Mushroom Filling
By Lan LamPublished on January 29, 2013
Time
20 minutes
Yield
Serves 2 (Makes 3/4 cup)
Ingredients
1 teaspoon olive oil 1 shallot, sliced thin4 ounces white or cremini mushrooms, trimmed and chopped⅛ teaspoon table salt 1 teaspoon balsamic vinegar
Instructions
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened and starting to brown, about 2 minutes. Add mushrooms and 1/8 teaspoon salt and season with pepper to taste. Cook until liquid has evaporated and mushrooms begin to brown, 6 to 8 minutes. Transfer mixture to bowl and stir in vinegar.
Time
20 minutesYield
Serves 2 (Makes 3/4 cup)Ingredients
1 teaspoon olive oil
1 shallot, sliced thin
4 ounces white or cremini mushrooms, trimmed and chopped
⅛ teaspoon table salt
1 teaspoon balsamic vinegar
Ingredients
1 teaspoon olive oil
1 shallot, sliced thin
4 ounces white or cremini mushrooms, trimmed and chopped
⅛ teaspoon table salt
1 teaspoon balsamic vinegar
Ingredients
1 teaspoon olive oil
1 shallot, sliced thin
4 ounces white or cremini mushrooms, trimmed and chopped
⅛ teaspoon table salt
1 teaspoon balsamic vinegar
Why This Recipe Works
While developing our recipe for fluffy omelet, we realized that we had to rework traditional omelet fillings. We went with intensely flavored but lightweight ingredients that would not impede the omelet’s rise. A touch of Parmesan brought savory depth and also helped hold the filling in place.
Instructions
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened and starting to brown, about 2 minutes. Add mushrooms and 1/8 teaspoon salt and season with pepper to taste. Cook until liquid has evaporated and mushrooms begin to brown, 6 to 8 minutes. Transfer mixture to bowl and stir in vinegar.
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