Wild Mushrooms Shallot And Gruyère Omelets Recipes

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WILD MUSHROOMS, SHALLOT AND GRUYèRE OMELETS



Wild Mushrooms, Shallot and Gruyère Omelets image

Make and share this Wild Mushrooms, Shallot and Gruyère Omelets recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Breakfast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

4 tablespoons butter
4 ounces fresh wild mushrooms such as shiitake mushrooms or 4 ounces oysters, trimmed, sliced
2 large shallots, minced
salt & freshly ground black pepper
1 tablespoon minced fresh parsley
6 eggs
4 teaspoons cold water
2/3 cup grated gruyere 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.

Nutrition Facts : Calories 601.2, Fat 49.3, SaturatedFat 26.1, Cholesterol 658.7, Sodium 545.7, Carbohydrate 8.6, Fiber 1.5, Sugar 2.1, Protein 31.6

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.

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 AND GRUYERE CHEESE OMELET



Mushroom and Gruyere Cheese Omelet image

This is a filling for a 4-egg omelet or two 2-egg omelets for when you're having breakfast, brunch or dinner with somebody special. The combination of wine, cream & the delicate taste of Gruyere cheese makes it rich and delicious. The recipe can be doubled.

Provided by echo echo

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

2 tablespoons butter
4 shallots or 4 green onions, chopped
1 -1 1/2 cup sliced mushrooms (fresh or canned)
1/2 lemon, juice of
1/4 cup white wine
1/4 cup heavy cream (whipping) or 1/4 cup half-and-half
1/2 cup grated gruyere cheese
cayenne
1 teaspoon cornstarch, dissolved in
1 tablespoon cold water

Steps:

  • Melt butter over medium heat.
  • Sauté chopped the shallots or green onions.
  • Stir in the mushrooms and lemon juice.
  • Add the wine and cream.
  • Stir in the cheese and let it melt.
  • Season with cayenne.
  • Add the cornstarch in water and stir to thicken, heating through.

Nutrition Facts : Calories 384.9, Fat 31.4, SaturatedFat 19.3, Cholesterol 101, Sodium 192.2, Carbohydrate 11.8, Fiber 0.4, Sugar 1.3, Protein 10.9

SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC



Sauteed Wild Mushrooms With Shallots and Garlic image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound fresh wild mushrooms, like chanterelles, morels, porcini or any cultivated mushrooms of your choice
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons fine bread crumbs
1 tablespoon finely chopped shallots
1 teaspoon finely chopped garlic
2 tablespoons finely chopped parsley

Steps:

  • Trim the mushrooms, wash them in cold water and drain well.
  • If the mushrooms are large, slice them or cut them in halves or quarters.
  • Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
  • Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams

WILD MUSHROOM AND LEEK GALETTES



Wild Mushroom and Leek Galettes image

Categories     Mushroom     Appetizer     Bake     Vegetarian     Fall     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1 3/4-ounce package dried chanterelle mushrooms
4 tablespoons (1/2 stick) butter
1/2 cup minced leek (white and pale green parts only)
1 large shallot, chopped
6 ounces portobello mushrooms, stems and gills removed, caps finely chopped
1/2 cup dry white wine
6 tablespoons fresh soft goat cheese (such as Montrachet)
3 tablespoons minced fresh parsley
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Steps:

  • Place dried chanterelles in small bowl. Pour enough hot water over to cover chanterelles; let stand until softened, about 30 minutes. Drain. Finely chop.
  • Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add leek and shallot; sauté 2 minutes. Add 2 tablespoons butter, then portobellos and chanterelles; sauté until tender, about 5 minutes. Add wine; simmer until liquid is reduced by half, about 2 minutes. Add 2 tablespoons goat cheese; stir until slightly thickened, about 1 minute. Season with salt and pepper. Stir in 2 tablespoons parsley. Remove from heat.
  • Position rack in center of oven; preheat to 375°F. Line baking sheet with parchment paper. Roll out puff pastry sheet on floured surface to 12x12-inch square. Using 4-inch-diameter biscuit cutter or bowl as guide, cut out 4 pastry rounds. Using small cookie cutters, such as those with leaf shape, cut out decorative designs from remaining pastry, if desired. Place rounds on baking sheet, spacing apart. Spread 1 tablespoon goat cheese atop each. Spread mushroom mixture evenly atop each to within 1/2 inch of edge, dividing equally. Turn pastry edges upward slightly to hold topping in place. Place decorative pastry cutouts on baking sheet around galettes.
  • Bake until pastry is puffed and golden, about 15 minutes for decorative cutouts and 30 minutes for galettes.
  • Sprinkle galettes with 1 tablespoon parsley. Top with cutouts, if desired.

