Omelette with mushrooms. Cooking options and recommendations.

Omelet is the dish that always helps out the housewife when she needs to quickly prepare a hearty breakfast, dinner, or feed her friends who unexpectedly drop by.

Omelette can be prepared either from eggs alone or with the addition of various products. Most often it is made with onions, sausages, tomatoes, and mushrooms. By the way, with mushrooms it turns out incredibly tasty and satisfying.

It’s not difficult to prepare an omelet, the main thing is that you need to follow certain rules.

Scrambled eggs with mushrooms

Scrambled eggs mixed with mushrooms and onions is one of the easiest breakfast recipes that you can prepare at home. Plus, you can eat it with toast, tortilla chips, or even pancakes.

Healthy scrambled eggs with mushrooms, mixed with onions and garnished with parsley. This is the perfect breakfast for protein lovers.

Cuisine – American Cooking time: 10 min. Number of servings: 3 pcs.

Recipe ingredients:

• 2 eggs
• 1 cup chopped canned mushrooms
• 1/2 cup chopped onion
• Salt and black pepper to taste
• Parsley for garnish
• 2 tablespoons olive oil

Cooking instructions:

1. Add oil to a frying pan over medium heat. When hot, add the onion and stir for a few minutes until it turns light brown.
2. Add mushrooms and mix well. Adjust heat to low and cover with a lid. Let it cook for 4 to 5 minutes or until it turns dark brown.
3. While the mushroom is cooking, add the egg, salt and black pepper to a small bowl. Beat the egg.
4. Add the egg to the pan and mix well. Once the egg is cooked, turn off the heat before serving.

Note

• If you don't have olive oil, you can use any vegetable oil you like.
• You can add spinach if you want more vegetables in the egg. However, I recommend adding 3 eggs instead of 2.

Cooking option with tomatoes

• 70 g champignons;
• vegetable oil;
• half a glass of milk;
• 1 large tomato;
• 2 eggs;
• greens, pepper, salt.

Cooking takes 25 minutes.

Calorie content - 140 kcal, of which 6.5 g are proteins, 11 g are fats and 2 g are carbohydrates.

1. Thoroughly clean and rinse the mushrooms. Cut into small pieces.
2. Pour oil into a hot frying pan. When the oil is hot, add the mushrooms and fry for about 2 minutes.
3. Cut the tomato into small pieces and add to the mushrooms when they are fried.
4. Using a mixer, beat the eggs with the addition of milk, pepper and salt. Pour this mixture over mushrooms and tomatoes.
5. Fry for about 5 minutes. Decorate with sprigs of greenery.

Omelette with mushrooms

This is one of my favorite scrambled egg dishes and definitely easy. Use regular porcini mushrooms or brown button mushrooms, or invest in wild mushrooms.

Cuisine – American Cooking time: 10 min. Number of servings: 3 pcs.

Recipe ingredients:

• 1 tablespoon extra virgin olive oil or unsalted butter
• 250 gr. cultivated or wild mushrooms, peeled, trimmed and sliced ​​(2 cups chopped)
• 1 to 2 cloves of garlic (to taste), minced (optional)
• Salt
• freshly ground pepper to taste
• 1 to 2 tablespoons minced garlic (to taste)
• 6 to 8 eggs
• 2 tablespoons low-fat milk

Cooking instructions:

1. Heat oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms and cook, stirring frequently, until they begin to wilt. Add garlic and a pinch of salt. Cook, stirring, for five to eight minutes until the mushrooms are soft. Season to taste with salt and pepper and add garlic.
2. In a medium bowl, beat the eggs. Add salt and pepper to taste and whisk in milk. Add to the pan. Cook, stirring every few seconds, until the eggs are scrambled. Remove from heat and serve.

Omelet with champignons and bacon in a slow cooker

This dish is also prepared in a slow cooker. To prepare it, you need to use medium fat cream.

Ingredients:

• eggs - 4 pcs.;
• fresh champignons - 200 g;
• cream - 100 ml;
• bacon - 50 grams;
• butter;
• salt, pepper, herbs.

Follow these step-by-step instructions on how to cook an omelet with champignons in a slow cooker:

1. Beat cream with eggs , add salt, pepper, stir again.

2. Cut the mushrooms into plates, the bacon into cubes.

3. Place the prepared mushrooms and bacon into the cooking dish , add a little salt, and carefully pour in the mixture of eggs and cream.

