P.O. Box 221940
Carmel, CA 93922
P: 831-626-9000
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Egg Omelets w/Mushrooms
Show: Jan. 16th, 2003

Ingredients: Serves 2

1 Tbl Butter
1 clove Garlic, minced
1⁄4 Onion, yellow, sliced thin
1 1⁄2 cups  Mushrooms, sliced thin
2 Tbls Catsup
2 Tbls Sherry
1 dash Worchestershire Sauce
3 Eggs  
1 Tbl Ice Water
Salt and White Pepper to taste
1⁄2 cup Cheese, your choice (sharp cheddar for example)
1-2 Tbls Crème Fraiche or Sour Cream 

Procedure:
In a sauté pan heat 1 Tbl butter. Add 1 clove minced garlic, 1⁄4 thinly sliced yellow onion and 1 1⁄2 cups sliced mushrooms. Sauté until tender about 3 minutes. Add 2 Tbls catsup, 2 Tbls Sherry and a dash of Worchestshire and set aside keeping it warm.

In another sauté pan best to use a non-stick or a tempered omlette pan. Beat 3 eggs and 1 Tbl ice water, season with salt and freshly ground white pepper. Add 1⁄2 cup grated cheese and 1-2 Tbls crème Fraiche or sour cream now add the mushroom mixture and fold the omelets over into a serving plate.