I’m at a loss as to why dishes taste better when recipes are followed. I’ve been cooking for a good number of years and I’ve gotten so confident that, I’ll admit, I’ve forgone a recipe or two. I’ve been mostly cooking from memory as of late. Because of this, the quality of the dishes I’ve prepared has gone down. It must have something to do with the small details I’m forgetting – a pinch of this here or a scoop of that there. It may even have something to do with my timing. It’s gotten somewhat unsettling, so I’ve decided to refer to my cookbooks as I’ve done in past years. I’d like to again become what I once was – a whiz in the kitchen. This wonderful omelette recipe by Mary Berry is my first effort at that. It’s an easy recipe and it’s delicious to boot.
I pulled this recipe from Mary Berry’s Complete Cookbook. The book includes over 650 dishes and most of them look divine. I love Mary Berry – I’ve seen so many of her cooking shows and I’m pretty much ready to offer her a free stay as a guest in one of my bedrooms. As long as she wants and as long as she agrees to cook. Her cooking shows are the best and so is her friendly personality.
Mushroom Omelette with Ciabatta Recipe
Laura and I went food shopping this morning to purchase a whole bunch of things, the ingredients for this recipe being some of them. There are only a handful of ingredients, so the process was relatively easy. When we returned home, I immediately entered the kitchen and began preparing the omelette. I first prepped the mushrooms and the eggs and then cooked both. After toasting the bread, I assembled both of our dishes. The entire thing took all of 15 minutes. I say this because I’d like you to read the recipe below and have at it. It’s a fast and easy one that takes minimal effort. As long as you prepare the mushrooms as I describe and have fresh, soft ciabatta on hand, you should be fine.
Ingredients
Serves: 2
4 Eggs
2 Tablespoons Butter, Divided
1/2 Teaspoon Salt, Divided
1/4 Teaspoon Black Pepper, Divided
8 Ounces Shitake or White Button Mushrooms, Sliced
1 Tablespoon Fresh Chives (or Parsley), Minced
1 Loaf Ciabatta Bread, Split & Toasted
Whisk the Eggs
I prepared two sandwiches; one with the parsley mixed in with the eggs and one without. For the latter, I added the parsley to the omelette after it was cooked in the pan. I’m not sure there was much of a difference either way, so it’s up to you.
Whisk the four eggs with the parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium sized bowl. Set aside.
Cook the Mushrooms
This is a critical step. Much of the wonderful flavor this dish offers is derived from the mushrooms, so you’ll want to get them right. Luckily, it’s not very challenging to do so.
Warm a skillet over medium heat. Add one tablespoon butter and then add the sliced mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let the mushrooms heat up for a few minutes. You’ll notice them releasing a lot of water. That’s normal. Keep the mushrooms over the heat until all the liquid evaporates and then continue pan frying them for about two more minutes, stirring occasionally. The goal is to brown them slightly.
Warm a Skillet
I used a 12″ cast iron skillet and it was great. I’ve been using mine for years, so by this point, it’s non-stick. If you’ve got one, perfect. If not, go ahead and use a large non-stick frying pan. Warm the pan over medium heat and when it’s to temperature, add one tablespoon of butter to it. If you need more, use some. Don’t be shy with the butter. That’s the French in me talking.
Cook the Omelette
Add the eggs to the skillet and let cook for a few minutes. Swirl the eggs around so the loose parts get a chance to cook. You’ll notice that you don’t need to flip the omelette at all because it’s not very thick. It cooks right through over time.
Once the eggs are cooked through, add the mushrooms to them, covering half the pan.
Then, fold the eggs over the mushrooms and turn off the heat.
Plate & Serve
As a final step, cut the omelette in half and place each half on a piece of ciabatta bread. Add the tops, serve, and enjoy.
I hope you give this recipe a try. Like I said above, it’s fast and easy – and delicious. If you do try it out, let me know what you think in the comment section below. Thanks!
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