Omelette with mushroom filling

Name: Omelette with mushroom filling
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Oyster mushrooms; 150 g Mushrooms; 50 g Chanterelles; 1/2 Pot of chervil; 1 Tomato; 1 Onion; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml Vegetable stock (from the glass); 1 TABLESPOON dark sauce thickener; 3 Eggs; 2 TABLESPOONS Milk; 1 TEASPOON Oil; 7-10 Tbsp Tomato column

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Oyster mushrooms
150 g Mushrooms
50 g Chanterelles
1/2 Pot of chervil
1 Tomato
1 Onion
1 TABLESPOON Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml Vegetable stock (from the glass)
1 TABLESPOON dark sauce thickener
3 Eggs
2 TABLESPOONS Milk
1 TEASPOON Oil
7-10 Tbsp Tomato column

Directions

1
Clean oyster mushrooms and rub with kitchen paper. Wash and clean the mushrooms and chanterelles and possibly halve them. Wash chervil and chop, except for a few chervil leaves for garnishing. Wash, quarter and seed the tomatoes. Cut the flesh into small cubes.
2
Peel and finely chop the onion. Heat the fat. Sauté onion in it. Add mushrooms. Fry over high heat for about 5 minutes. Season with salt and pepper. Deglaze with stock, bring to the boil and stir in sauce thickener. Stir in chervil and tomatoes. For the omelette, beat the eggs and milk and season with salt. Heat oil in a pan.
3
Deglaze with stock, bring to the boil and stir in sauce thickener. Stir in chervil and tomatoes. For the omelette, beat the eggs and milk and season with salt. Heat oil in a pan. Add the egg milk. Fry for 2-3 minutes on each side. Put mushrooms on the omelette and serve garnished with tomato wedges and chervil leaves