WINTER OMELET WITH ZUCCHINI, MUSHROOMS, AND GRUYERE



Winter Omelet With Zucchini, Mushrooms, and Gruyere image

Make and share this Winter Omelet With Zucchini, Mushrooms, and Gruyere recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons unsalted butter
1 shallot, minced
1 tablespoon olive oil
1/2 lb fresh mushrooms, brushed clean and thinly sliced
2 zucchini, trimmed and julienned
2 tablespoons finely chopped fresh parsley
salt
ground pepper
12 -18 eggs (2-3 per person)
salt
ground pepper
6 tablespoons plain soda water
6 tablespoons unsalted butter
6 tablespoons finely shredded gruyere cheese

Steps:

  • Filling-in a frying pan over medium heat, melt the butter.
  • Add the shallot and saute until softened, about 2 minutes.
  • Increase the heat to med-high and add the oil.
  • Add the mushrooms and saute until slightly softened, about 3 minutes longer.
  • Add the parsley, salt, and pepper.
  • Remove from the heat and cover to keep warm.
  • To prepare each omelet, in a bowl, whisk together 2 or 3 eggs, salt, pepper, and 1 tablespoon soda water until smooth.
  • Melt 1 tablespoon of the butter in an 8-inch omelet pan or frying pan, preferably nonstick, over medium heat.
  • When it begins to sizzle, pour in the egg mixture and stir it in the center with a wooden spatula.
  • With the spatula, lift the edges of the egg mixture so the uncooked portion runs to the edge of the pan.
  • Vigorously slide the pan back and forth over the heat until the eggs begin to slip freely in the pan.
  • When the eggs are lightly cooked but still cream in the center, spoon 1/6 of the filling over the omelet.
  • Sprinkle 1 tablespoon of the Gruyere cheese over the filling.
  • Shake the pan; if the omelet does not slip easily, carefully loosen the edges with the spatula.
  • Slide the omelet onto a plate and, when halfway out, quickly flip the pan over to fold the omelet in half.
  • Serve immediately.
  • Repeat with the remaining eggs and filling until all the omelets have been made.

Nutrition Facts : Calories 348.3, Fat 29.6, SaturatedFat 14.5, Cholesterol 420, Sodium 177.6, Carbohydrate 4.7, Fiber 1.1, Sugar 2.8, Protein 16.8

MIXED WILD MUSHROOM SAUTé ON TOAST POINTS WITH GRUYèRE



Mixed Wild Mushroom Sauté on Toast Points with Gruyère image

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
2 tablespoons unsalted butter, cut into pieces
4 garlic cloves, finely chopped
2 shallots, thinly sliced
1 1/2 pounds assorted mushrooms, such as cremini (baby portobello), portobello, shiitake, or fresh porcini, thinly sliced
2 tablespoons chopped fresh thyme plus a few sprigs for garnish
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup dry sherry or dry white wine
1 cup beef stock or broth
1/2 cup cream or half-and-half
8 slices wheat, whole-grain, or white sliced bread, toasted
2 cups shredded Gruyère cheese (1/2-pound brick)

Steps:

  • Heat a large nonstick skillet over medium to medium-high heat. Add the EVOO and butter. When the butter melts, add the garlic and shallots and swish around for 30 seconds, then add the mushrooms and combine. Sprinkle the chopped thyme over the mushrooms. Cook the mushrooms, stirring frequently, until they brown. Add salt and pepper to taste. (Do not season mushrooms before they brown. Salt draws out liquid and will make the mushrooms wet and as a result, they will actually take longer to brown.) Sprinkle the flour over the mushrooms and cook for 1 to 2 minutes more, stirring to evenly distribute. Whisk the sherry into the pan first and cook it off for a minute, then whisk in the stock. Thicken the stock for a minute, then add the cream and simmer over low heat for 5 minutes.
  • Cut the toasted bread from corner to corner. Arrange 4 triangles of toast on each dinner plate. Pour one quarter of the mushrooms across each portion and top with lots of Gruyère and with thyme sprigs. Serve with a tossed green salad or baby spinach salad.
  • You can make this dish (and variations, #273 or #274) vegetarian by substituting vegetable broth for the stock.

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