3 whole eggs
1 tbsp heavy cream
½ oz regular mushrooms
½ oz shitake mushrooms
2 medium fresh morels or 1 dried morel, soaked
½ oz butter
dash olive oil
salt, white pepper, parsley, and rubbed thyme to taste
Melt mutter and oil in hot non stick pan. Sautee mushrooms for 1 min. Whisk egg with cream with hand whisk; add to pan. Season with salt, white pepper and thyme. Proceed to make omelet until fluffy. Do not brown. Fold and serve.
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