Maitake Mushroom and Sausage Cheese Omelette
I wanted to make an easy dish that took advantage of in-season maitake mushrooms, and could be served as part of a meal or with drinks.
I used a 20 cm diameter cast iron frying pan. Please adjust the cooking time depending on the size and type of the frying pan you're using. For 2 to 4 servings. Recipe by caramel-cookie
Maitake Mushroom and Sausage Cheese Omelette
I wanted to make an easy dish that took advantage of in-season maitake mushrooms, and could be served as part of a meal or with drinks.
I used a 20 cm diameter cast iron frying pan. Please adjust the cooking time depending on the size and type of the frying pan you're using. For 2 to 4 servings. Recipe by caramel-cookie
Cooking Instructions
- 1
Shred the maitake mushrooms apart. Slice the sausages on the diagonal.
- 2
Cut the cream cheese into 5 mm dice. Take the root ends off the radish sprouts, and cut into 3 equal lengths.
- 3
Heat some olive oil in a frying pan, add the mushrooms and sausages and stir fry over medium heat. When the mushrooms have wilted season well with salt and pepper, and turn off the heat.
- 4
Beat the eggs and mix with the milk and the stir fried ingredients.
- 5
Wipe out the frying pan with a paper towel. Add more olive oil and pour in the egg mixture. When the perimeter has cooked turn down the heat and put a lid on.
- 6
Cook for 3 to 5 minutes until the surface has just about solidified, then scatter with the cream cheese and radish sprouts. Put the lid back on, heat for 1 to 2 minute, then turn off the heat and leave to rest for 5 minutes.
- 7
Slice into wedges and serve.
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