Mushroom omelettes

Name: Mushroom omelettes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Mushrooms; 1 collar Parsley; 8 Eggs (size M); 7-10 Tbsp Salt; 2 TABLESPOONS Lemon juice; 40 g Cornstarch; 1 Stalk leek (leek); 1 Garlic clove; 1 TABLESPOON Oil; 400 g mixed minced meat; 200 g Whipped cream; 200 ml Vegetable broth (instant); 2 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Mushrooms
1 collar Parsley
8 Eggs (size M)
7-10 Tbsp Salt
2 TABLESPOONS Lemon juice
40 g Cornstarch
1 Stalk leek (leek)
1 Garlic clove
1 TABLESPOON Oil
400 g mixed minced meat
200 g Whipped cream
200 ml Vegetable broth (instant)
2 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
7-10 Tbsp Grease

Directions

1
Clean and clean the mushrooms. Cut 4 mushrooms into fine slices. Wash parsley and shake dry. Pluck off some leaves. Separate the eggs. Beat egg whites, 1/2 teaspoon salt and lemon juice until stiff.
2
Carefully stir in the egg yolks. Sift the starch on top and fold in. Heat 2 small pans (14-16 cm Ø), spread with oil and remove from the heat. Put 1/4 of the dough into 1 pan each and smooth it down.
3
Spread half of the mushroom slices and parsley leaves evenly on top. Cover the foam omelette and let it set at low heat for about 15 minutes. In the meantime cut the remaining mushrooms in half. Clean the leek, cut into rings, wash and drain.
4
Peel and chop the garlic. Heat the oil in a large pan. Fry the chopped garlic in it until crumbly. Add mushrooms and leek and fry well. Fry the garlic briefly. Deglaze with cream and broth. Bring everything to the boil.
5
Stir in the sauce thickener. Season with salt and pepper. Remove omelettes from the pan and keep warm. Process remaining dough in the same way. Pluck the remaining parsley from the stalks and chop finely. Add to the ragout and fold in.
6
Fill omelettes with ragout and serve immediately. Salad tastes good with it.