It was a fortunate journey, for we were expecting very special guests and it gave me the opportunity to offer them some delightful food and a chance to enjoy some of the season's nicest flavors. If you cannot find a dried mushroom blend that suits your tastes, feel free to choose a fresh mushroom variety and sauté them in a bit of butter and omit the chicken broth from the recipe. Again, you can choose to vary the cheese. I'd recommend a stronger cheese for wild mushrooms and something milder for choices that run on the milder side. If you'd like, you can pair this recipe with a crisp green salad and a chilled white wine for a quick and elegant dinner as well.
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!
- 2 c. chicken broth
- 1 c. assorted dried wild mushrooms
- 3 slices of bacon, cooked and crumbled
- 8 eggs, divided
- 1/2 c. skim milk, divided
- 4 oz. high quality shredded parmesan cheese
- 2 T. sliced green onions
Heat the chicken broth until boiling. Add the mushrooms and steep until soft. Drain and squeeze dry. If needed, chop into bite-sized pieces. Add the bacon and mix. Set aside.
Heat a 10-inch omelet pan over medium heat. Whisk 2 eggs and 1/8 c. milk in a small bowl. Lightly spray the pan with cooking spray and pour the egg mixture into the pan. Cook for 2 minutes or until small bubbles begin to form in the egg mixture.
Place one quarter of the mushroom mixture into the center of one half of the egg mixture. Sprinkle with 1 oz. cheese and 1 1/2 tsp. green onions. Using a spatula, fold one half of the egg mixture over the filling and transfer to a serving plate. Repeat the procedure to make the other three servings.
- Yields: 4 servings
- Preparation Time: 20 minutes