How to Prepare Flavorful Celine Oyster Mushroom Omelette

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, celine oyster mushroom omelette. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

See recipes for Celine Oyster Mushroom Omelette too. Heat olive oil in a pan and add mushrooms. When butter melts, add mushrooms, onion and. Rinse King Oyster mushroom, chop away the bottom part.

Celine Oyster Mushroom Omelette is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Celine Oyster Mushroom Omelette is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have celine oyster mushroom omelette using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Celine Oyster Mushroom Omelette:

1. Get 1 tray oyster mushrooms
2. Make ready 1 medium onion
3. Take 1 clove garlic
4. Take 30 grams butter
5. Make ready 1 teaspoon salt
6. Get 1 tablespoon olive oil
7. Make ready 1 steamed medium sized potato
8. Take 1 cup milk
9. Make ready 1/2 cup cooking cream
10. Prepare 2 tablespoons white flour
11. Make ready 3 eggs
12. Make ready 1 teaspoon baking powder
13. Make ready 1 teaspoon baking soda
14. Get 1 tablespoon apple cider vinegar
15. Get 1 cup shredded mozzarella cheese
16. Make ready 1/2 cup shredded cheddar cheese

Dissolve soda in whipping cream; gradually stir into flour mixture with reserved oyster liquor. Cook over medium heat, stirring constantly, until thickened and. Add the mushroom mixture when the omelette still has some raw egg on top. Only cover half of the omelette with the mushroom mixture; you will be folding the omelette in half.

Instructions to make Celine Oyster Mushroom Omelette:

1. Wash and dice oyster mushroom. Add them in a tray on top of the butter and olive oil on medium heat.
2. When the mushroom has turned light brown, add the diced onion and salt.
3. Add the potato after peeling and dicing into cubes.
4. In a separate bowl, break 3 eggs and whisk. Add the baking soda and baking powder. Add milk, flour and cream. Whisk well. Add on top of the mushroom in the pan.
5. Add on the top of the pan the mozzarella and cheddar cheese. Put into the oven on 170 degrees C for 20 minutes.

Add the mushroom mixture when the omelette still has some raw egg on top. Only cover half of the omelette with the mushroom mixture; you will be folding the omelette in half. Don't worry, the omelette will continue to cook, even after you take it off the frying pan. In a small bowl, beat the eggs, milk salt and pepper. For many years, I have always loved eating fried oyster omelettes, or 'Or Luak/Or Chien.

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