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Mushroom filling for omelettes from "Mint Grandma"

updated

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Ingredients for 1 servings:

  • 50 g margarine
  • 500 g mushrooms, fresh or from the jar
  • ⅛ liter vegetable broth
  • 15 g cornstarch
  • 4 tbsp cream
  • salt and pepper
  • Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Melt the margarine and sauté the mushrooms. Add the vegetable stock and bring to a boil. Mix the cornstarch with the cream and use it to thicken the mushrooms. Season with salt, pepper, and parsley. Spread over the omelets, roll up, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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