Thursday, May 16, 2013

Oyster Mushrooms Omelet

Meaty oyster mushrooms omelet - how about this double protein boost to begin your day with?

Blog's Category: Perfect Breakfast

Oyster Mushrooms Omelet




Intro

Rumor has it that there is a man here, on a local market, selling great oyster and shitake mushrooms he grows himself. I had to check it out because I NEVER TRIED fresh oyster mushrooms. I'm a big fan of marinated oyster mushrooms sold by all Russian stores around Cleveland area but fresh ones - wow...

Moved by curiosity, I visited the market and got a whole lot of white and blue oyster mushrooms. Inspired by my co-worker's staple, oyster mushroom olemet, I thought that omelet would be the perfect application to get to know each other (well.. I mean me getting know the mushroom ::). For experimentation sake, I have made white and blue oyster mushroom omelets separately to figure out taste nuances of each one to set once and forever my oyster mushroom preferences - blue or white.
Well, I didn't notice any significant differences in taste so my stubbornness, most likely, will force me to make another experiment by cooking some "pure mushroom" recipe to settle the issue of white versus blue. But let's not deviate from this post's subject - oyster mushroom omelet. Here it is.


What is it?

It's wholesome oyster mushrooms, coarsely chopped and fried with onion, some garlic and eggs. Simple and rustic.
 

Taste Description

Warm and homey taste of mushrooms, supported by flavorful fried onion and garlic, happily married with eggs. Parsley adds a lot of freshness and brightens up chewy and earthy mushrooms. It's very filling, satisfying and flavorful breakfast.


How to Serve

Serve right off the stove for a late weekend breakfast.

Oyster Mushrooms Omelet 


 
  • bunch of (about 10) oyster mushrooms, chopped
  • 1 onion, sliced
  • 3-4 minced garlic cloves
  • 5-6 eggs
  • 1/2 milk or cold water
  • 4-5 tbs olive oil
  • 1/2 tbs butter
  • salt and pepper to taste
  • fresh parsley, finely chopped

- On a large non-stick skillet, add olive oil and butter. When butter melts, add mushrooms, onion and garlic and cook on a medium heat, stirring, until mushrooms nice and golden. Add half of your planned amount of salt and pepper.

- In a separate bowl, beat the eggs with milk for a minute or two or until whites are not stringy anymore. Add remaining salt and pepper, stir. Add egg mixture to mushrooms, switch heat to a lowest setting, cover and cook until eggs are set, about 5-7 minutes.

- Take off the heat. Serve garnished with parsley. Enjoy!

Some Notes

- If you want more body and chewiness to your omelet then chop oysters in a large pieces. If you want your omelet to have more delicate, but still somewhat chewy texture - slice mushrooms thinly.

- Adding milk or water to the eggs will make your omelet more tender and fluffy.
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IN PICTURES
Fresh from a market, oyster mushrooms looks like made of rubber, resilient and buoyant.

...Blue oyster mushrooms are at the right, white - at the left.

I cut out mushroom "root"..


 

 
Small piece of butter gives a lot of flavor. Feel free to use only butter :)

Unlike many other mushrooms, oyster mushrooms have relatively low moisture content, it won't release a lot of juice juring cooking, therefor will brown up faster.


Don't they have the most beautiful tan?




 
 
 


6 comments:

  1. I am so glad that I selected this recipe from the seemingly endless array of recipes available for oyster mushroom omelets. Simple, elegant, delicious. Thank you

    ReplyDelete
  2. Did not work out. Very disappointed.

    ReplyDelete
    Replies
    1. Sorry to hear it.. If you would give me more details, hopefully, we could figure out to succeed next time :)

      Delete
    2. Sorry to hear it.. If you would give me more details, hopefully, we could figure out to succeed next time :)

      Delete
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