Brush the dirt of the mushrooms (don't wash them), then pour wine over them in a bowl. The mushrooms should absorb the wine.
Then caramelize onions in oil in a large pan over the stove.
Add mushrooms, leaving excess wine in the bowl. Heat the mushrooms a bit. As they cook, they should give up some of the liquid into the pan.
Add the rest of the wine, then add some flour to thicken the sauce. When the mixture is suitably cooked/reduced, stop heating.
Then, make the omelet with some eggs and a little milk. Beat just enough to combine yolks and whites, but not enough to put a lot of air into them. Put into a well-buttered skillet. When the bottom has more or less set, put mushroom sauce on one half of the omelet, and fold the other half over. Cook until you are done with it.
Comments 8
And so, what, you guys are the least efficient intra-mural softball team in your league?
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Is that omelet recipe a family secret? If not, may I have it?
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For the sauce:
Brush the dirt of the mushrooms (don't wash them), then pour wine over them in a bowl. The mushrooms should absorb the wine.
Then caramelize onions in oil in a large pan over the stove.
Add mushrooms, leaving excess wine in the bowl. Heat the mushrooms a bit. As they cook, they should give up some of the liquid into the pan.
Add the rest of the wine, then add some flour to thicken the sauce. When the mixture is suitably cooked/reduced, stop heating.
Then, make the omelet with some eggs and a little milk. Beat just enough to combine yolks and whites, but not enough to put a lot of air into them. Put into a well-buttered skillet. When the bottom has more or less set, put mushroom sauce on one half of the omelet, and fold the other half over. Cook until you are done with it.
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This may be all I can hope to achieve in life. :-)
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I second the recipe request.
Also: I miss Brown. I used to hang out at ADPhi a lot, because of the G&S stuff. It's the only undergraddy place I ever really spent any time.
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