4. Cook the omelette for seven minutes , selecting the “Stew” mode. Sprinkle the finished omelette with herbs on top.

Scrambled eggs with onions and mushrooms

This recipe with Boursin® Cheese adds incredible creaminess to the omelet. Great dish for brunch. I prefer a mixture of exotic mushrooms and like to serve it with toast.

Cooking time: 20 min. Number of servings: 2 pcs.

Recipe ingredients:

• 1 ½ tablespoons extra virgin olive oil
• 240 gr. chopped fresh mushrooms
• 1 chopped onion
• 1 clove garlic, minced
• 1 ½ tablespoons Italian seasoning
• 5 eggs
• 2 tablespoons garlic herb paste (such as Boursin®)
• salt and ground black pepper to taste
• ⅓ cup grated mozzarella cheese

Cooking instructions:

Step 1 Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is lightly browned, about 15 minutes. Season with Italian seasoning.

Step 2 In a bowl, beat the eggs with garlic and spread on the herb cheese. The mixture will be a little thick. Season with salt and black pepper.

Step 3 Pour eggs into saucepan over mushroom mixture; cook and stir until eggs are almost set, about 1 minute. Add mozzarella cheese to eggs until melted, about 30 seconds.

Chef's note:

If you use cream cheese instead of boursin, you can add more garlic to make up for the lack of seasoning. I have also used heavy cream as a substitute before with good results.

How to cook with cheese in the oven

• 100 g cheese;
• 3 eggs;
• 30 ml milk;
• 150 g champignons;
• a little vegetable oil;
• green onions;
• salt and pepper.

This dish can be prepared in 45 minutes.

Calorie content is 168 kcal, of which 8.8 g are proteins, 14.1 g are fats, 1.5 g are carbohydrates.

1. Thinly slice the mushrooms. Chop the onion.
2. Beat eggs with milk, add salt. Chop the green onions carefully.
3. Cut the cheese into thin slices.
4. Grease a baking dish with oil and pour the whipped mixture into it. Add fried mushrooms, top with cheese and onions.
5. Bake for a total of a third of an hour (recommended temperature - 180 degrees).

Scrambled eggs with mushrooms

Bacon (just a little), mushrooms and tomatoes make this egg dish delicious for breakfast, lunch or dinner!

Cooking time: 20 min. Number of servings: 4 pcs.

Recipe ingredients:

• Non-stick cooking spray
• ½ cup chopped fresh mushrooms
• ¼ cup thinly sliced ​​green onions
• 1 teaspoon vegetable oil
• 4 eggs, beaten
• ¼ cup skim milk
• ⅛ teaspoon ground black pepper
• ½ cup shredded low-fat cheddar cheese or 1/4 cup crumbled feta or blue cheese
• 1 slice turkey bacon or bacon, crispy and crumbled
• 8 grape or cherry tomatoes, halved

Cooking instructions:

Step 1 Grease a large, unheated, nonstick skillet with nonstick cooking spray. Heat a frying pan over medium heat. Add mushrooms and green onions. Cook and stir 5-7 minutes or until vegetables are soft. Add oil.

Step 2 In a medium bowl, whisk together the egg, milk and pepper. Pour the egg mixture into the pan. Cook without stirring until the mixture begins to set on the bottom and around the edges. Using a large spoon or spatula, lift and fold the partially cooked egg mixture so that the uncooked portion drips underneath.

Step 3 Sprinkle with cheese and bacon. Continue cooking over medium heat for 2 to 3 minutes or until the egg mixture is cooked but still glossy and moist. Remove from heat immediately. (Be careful not to overcook the egg mixture.)

Step 4 To serve, sprinkle with tomatoes.

Scrambled eggs with mushrooms and herbs

Perfect scrambled eggs are an art. This requires low heat, not high heat, to help the food become soft and tender.

Cooking time: 8 min. Number of servings: 2 pcs.

