The Dowager Lady Buckinghamshire’s mushroom omelet

Name: The Dowager Lady Buckinghamshire’s mushroom omelet
Yield: To Serve Two
Cuisine: United Kingdom
Ingredients: 5 eggs; 1 teaspoon very finely chopped parsley; salt; 1 teaspoon very finely chopped onion; 40 g (1½ oz) butter; squeeze of lemon juice; 100 g (4 oz) mushrooms

Preparation info

To Serve
Two

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This recipe dates from 1757, and even then the stress was on undercooking rather than overcooking your omelet. The original author says twice in as many sentences ‘be sure to fry your omelet very tender’.

Ingredients

100 g (4 oz) mushrooms
squeeze of lemon juice
40 g

Europe
United Kingdom
Stew
Supper
Lunch
Gluten-free
Vegetarian

Method

Glean and; cut the mushrooms in 1 -cm (J-in) dice, sprinkle them with lemon juice. Melt 25 g (1 oz) of the butter in a small saucepan and soften the onion for several minutes without letting it brown. Stir in the mushrooms and let them stew gently for 5 minutes, covered. Season with salt and stir in the chopped parsley; keep the mixture hot.

Break the eggs into a bowl and season with a