Saturday, July 09, 2005

Recipe: mushroom omelette with ginger wine

Ingredients: 2 eggs, handful of mushrooms, butter, salt and pepper, dried tarragon, ginger wine, double cream

Fry the mushrooms in a dab of butter until sft but not browned, then add a dash of ginger wine and a pinch of tarragon. Leave on the heat until half the liquid has boiled off and put to one side.

Beat the egg with salt and pepper and add to a hot frying pan with a little butter. When the bottom is becoming firm, turn it over and add the drained mushrooms and the cream. Keep cooking until the egg is opaque. Serve and eat.

[made this up and discovered it was great!]

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