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Omelette aux Champignons Recipe

Omelette aux Champignons

Recipe courtesy Benjamin Chassaing

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

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  • on March 22, 2006

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    I made this for my family after following Tyler's lead and it turned out wonderfully. It's amazing what a difference beating time makes, as every time I beat an egg now I beat it until it's frothy on top. : It comes out perfect every time, even when just scrambling!

    Do yourself a favor and buy a good non-stick saute pan with rounded edges for this one, as there's a lot of eggs in it and a squared off pan will just give you all kinds of trouble.

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  • on March 21, 2006

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    This is a nice breakefest!Very tasty andvery very very very yummy!

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  • on March 11, 2006

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    This Omelette was great. I cut the recipe in half and used the basic recipe, but didn't have mushrooms on hand. So, I substituted sauteed leeks, a couple of strips of crisp bacon and about 1/2 cup of cheese (which I sprinkled on top just to melt before folding the omelette over. It does take longer to cook than I had anticipated, but It was delicious and worth the wait.

    Shows me I can vary this recipe any way depending on which meal I am serving. It can definitely be used - for breakfast, brunch or a light dinner

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  • on February 27, 2005

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    The key ingredient in this recipe is the rich dairy product, creme fresh. When you don't have creme fresh substitute sour cream or half and half. It creates a lighter tasting egg, which mixes perfectly with the sauted mushrooms.
    Cooking the mushrooms on a high temperature is also important to seal the flavor, but don't over cook, otherwise the mushrooms get tough.
    The white pepper corn gives the omelette the right spice. Enjoy.

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  • on January 18, 2005

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    This was my first attempt to making an omelette and I found it simple and delicious. My five year old son also thought it was fabulous.

    Thanks,

    Mary

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  • on July 20, 2004

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    This has to be the best omelette I have done in over 30 yrs in the kitchen... don't over whisk the eggs and use a non-stick skillet of some substance to avoid over cooking the bottom.The texture and taste were beyond expectations.I served it with a small Romaine lettuce salad on the side.
    Portions are ample for 6. (Consider doing it with 2 pans for 6 or halving the recipe for 2-3... this is a "big" omelette..

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