Mushroom Omelet
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 40 grams mushrooms
- 6 pieces mushroom slices
- eggs
- butter
Instructions
- Slice the mushrooms raw and sauté them in butter. Add the sautéed diced mushrooms to the eggs for the omelet. Prepare 6 large mushroom slices sautéed in butter separately as garnish. Arrange these mushroom slices over the finished omelet.