International Food

    Mushroom Sauce Omelette

    Let the creamy flavour partner with the pleasant egg texture as they team up to excite your senses. The fluffy omelette wraps around a thick, creamy sauce for a complete lunchtime meal. This dish serves 2.

    2 QL Eggs
    1 tablespoon of water
    ¼ teaspoon sea salt
    ¼ teaspoon of black pepper
    1 tablespoon salted butter
    Fresh parsley for garnishing

    Mushroom sauce
    1 tablespoon of salted butter
    1 cup of thinly sliced straw mushroom
    1 tablespoon of all-purpose flour
    ½ cup of fresh milk
    1 teaspoon of chopped parsley
    ¼ teaspoon sea salt
    ¼ teaspoon black pepper

    Mushroom Sauce
    1. Melt butter in a pan using low heat.
    2. Add in the mushrooms, and cook until soft and done.
    3. Stir in the flour and gradually add milk. Stir constantly until the sauce thickens and boils.
    4. Add parsley and season to taste with salt and pepper.

      To finish
    1. Break the eggs and separate the yolks and whites. Beat the egg yolks with water and season with salt and pepper.
    2. Melt the butter in a pan with low heat. Pour the egg mixture in and cook until done when hot. Bake the mixture in an oven under the upper grill until the surface turns brown before removing.
    3. Spoon the mushroom sauce on top of the omelette and fold the omelette in half. Garnish with fresh parsley for serving.