Of Ingredients 7

1 cup chopped mushroom
1/4-1/2 cup cheese
3 eggs
2 tablespoons milk
1 teaspoon butter or 1 teaspoon margarine
1/4 cup chopped onion
1 tablespoon minced garlic

Steps:

  • mix eggs and milk.
  • cook sliced mushrooms in small pan.
  • add onion and garlic to mushrooms.
  • melt margarine into frying pan or skillet, then pour eggs into it.
  • let cook for a moment.
  • add cheese and cooked mushrooms to one side of egg.
  • when firm on bottom, flip other half of egg over the mushroom filling.
  • cook, then serve.

WILD MORELS SAUTEED WITH CHICKEN BREAST



Wild Morels Sauteed with Chicken Breast image

Provided by Food Network

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 7

1/2 pound morels, well washed and cleaned (see cleaning note)
1 pound chicken breast, skinless and boneless
Salt and pepper
1 tablespoon olive oil plus 1/2 tablespoon
2 tablespoons chopped shallots
1/2 cup white wine
3 tablespoons butter

Steps:

  • To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out.
  • Season chicken with salt and pepper. In a saute pan heat 1 tablespoon olive oil and add chicken breasts. To avoid crowding pan, chicken should be Sauteed in batches. Saute chicken until well browned on both sides and remove. Keep the sauteed chicken warm as you saute the rest. Keep all completed chicken warm as you proceed with morels.
  • To same saute pan, add remaining 1/2 tablespoon of olive oil. Add morels and saute for about 3 minutes. Add shallots and cook for 2 minutes. Add chicken back to pan. Add wine, cover and simmer for 3 minutes, until chicken is cooked through. Swirl in butter and serve.

WILD MUSHROOM AND GRUYèRE CHEESE OMELETS



Wild Mushroom and Gruyère Cheese Omelets image

Categories     Cheese     Egg     Mushroom     Breakfast     Brunch     Sauté     Vegetarian     Quick & Easy     Pan-Fry     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 8

2 tablespoons butter
4 ounces fresh morel or shiitake mushrooms, stemmed, caps sliced
3 shallots, chopped
2 garlic cloves, chopped
6 eggs
1/4 cup chopped fresh parsley
3/4 cup grated Gruyère cheese (about 2 1/2 ounces)
Additional chopped fresh parsley

Steps:

  • Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
  • Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl. Season with salt and pepper. Beat to blend. Heat medium omelet pan or skillet over medium-high heat. Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside. Add half of egg mixture. Stir with flat side of fork until eggs begin to set. Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under. Top with 1/4 cup grated cheese and half of mushroom mixture. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms. Sprinkle omelets with additional chopped fresh parsley.

MUSHROOM SWISS CHEESE OMELET



Mushroom Swiss Cheese Omelet image

Eggs should be as fresh as possible and at room temperature. Salt should be added at the table to avoid toughening the omelet.

Provided by Rita1652

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

4 large eggs, beaten
1/4 cup cream
2 tablespoons butter
1/4 lb mushroom, thinly sliced
1/2 garlic clove, crushed
1 pinch red pepper flakes
1/4 teaspoon fresh thyme leave
1 tablespoon sliced fresh chives
1/3 cup swiss cheese, shredded

Steps:

  • Stir cream into eggs.
  • Sauté mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme.
  • Stir the beaten eggs into the mushrooms over medium-high heat.
  • Heat the remaining butter in pan over medium heat.
  • Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding.
  • Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip.
  • Garnish with additional chives.

MOREL AND SCALLION OMELET



Morel And Scallion Omelet image

Fresh morels are available only in the spring; use dried ones, and you can enjoy their nutty flavor any day of the year. Here, they make a simple scallion omelet something special. By using three parts egg whites to yolks, you cut back on cholesterol and saturated fat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

1/2 ounce dried morel mushrooms
2 teaspoons unsalted butter
4 scallions, thinly sliced on the diagonal
3/4 teaspoon coarse salt
1/2 teaspoon Dijon mustard
2 large eggs
4 large egg whites
Freshly ground pepper

Steps:

  • Cover mushrooms with 1 1/4 cups hot water in a medium bowl. Set a small bowl on top of mushrooms to keep them submerged. Let stand until soft, about 20 minutes. Remove mushrooms with a slotted spoon. Cut large mushrooms lengthwise into 1/4-inch strips; keep small mushrooms whole. Set aside. Strain soaking liquid; set aside.
  • Melt 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add scallions and 1/4 teaspoon salt. Cook, stirring, until scallions are wilted, about 2 minutes. Stir in mustard, mushrooms, and 1/4 cup soaking liquid. Cover; cook, stirring, until mushrooms are tender and liquid has evaporated, about 3 minutes more. Set aside.
  • Whisk eggs, egg whites, remaining salt, and 2 pinches of pepper in a medium bowl. Melt 1/2 teaspoon butter in a small nonstick skillet over medium heat. Add half of the egg mixture. Stir gently with a rubber spatula to create curds. Use spatula to pull cooked egg awayfrom sides, allowing raw egg to flow underneath; cook until almost set, 3 to 4 minutes. Top with half of the mushroom filling. Cook until set, 1 to 2 minutes more. Gently fold one half over the other. Slide omelet onto a plate. Repeat with remaining butter, eggs, and filling. Season with pepper.

Nutrition Facts : Calories 174 g, Cholesterol 222 g, Fat 9 g, Fiber 2 g, Protein 16 g, Sodium 624 g

WILD RICE MUSHROOM OMELET



Wild Rice Mushroom Omelet image

Since wild rice is plentiful here, I love to create recipes starring that crunchy staple. Pork sausage helps spice up the mild rice flavor in this hearty omelet, which is draped with a silky-smooth cheese sauce. You can easily serve it to guests with little last-minute fuss. -Bonnie Bourdeau Akeley, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 7 omelets.