Recipe ingredients:

• 2 tablespoons butter
• 4 ounces mushrooms of any variety, stems removed and sliced
• 2 teaspoons chopped fresh parsley
• 2 teaspoons chopped fresh garlic
• 4 eggs
• salt and freshly ground black pepper

Cooking instructions:

1. Heat a nonstick frying pan over medium-high heat. Add half the butter and cook the mushrooms until they are soft and tender. Add the herbs and season with salt and pepper. Transfer to a small bowl and set mushrooms aside.
2. Wipe out the pan and let it cool. In a small bowl, beat the eggs with a fork. Over low heat, add the eggs and remaining oil to the pan. Stir constantly to ensure the eggs come together evenly. A rubber spatula is perfect for this. Keep the heat low to medium-low, but not higher. At higher temperatures, the curd will harden and dry out. The eggs must be mixed for at least 5 minutes. If they start to set too quickly, remove the pan from the heat for a few seconds and continue stirring. If they take too long to cook, add a little more heat to the pan, but be patient and resist the temptation to cook on too high a heat.
3. Add mushrooms and herbs, season with salt and pepper.
4. Serve with a nice thick slice of toasted country bread.

Salad with omelet and pickled champignons

This salad with scrambled eggs and pickled mushrooms will decorate your holiday table. To prepare it you will need the following products:

• 3 chicken eggs;
• half a glass of milk
• can of canned corn;
• pickled champignons – 200 g;
• three small onions;
• parsley;
• mayonnaise;
• salt pepper.

Salad preparation instructions:

1. Peel the onion, cut into half rings and fry in a well-heated frying pan in a small amount of vegetable oil.

2. When the onion becomes transparent , add pickled mushrooms, cut into two parts.

3. Prepare an omelette from eggs and milk , cool and cut into strips.

4. Combine onions, mushrooms, corn and omelette in a deep bowl , add salt, pepper, chopped herbs and season with mayonnaise.

Scrambled eggs with mushrooms

Cooking time: 20 min. Number of servings: 3 pcs.

Recipe ingredients:

• 6 eggs
• ⅓ cup milk, half and half or light cream
• 1 tablespoon chopped fresh vegetables
• ½ teaspoon dry mustard
• ¼ teaspoon salt
• ¼ teaspoon Worcestershire sauce
• Ground black pepper
• 2 tablespoons butter
• 1 ½ cups chopped fresh mushrooms (4 ounces)
• 1 tablespoon finely chopped onion
• Chopped green onions (optional)

Cooking instructions:

Step 1 In a medium bowl, whisk together eggs, milk, parsley, dried mustard, salt, Worcestershire sauce and pepper. Whisk until well mixed and evenly colored; postpone.

Step 2 In a large skillet, heat the butter over medium heat until melted. Add mushrooms and 1 tablespoon chopped onion; cook for 2 minutes, stirring occasionally. Pour the egg mixture into the pan. Cook over medium heat, without stirring, until the mixture begins to set on the bottom and around the edges.

Step 3 Using a spatula or large spoon, lift and fold the partially cooked egg mixture, allowing the uncooked portion to drip underneath. Continue cooking for 2 to 3 minutes or until the egg mixture is cooked but still glossy and moist. Remove from heat. Serve immediately. Sprinkle with green onions if desired.

Scrambled eggs with mushrooms on toast

Spoon creamy eggs onto whole grain bread and enjoy freshly cooked mushrooms. Divine start to the day!

Cooking time: 8 min. Number of servings: 1 pc.

Recipe ingredients:

• Mushrooms 100 g, button variety, cut in half
• Olive oil 1 teaspoon
• 2 medium sized eggs
• Whole grain bread 1 slice, toast

Cooking instructions:

1. Fry the mushrooms in olive oil until golden brown. Season with salt and pepper. Transfer to a plate and reheat.
2. Whisk eggs and milk in a medium jug. Pour the egg mixture into the same pan and cook, stirring, until cooked to your liking. Top with toast with eggs and mushrooms.

TIP: Try replacing the mushrooms with halved cherry tomatoes to accompany the scrambled eggs.

Scrambled eggs with fried mushrooms

Scrambled eggs with fried mushrooms are the perfect way to start any day! Fried mushrooms for me are like jam or candy for others.

I always stock up on crimini mushrooms, unless I run out of them, of course! But since this rarely happens, I usually make a quick batch of pan-fried mushrooms when I'm hungry and serve them with scrambled eggs and fresh garlic for a nutritious and delicious breakfast!

Cooking time: 8 min. Number of servings: 1 pc.

