Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 lb mushrooms,well-rinsed
2 T butter (or margarine)
2 md (1 c) onions,chopped
3 eggs,beaten
1 T flat-leaf italian parsley
-chopped

1. Bring water 1 ts salt to boil in pan, add mushrooms, cook over
moderate heat for 2 mins. Drain well, cool, cut mushrooms into thin
slices. 2. Heat 1 tb butter or margarine in skillet, add mushrooms,
stir-fry over moderate heat for 2 mins. 3. In separate skillet, heat
1 tb butter or margarine, add onions, stir-fry over moderate heat
until golden, abt 3 mins. Add them to mushrooms. 4. Beat eggs well,
stir in parsley w/remaining 1/2 ts salt, pour eggs over mushrooms
onions. Cover skillet fry over low heat for 3 mins to set eggs
lightly brown bottom of omelet. Do not turn over. Serve warm. Serves
4 as appetizer.

Browse by categories