Mushroomelettes
Steps
Clean and cut the mushrooms into inch dice , and sprinkle them with lemon juice.
Melt 1 ounce of the butter in a small saucepan and soften the onion for several minutes without letting it brown.
Stir in the mushrooms and let them stew gently for 5 minutes , covered.
Season with salt and stir in the chopped parsley.
Keep the mixture hot.
Break the eggs into a bowl and season with a little salt.
Beat briefly with a fork until well mixed but do not over-beat as this will make the omelet tough.
Heat half of the remaining butter in an omelet pan.
At the moment when it starts to brown , pour in half the eggs , let them fry , moving them around briskly with a fork for a minute and lifting the edges to allow the uncooked mixture to run underneath.
When just set put half the mushrooms across the middle and slide the omelet onto a heated plate , folding it over to make a half-moon shape as you do so.
Fry the second omelet in the same way.
Ingredients
mushroom, lemon juice, unsalted butter, onion, salt, parsley, eggs