Recipe ingredients:

• 8 ounces crimini mushrooms, peeled and quartered
• 1 teaspoon olive oil or butter
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• 8 large eggs
• grated parmesan cheese

Cooking instructions:

1. Heat olive oil over high heat. Once hot, add the mushrooms, dried thyme and garlic powder and simmer for 10 minutes until the mushrooms are soft and their flavor deepens, almost to the point of caramelizing to bring out their earthy and decadent flavor. Once fully cooked, remove from the pan and season with salt and pepper.
2. In the same skillet, add a little olive oil or butter if needed and heat over medium heat. In a medium bowl, crack the eggs and whisk them together. Carefully pour the eggs into the hot pan and use a spatula to slowly drag it along the bottom of the pan, allowing the eggs to cook slowly and evenly.
3. Once the eggs are cooked, season them with salt and pepper and divide them evenly among 4 plates. Add an equal amount of mushrooms to all 4 plates and sprinkle with garlic and grated Parmesan cheese. Serve immediately.

Omelette with mushrooms

A delicious mushroom omelette recipe, perfect for mushroom lovers.

Cooking time: 15 min. Number of servings: 1 pc.

Recipe ingredients:

• 4 eggs
• 1 cup mushrooms
• 2 tablespoons oil
• salt
• black pepper

Cooking instructions:

1. Heat the oil in a frying pan.
2. Slice the mushrooms and add them to the pan.
3. Beat eggs, add salt.
4. Add the eggs to the pan and stir together with the mushrooms.

Cooking tricks

1. To get a delicious omelet, you need to thoroughly mix eggs and milk. In addition, some advise using a whisk rather than a mixer for whipping. This will make the resulting dish more tender.
2. To prepare an omelet, it is advisable to choose a frying pan with a thick bottom. This way the omelette will cook evenly and not burn.
3. To make the omelette more satisfying and soft, just add a small amount of butter.
4. It is important to maintain the correct ratio of eggs and liquid. Ideal proportions: one egg to a tablespoon of liquid. You can add not only milk, but also fermented baked milk, kefir, and mineral water (it will make the finished dish more fluffy).
5. A spoonful of sour cream or mayonnaise will add creamy notes to the omelette.
6. At the beginning of cooking, the omelette must be fried over high heat, then reduced and fried over low heat. Cooking must be covered. In addition, it is advisable not to open it during cooking, because the temperature difference will cause the omelette to settle.
7. The following spices are suitable for champignons: basil, fennel, garlic, thyme, pepper. You should not add a lot of spices to the champignons, so as not to obscure their taste.
8. Fresh herbs go well with champignons: dill, leeks, celery, parsley. Only culinary experts advise adding greens to the finished dish. This way it will retain its beneficial properties and add freshness to the dish.
9. To maintain fluffiness, you should not put a large amount of filling and make a layer of the omelette at least 3 cm.
10. It is recommended to prepare the filling separately and use ingredients that do not contain much juice. For example, if you need tomatoes for the filling, then it is better to take meaty ones. It's best to fry ingredients with a high juice content, such as tomatoes, first to evaporate any excess liquid.
11. Fresh champignons should be fried for no more than 10 minutes. The liquid has evaporated and the mushrooms have turned golden, which means they are ready. If the mushrooms are frozen, then they need to be fried immediately, without thawing. This will take on average 10 minutes.
12. Before frying, it is recommended to boil them in water so that they retain their shape later.

The video tells and shows how to cook an omelette with champignons:

How to cook a tender omelette with champignons? The answer is in this article, and also: recipes for omelettes with mushrooms and tomatoes, bacon and other ingredients, calorie content of dishes and cooking time.

Scrambled eggs and mushrooms on toast

There's no better way to start your weekend with a plate of perfectly cooked eggs served on crusty bread with sautéed mushrooms. The trick to this breakfast recipe is to use quality mushrooms and fresh eggs.

Cooking time: 15 min. Number of servings: 1 pc.

