The Monster's Magic Mushrooms
Tonight, Trollbabe had a hankering for mushroom omelet. I had the goods and the time and got to cooking. I got all culinary with my bad self and wanted to test out the new 14" nonstick skillet against a pound of mushrooms. Victory was delicious. Here's the shopping list and the technique. Oh, and the omelet is along for the ride, (below the cut) fill as you see fit.
MUSHROOMS WITH WHITE WINE
Hardware:
Cutting Board
Colander
Chef's Knife
Measuring Spoons
Large Nonstick Skillet or Griddle (I use a 14" nonstick skillet)
Silicone Spatula
Software:
1 lb. White Button Mushrooms (Cremini's would be extra special, but not necessary.)
2 Tbsp Butter
2 Tbsp Olive Oil
1 large Shallot (just bigger than a golf ball)
2 oz Wine you like (I used the cheap white stuff that comes in the four 5oz bottles)
Kosher Salt
Parsley (I used dried parsley flake - the real stuff is not crucial here.)
Prep:
Allow butter to come to room temperature.
Wash, dry, stem and slice mushrooms into about 1/4" slices
Dice Shallot (Remove top, peel off outer papery skin, slice vertically, set half on board, carefully cut several horizontal and then vertical slices not all the way through to the root, repeat with other half, chop very fine - keep knuckles turned under) - yield about 1/4 Cup
Cook:
Place skillet over medium high heat and add 1 Tsp. Butter.
Wait for Butter to stop foaming - there should be a slightly nutty aroma.
Add 1 Tsp. Oil.
Swirl to coat pan.
Add Mushrooms all at once - spread into even layer.
Add large pinch of salt (about 1/4 tsp.) - scatter evenly over mushrooms.
Cook - turning often as mushrooms steam and release juices - total cook time about 12 minutes. Mushrooms will be light golden brown and well reduced in size.
Clear center of pan.
Add Butter - allow to melt and foam.
Add Oil
Add Shallots.
Add pinch of salt over shallots and saute in clear space for about 2 minutes.
Mix sauteing shallots into mushrooms and cook until shallots are softened maybe 2 minutes.
Add wine and parsley.
Reduce over low heat until pan is almost dry.
BASIC OMELET
Hardware:
10" nonstick omelet pan
wood or silicone spatula
Whisk
medium bowl
measuring spoons
plate
Software:
1 Tbsp butter - softened (you probably have this if you just cranked out the mushrooms)
3 Eggs
3 Tbsp half & half
Salt
Cook:
Break eggs into Bowl - whisk slightly to begin incorporating. (eggs will be lighter in color)
Add half & half - whisk vigorously until well incorporated (about 90 seconds once you have good whisk technique)
Heat pan over medium heat.
Melt butter in pan - allow to foam out and take on nutty aroma.
Add eggs and scramble for fifteen seconds or until substantial curd has formed. Shake pan on burner with left hand while scraping eggs with spatula in right hand (switch if you are lefthanded.)
Run spatula under outside rim of eggs and then DO NOTHING TO THE OMELET for fifteen seconds.
Now that the majority of the omelet is set, use the spatula to lift nearest edge of eggs and gently tilt pan toward you to allow any unset egg to run under the surface.
Repeat in another location until you see very little unset egg.
Add fillings to half of omelet furthest from handle. (Any fillings should be pre-cooked. The omelet is going to spend about another 30 seconds in the pan.)
Cook another 30 seconds.
Run spatula beneath surface of omelet to make sure it is free of the pan.
Reverse your grip on the handle of the pan - so that the heel of your hand is beneath the handle and nearest the pan surface.
Lift pan and shake slightly - omelet should slide readily.
Carefully shake pan over plate until leading edge of omelet rests on plate.
In one motion, slide the omelet from the plate, inverting the pan to fold the top of the omelet over the fillings.
Serve and enjoy.
MUSHROOMS WITH WHITE WINE
Hardware:
Cutting Board
Colander
Chef's Knife
Measuring Spoons
Large Nonstick Skillet or Griddle (I use a 14" nonstick skillet)
Silicone Spatula
Software:
1 lb. White Button Mushrooms (Cremini's would be extra special, but not necessary.)
2 Tbsp Butter
2 Tbsp Olive Oil
1 large Shallot (just bigger than a golf ball)
2 oz Wine you like (I used the cheap white stuff that comes in the four 5oz bottles)
Kosher Salt
Parsley (I used dried parsley flake - the real stuff is not crucial here.)
Prep:
Allow butter to come to room temperature.
Wash, dry, stem and slice mushrooms into about 1/4" slices
Dice Shallot (Remove top, peel off outer papery skin, slice vertically, set half on board, carefully cut several horizontal and then vertical slices not all the way through to the root, repeat with other half, chop very fine - keep knuckles turned under) - yield about 1/4 Cup
Cook:
Place skillet over medium high heat and add 1 Tsp. Butter.
Wait for Butter to stop foaming - there should be a slightly nutty aroma.
Add 1 Tsp. Oil.
Swirl to coat pan.
Add Mushrooms all at once - spread into even layer.
Add large pinch of salt (about 1/4 tsp.) - scatter evenly over mushrooms.
Cook - turning often as mushrooms steam and release juices - total cook time about 12 minutes. Mushrooms will be light golden brown and well reduced in size.
Clear center of pan.
Add Butter - allow to melt and foam.
Add Oil
Add Shallots.
Add pinch of salt over shallots and saute in clear space for about 2 minutes.
Mix sauteing shallots into mushrooms and cook until shallots are softened maybe 2 minutes.
Add wine and parsley.
Reduce over low heat until pan is almost dry.
BASIC OMELET
Hardware:
10" nonstick omelet pan
wood or silicone spatula
Whisk
medium bowl
measuring spoons
plate
Software:
1 Tbsp butter - softened (you probably have this if you just cranked out the mushrooms)
3 Eggs
3 Tbsp half & half
Salt
Cook:
Break eggs into Bowl - whisk slightly to begin incorporating. (eggs will be lighter in color)
Add half & half - whisk vigorously until well incorporated (about 90 seconds once you have good whisk technique)
Heat pan over medium heat.
Melt butter in pan - allow to foam out and take on nutty aroma.
Add eggs and scramble for fifteen seconds or until substantial curd has formed. Shake pan on burner with left hand while scraping eggs with spatula in right hand (switch if you are lefthanded.)
Run spatula under outside rim of eggs and then DO NOTHING TO THE OMELET for fifteen seconds.
Now that the majority of the omelet is set, use the spatula to lift nearest edge of eggs and gently tilt pan toward you to allow any unset egg to run under the surface.
Repeat in another location until you see very little unset egg.
Add fillings to half of omelet furthest from handle. (Any fillings should be pre-cooked. The omelet is going to spend about another 30 seconds in the pan.)
Cook another 30 seconds.
Run spatula beneath surface of omelet to make sure it is free of the pan.
Reverse your grip on the handle of the pan - so that the heel of your hand is beneath the handle and nearest the pan surface.
Lift pan and shake slightly - omelet should slide readily.
Carefully shake pan over plate until leading edge of omelet rests on plate.
In one motion, slide the omelet from the plate, inverting the pan to fold the top of the omelet over the fillings.
Serve and enjoy.