Omelette with mixed mushrooms

Name: Omelette with mixed mushrooms
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 medium-sized carrot; 1 Stalk leek (leek); 750 g mixed mushrooms (e.g. chanterelles, herb sideburns, oyster mushrooms, mushrooms); 1/2 bunch Parsley; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Fresh cream; 1/2-1 TEASPOON Vegetable broth; 1/8 l Milk; 2 TEASPOONS Cornstarch; 8 Eggs; 4 TSP butter/margarine

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 medium-sized carrot
1 Stalk leek (leek)
750 g mixed mushrooms (e.g. chanterelles, herb sideburns, oyster mushrooms, mushrooms)
1/2 bunch Parsley
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Fresh cream
1/2-1 TEASPOON Vegetable broth
1/8 l Milk
2 TEASPOONS Cornstarch
8 Eggs
4 TSP butter/margarine

Directions

1
Peel or clean, wash and chop the vegetables. Clean the mushrooms, rinse if necessary, drain well and chop smaller. Wash and chop parsley
2
Sauté the mushrooms in portions in hot oil. Take them out. Briefly sauté the vegetables in the frying fat. Add mushrooms again. Season with salt and pepper. Stir in 3/8 l water, crème fraîche and stock and bring to the boil. Stir 5 tbsp. milk and starch until smooth, stir in and simmer for about 5 minutes. Add parsley and season to taste
3
Meanwhile whisk eggs, remaining milk, salt and pepper. Heat 1 teaspoon of fat in a coated pan (approx. 16 cm Ø). Cover 1/4 of the egg mixture and let it set for about 5 minutes at medium heat. Keep warm. Prepare 3 more omelettes in the same way. Serve with the mushrooms
4
Drink: cold beer