6-egg omelet
125g mushrooms
4 tablespoons butter
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1/2 teaspoon Worcestershire sauce
6-egg omelet
125g mushrooms
4 tablespoons butter
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1/2 teaspoon Worcestershire sauce
Sauté the mushrooms in 2 tablespoons of butter until tender
Add the salt, parsley, and Worcestershire sauce
Heat the remaining butter in a skillet and cook the omelet as described above
Place the mushroom mixture at the center of the omelet
Fold and slide onto a plate.
