100 g (4 oz) mushrooms approx.
150 ml (1/4 pt) milk
15 g (1 tbsp) butter
15 g (1 tbsp) flour
15 g (1 tbsp) grated Parmesan cheese
salt and freshly ground
black pepper
4 eggs, separated
150 ml (1/4 pt) milk
15 g (1 tbsp) butter
15 g (1 tbsp) flour
15 g (1 tbsp) grated Parmesan cheese
salt and freshly ground
black pepper
4 eggs, separated
method
1. Peel or wipe the mushrooms and slice. Put them in a small, heavy-bottomed pan with a little of the milk and poach gently until very black and juicy.
2. Remove the mushrooms with a slotted spoon and arrange them in the bottom of a shallow greased heatproof dish about 18 cm (7 in) in diameter.
3. Heat the butter in a pan and when it has melted, add the flour.
4. Stir well and remove from the heat.
5. Add the milk that the mushrooms have been cooked in and stir in enough extra milk to make a thick sauce.
6. Stir in the cheese and season well.
7. Beat the yolks into the cheese sauce.
8. Whisk the whites until they form soft peaks and fold into the sauce.
9. Pour the mixture over the mushrooms and cook under a preheated grill until the omelette is nearly set and golden on top.
2. Remove the mushrooms with a slotted spoon and arrange them in the bottom of a shallow greased heatproof dish about 18 cm (7 in) in diameter.
3. Heat the butter in a pan and when it has melted, add the flour.
4. Stir well and remove from the heat.
5. Add the milk that the mushrooms have been cooked in and stir in enough extra milk to make a thick sauce.
6. Stir in the cheese and season well.
7. Beat the yolks into the cheese sauce.
8. Whisk the whites until they form soft peaks and fold into the sauce.
9. Pour the mixture over the mushrooms and cook under a preheated grill until the omelette is nearly set and golden on top.
serving amount
serves 2
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