- Ann
Creamy Mushroom Omelette
This recipe is An easy to make omlette filled with a saucy creamy mushroom sauce that’s dairy free, a vegan sauce that can be paired up with healthy pastas as well. This sauce is versatile. The sauce can be eaten with some herb rice, Crepes or some steamed veggies.
Lets get started with the recipe:
Ingredients:
For the Sauce:
2 - 3 Garlic Cloves
1 medium size Onion
100 grams mushroom i.e almost 1 cup
2 Tbsp Plain Flour (I used wheat flour for an healthier option) 1.5 Tsp Soy Sauce
1Tsp Spring onion leaf
0.5 Tsp Parsley or coriander
1 Tsp Black pepper Powder 1 Tsp Chilli Flakes
Salt to taste
For the omelette:
4 Eggs ( I have used fresh country eggs)
Salt to taste
1 green chilly finely chopped
0.25 Tsp Red Chilli Flakes
0.25 Tsp Black Pepper Powder
0.25 Tsp Spring onion Leaf
How to make it:
The filling:
Heat 2 Tbsp of olive oil.
Add in in the chopped garlic. Sauté it.
Add in the sliced onion.
Add in the salt and sauté until the onion is translucent.
After the onions are a little mushy add in the mushrooms.
Let the mushrooms cook for 5-7 mins on medium flame until it releases moisture and shrinks in size.
Now add in the flour and stir the contents of the pan onto it and cover it completely with the flour.
Add a little water and mix it well. Add more water until you get the right consistency which is creamy.
Cook for 1min .
Add in the Soy Sauce and Spring Onions.
Add the pepper and chilli Flakes.
Mix it all really well and the sauce is ready.
Keep aside.
The Omelette:
Mix in the Eggs, Salt, Chilli Flakes, Pepper, spring onion, Green Chillies.
whisk it all really well
Grease the pan with olive oil.
Pour the mixture into the pan.
Cook on low flame.
Do not overcook.
Final Steps:
Put some coriander on top of omelette.
Add in the cooked mushroom sauce. Place it in the center of omelette.
Fold the omelette on both sides.
Transfer into a serving plate.
Pour the rest of the sauce on top.
Garnish with some spring onion leaf and coriander.
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