Rolled Mushroom Omelette
Sienimunakas Kääryle
6 Eggs
510g (1lb 2oz) Mixed Mushrooms (Chanterelles, Ceps, Portobello, Chestnut, Oyster, etc)
450ml (¾ pint) Milk
110g (4oz) Flour
2-3 Onions
3 tbsp Butter or Oil
Cheese
Basil or Thyme [Optional]
Salt and White Pepper
Cream or Crème Fraiche [Optional]
Pre-heat the oven to 200°C: 400°F: Gas 6.
Sift the flour into a bowl, gradually beat in the milk.
Beat the eggs and whisk in a little at a time, season to taste.
Line a baking tray with lightly oiled greaseproof paper and pour in the mixture
Bake until golden.
Peel and finely chop the onion.
Clean and slice the mushrooms.
Heat the butter (or oil) in a frying pan and saute the onions until transparent.
Add the mushrooms and saute until nearly all of the liquid has evaporated
Mix in the herb and cream if used.
Spread the mixture on to the omelette and roll up, using the greaseproof paper to assist.
Carefully transfer the roll on to an oiled ovenproof baking tray and sprinkle with grated cheese.
Bake until the cheese has melted and is bubbling and golden, or place under a hot grill for a few minutes.
Serve immediately with a seasonal salad.
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