Dowager Lady Buckinghamshire's Mushroom Omelet Recipe from GourmetFoodPlaza.com

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Recipe for Mushroom Omelet.....you'll find more recipes like this in our Recipe pages

Dowager Lady Buckinghamshire's Mushroom Omelet
This recipe dates from 1757 and even then the stress was on undercooking rather than over cooking your omelet. The original author says twice in as many sentences " be sure to fry your omelet. very tender"
Serves 2
4 oz	Mushrooms
-	Lemon Juice, squeezed
1 1/2 oz	Butter
1 tsp	Onion, very finely chopped
-	Salt
1 tsp	Parsley, very finely chopped
5	Eggs

	Method
-	Clean and cut the Mushrooms in 1/4 inch dice, sprinkle them with Lemon Juice
-	Melt 1 oz of the butter in a small saucepan and soften the Onion for several minutes without letting it brown
-	Stir in the Mushrooms and let them stew gently for 5 minutes, covered
-	Season with Salt and stir in the chopped Parsley; keep the mixture hot
-	Break the Eggs into a bowl and season with a little Salt, beat briefly with a fork until well mixed but do not over beat as this will make the omelet. tough
-	heat half the remaining butter in an omelet. pan. At the moment when it starts to brown, pour in half the eggs, let them fry, moving them round briskly with a fork for a minute and lifting the edges to allow the uncooked mixture to run underneath
-	When just set put half the mushrooms across the middle and slide the omelet. onto a heated plate, folding it over to make a half-moon shape as you do so.
-	fry the second omelet. in the same way

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