Number Of Ingredients 18

1/2 pound bulk pork sausage
1 medium onion, chopped
1 celery rib, finely chopped
2 tablespoons butter
1 can (4 ounces) mushroom stems and pieces, drained
1-1/2 cups cooked wild rice
1 teaspoon dried parsley flakes
14 eggs
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
CHEESE SAUCE:
2 tablespoons butter
1 teaspoon chicken bouillon granules
2 tablespoons all-purpose flour
1 cup milk
1/4 cup cubed process cheese (Velveeta)
Minced fresh parsley, optional

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the skillet, saute onion and celery in butter until tender. Add mushrooms; heat through. Stir in the sausage, rice and parsley., In a large bowl, whisk eggs, water, salt and pepper. Heat an 8-in. nonstick skillet coated with cooking spray over medium heat. Add 1/2 cup egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When nearly set, spoon 1/2 cup of sausage-rice mixture over one side of eggs; fold in half and press down lightly for about 30 seconds. Remove and keep warm. Repeat to make six more omelets., For cheese sauce, melt butter in a saucepan over medium heat. Stir in bouillon until dissolved. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted. Drizzle over omelets. Sprinkle with parsley if desired.

Nutrition Facts : Calories 365 calories, Fat 25g fat (11g saturated fat), Cholesterol 462mg cholesterol, Sodium 661mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

WILD MUSHROOMS, SHALLOT AND GRUYèRE OMELETS



Wild Mushrooms, Shallot and Gruyère Omelets image

Categories     Cheese     Egg     Mushroom     Breakfast     Brunch     Quick & Easy     Spring     Swiss Cheese     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 Servings; can be doubled or tripled

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
4 ounces fresh wild mushrooms such as shiitake or oyster, trimmed, sliced
2 large shallots, minced
Salt and freshly ground pepper
1 tablespoon minced fresh parsley
6 eggs
4 teaspoons cold water
2/3 cup grated Gruyère cheese (about 2 ounces)
Minced fresh parsley

Steps:

  • Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms and shallots and sauté until mushrooms are tender, about 2 minutes. Season with salt and pepper. Remove from heat and mix in 1 tablespoon minced fresh parsley.
  • Beat 3 eggs and 2 teaspoons water in small bowl. Season with salt and pepper. Heat small omelet pan over medium-high heat. Add 1 1/2 tablespoons butter and heat until foam begins to subside. Add egg mixture. Stir eggs with fork several times, drawing back of fork across bottom of pan. Lift edges of egg and let uncooked egg flow under until top is almost set. Spoon half of cheese, then half of mushroom mixture down center of omelet. Fold omelet over filling in thirds and transfer to plate. Make second omelet with remaining eggs, water, salt and pepper, 1 1/2 tablespoons butter, mushrooms and cheese. Garnish with parsley.

MUSHROOM OVEN OMELET



Mushroom Oven Omelet image

If you're looking for an entree that can be served for breakfast, lunch or dinner, try this recipe from Barbara Nowakowski of North Tonawanda, New York. Her versatile egg bake picks up flavor from cheese, mushrooms and bacon.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/2 pound sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
6 large eggs
1/3 cup whole milk
1/8 teaspoon pepper
1-1/2 cups shredded cheddar cheese, divided
1/2 cup real bacon bits

Steps:

  • In a small skillet, saute mushrooms in butter until tender; drain. In a bowl, combine the flour, eggs, milk and pepper until smooth. Stir in 1 cup cheese, bacon and mushrooms. Pour into a greased 8-in. square baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 375° for 18-20 minutes or until eggs are completely set.

Nutrition Facts : Calories 401 calories, Fat 29g fat (16g saturated fat), Cholesterol 392mg cholesterol, Sodium 868mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

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From picklestravel.com


HOW TO COOK MOREL MUSHROOMS - BETTER HOMES & GARDENS
2020-05-06 Crush crackers in a zip-top bag and dump into a bowl. Crack a couple of eggs in a separate bowl and beat well. Coat cleaned morels in egg, then crackers, and pop them in that butter-coated skillet. Sauté about 5 minutes or until golden brown and crispy for pan-fried morels that will have everyone reaching for more.
From bhg.com


WILD MOREL MUSHROOM AND PASTA RECIPE - GAME & FISH
2016-12-22 4 tablespoons of butter. 1/2 cup of grated Parmesan cheese. 2 tablespoons of freshly chopped parsley. Directions: Add shallots, garlic and morel mushrooms to hot olive oil. Sauté for approximately 10 minutes. Cut the butter into 6 pieces and add each one after the previous one has melted to make a buttery sauce. Add cooked pasta and mix together.
From gameandfishmag.com


CHEESY MUSHROOM AND SPINACH OMELET - THE CHUNKY CHEF
2017-11-12 Instructions. Heat olive oil in large skillet over MED-HIGH heat. Add mushrooms and onion, cooking about 5 minutes, until golden and soft. Season with 1/4 tsp salt and pepper, then stir in baby spinach until wilted. Transfer mushroom mixture to plate and wipe out skillet. Crack eggs into small mixing bowl with 1 Tbsp water and remaining salt ...
From thechunkychef.com


WILD MUSHROOM AND BLUE CHEESE OMELETTE - PORTSIDE CUISINE
2014-06-14 Melt 3 tablespoons of the butter in a heavy large sauté pan over high heat. Add the mushrooms and chopped onion and sauté until golden and until all the moisture from the mushrooms has been cooked off, about 10 minutes. Stir in the sherry and sauté 1 minute longer. Remove from heat and stir in the sour cream and fresh thyme.
From portsidecuisine.com


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