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2000s Recipes + Menus

Portabella-Stem Omelet

  • Active time:15 min
  • Start to finish:15 min
June 2009
Many recipes, including Grilled Portabella and Bulgur Salad “Sandwiches”), use only the mushrooms’ caps, but the thick stems are too tasty to throw away. Thinly sliced, they add a satisfying meatiness to a fluffy omelet filled with Gruyère, fresh tarragon, and shallot.
  • 1 large shallot, thinly sliced
  • 3 tablespoons unsalted butter, divided
  • 8 portabella mushroom stems, thinly sliced (about 1 1/2 cups)
  • 1 tablespoon chopped tarragon
  • 5 large eggs
  • 1/2 cup coarsely grated Gruyère
  • Cook shallot in 2 Tbsp butter with 1/4 tsp salt and 1/8 tsp pepper in a 10-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes.
  • Stir in mushroom stems and cook, stirring often, until tender, about 5 minutes. Stir in tarragon and transfer to a bowl.
  • Beat eggs with 1/4 tsp salt and 1/8 tsp pepper until well combined. Heat remaining Tbsp butter in same skillet over medium-high heat until foam subsides, then add eggs and cook until underside is set, about 1 minute. With a fork, pull set eggs to center, letting uncooked eggs run underneath. Before eggs are completely set, add mushroom mixture and cheese to one half, on side away from handle. Fold other half of eggs over filling with a heatproof rubber spatula, tilting pan as you roll omelet onto a plate.