Recipe ingredients:

• 8 eggs
• 2 tablespoons milk
• 2 pieces of butter
• 200 g chestnuts, sliced
• 4 slices whole grain bread
• 1 1/2 tablespoons chopped garlic

Cooking instructions:

1. Break eggs (8 eggs) into a bowl, add milk (2 tablespoons milk) and beat until smooth
2. Heat a knob of butter in a saucepan, add the egg mixture and reduce heat.
3. Using a wooden spoon, continue stirring the mixture in the pan until the eggs are slightly undercooked. Remove from heat and leave in the pan.
4. Meanwhile, pour some butter into a separate frying pan. Add the mushrooms (200g chestnuts, sliced) and fry until all the moisture has been released and they are golden brown.
5. Toast the slices (4 slices whole grain bread) in a toaster until golden brown. Place the eggs back on the heat for 1 minute to warm through.
6. Divide the scrambled eggs among plates with a slice of toast. Add mushrooms to each plate and sprinkle with minced garlic before serving.

Scrambled eggs with cream cheese and mushrooms

Start your morning with these delicious creamy eggs. The savory mushrooms complement the aromatic basil – simple and fresh.

Cooking time: 25 min. Number of servings: 4 pcs.

Recipe ingredients:

• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped mushrooms
• 1 tablespoon butter or margarine
• 1 package diced cream cheese
• 1/3 cup fresh chopped basil or 1/2 tablespoon dried basil
• 2 tablespoons chopped onion

Cooking instructions:

1. Whisk together eggs, milk, pepper, salt, onion and, if using dried basil, basil.
2. Melt butter over medium heat in a large skillet. Add the egg mixture and when the bottom begins to set, top with the cream cheese cubes and mushrooms.
3. Using a rubber spatula, scrape the bottom of the pan to create a large curd and continue to cook until the eggs are set. If using fresh basil, add to the egg mixture just before serving.

Squid stuffed with omelette and champignons for the festive table

A good dish for the holiday table is also squid stuffed with omelette and champignons. To prepare them you will need the following products:

• squid – 4 cleaned carcasses;
• mushrooms – 300 g;
• cheese – 150 grams;
• olive oil tablespoon;
• three eggs;
• a bunch of dill;
• salt pepper.

Preparation:

1. Cut the mushrooms into thin slices , chop the greens, grate the cheese on a coarse grater.

2. Place the frying pan over medium heat , add oil, heat well, add chopped champignons and fry until golden brown.

3. Break the eggs into the frying pan with the mushrooms , add salt and pepper, stir with a spatula until the mixture forms a crust on all sides.

4. Add grated cheese and chopped herbs to the pan, stir, and remove from the stove after a couple of minutes.

5. Stuff the squid carcasses with the egg-mushroom mixture and prick with toothpicks so that it does not fall out.

6. Grease the top of the squid with olive oil , place on a baking sheet lined with parchment paper, place in the oven and bake for about 20 minutes at 200 degrees.

7. Cool squid stuffed with mushrooms and omelette at room temperature, cut into thin slices and serve.

Scrambled eggs with mega mushrooms

Look for large portobello mushrooms to make this delicious breakfast.

Cooking time: 10 min. Number of servings: 4 pcs.

Recipe ingredients:

• 2 red peppers, seeded and chopped
• 4 very large mushrooms without stems
• 6 eggs
• 4 tablespoons skim milk
• 2 tsp low-fat pasta
• 12 cherry tomatoes, halved
• 4 wholemeal pittas
• Freshly ground black pepper

Cooking instructions:

1. Preheat the grill. Place the sliced ​​peppers and mushroom caps on the grill grate and grill for 4 to 5 minutes, turning once. Beat eggs and milk. Chop the mushroom stems.
2. Melt the low fat pasta in a non-stick pan and add the eggs and mushroom stems, stirring with a wooden spoon to set the eggs and whisk. Add the roasted peppers and cherry tomatoes and cook for a few more seconds.
3. Meanwhile, heat the pitta in a toaster or grill. Heat 4 serving plates and place a mushroom on each. Separate the scrambled eggs and season with black pepper. Serve with warm pittas.

Video recipe: OMELET WITH CHAMPIGNONS AND CHEESE!!!

We recommend cooking: mushrooms in the microwave

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Subtleties of cooking dishes from eggs and mushrooms

Before preparing scrambled eggs with champignons, you should consider the following nuances:

• fry the mushrooms in butter, it will be tastier;
• It is better to boil fresh wild mushrooms before frying;
• cut them into thin slices - the cooking process will be shortened;
• It’s tastier and more satisfying to make an omelette by adding onions;
• all the liquid should evaporate - scrambled eggs with champignons and tomatoes produce a lot of excess water.