The Best Mushroom Omelette - 4K
An omelette can hardly get any better than this homey, comforting mushroom omelette. Cheesy, mushroom-y and simply delicious.
Ingredients:
1 yellow onion (medium, peeled and chopped)
2 cups thinly sliced cremini mushrooms
2 Tbsp butter
1/2 cup white wine
1/2 cup heavy cream
Salt and pepper (to taste)
A pinch of fresh chopped dill (or other herbs)
3 eggs (lightly beaten)
1 cremini mushroom (thinly sliced)
A pinch of fresh chopped dill (or other herbs)
1/2 cup shredded Jack or Cheddar cheese
Salt and pepper (to taste)
Fresh chopped dill (or other herbs)
Fresh thinly sliced green onion
Thinly sliced chili pepper (optional)
Tools used:
Iwatani Stove Burner -
Music
One Fine Day by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Grilled Mushroom Sandwich | Grilled Mushroom Sandwich Recipe | Mushroom Sandwich Recipe
Grilled Mushroom Sandwich
Servings - 2
INGREDIENTS
Butter - 2 tablespoons
Mushrooms - 250 grams
Garlic paste - 2 teaspoons
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Coriander - 1 tablespoon
Butter - 1 tablespoon
Brown bread - 2 slices
Provolone cheese - 1 slice
PREPARATION
1. Heat 2 tablespoons butter in a pan, add 250 grams mushrooms and fry for 5 - 7 minutes.
2. Add 2 teaspoons garlic paste and saute for 2 - 3 minutes.
3. Then, add 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
4. Cook until it turns golden brown in color.
5. Now, add 1 tablespoon coriander and mix it well. Keep aside.
6. Heat 1 tablespoon butter in a pan, add 2 brown bread slices on top of it.
7. Cook for 2 - 3 minutes from both sides.
8. Place it on a board.
9. Spread the mushroom stuffing on top of it.
10. Place a slice provolone cheese and cover it with another bread slice.
11. Place it on a grill machine and grill the sandwich for 5 - 7 minutes or till golden brown from both sides or the cheese oil melted.
12. Serve hot.
Just Another Sandwich Video
Mushrooms stuffed with goats cheese, caramalised onion, parma ham & garlic cooked on the Weber
This easy mushrooms on toast recipe could be a delicious breakfast, brunch or even an alternative filling for a burger, if you are vegetarian just leave off the Parma ham. As usual the video features top UK BBQ chef, Richard Holden, and Ian Hodgett, from our Barbecue Shop here in store.
We have used the new Weber Pulse 2000 electric BBQ, an ideal choice if you live in a property which bans the use of live fire. Check out our other videos where we compare burgers and chicken cooked over charcoal, gas and electric.
Just season a large flat mushroom with sea salt and black pepper, add a little grated garlic, a slice of goat's cheese, spoonful of onion jam and a folded piece of Parma ham. Instead of the goat's cheese you could use a mixture of 3 different cheeses such as strong cheddar, a blue cheese and mozzarella. We served them on a thick slice of toasted artisan bread.
Pre-heat the grill to a medium heat, 200C. Butter one side of the bread and place it buttered side down on the grill along with the stuffed mushrooms. Put down the lid and cook for 3 - 4 minutes until the toast is golden, turn over the toast and cook for the same amount of time on the second side until that also is golden. Once the bread is toasted the mushrooms should be cooked and the cheese melted. Place the mushrooms onto the buttered side of the toast.
If you have any questions just call our team in The Barbecue Shop here in store on 015394 33434 or fill out the Enquiries form on our website.
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Before and after becoming vegan #shorts
How to Make a Portobello Mushroom Sandwich Recipe
How to Make a Portobello Mushroom Sandwich Recipe
This sandwich is inspired by one I had awhile back at Aldrich's Market in Port Townsend, WA. They used a regular baguette type of bread, but I went with a sour dough baguette that I purchased from Pane d'Amore Artisan Bakery in Port Townsend, WA.
I'm not sure what Aldrich's seasoned their Portobello mushrooms with, but I roughly chopped a shallot and cooked it in olive oil in a large skillet over medium heat and then added in 6 medium/large Portobello mushrooms roughly chopped and sprinkled them with salt and pepper. I then sprinkled in 1 tablespoon of organic red wine vinegar for the last two minutes of cooking.
I cut the baguette in half and lightly hollowed out the center of each and then spread a 6.5 ounce jar of organic basil pesto on the bottom piece, followed by the cooked mushrooms and then 4 jarred roasted red peppers roughly cut over the mushrooms.
Next, I drizzled the top piece of the sour dough baguette with a little olive oil and then spread on 8 ounces of fresh, plain goat cheese (Aldrich's put sliced cheese on their sandwich, but I thought goat cheese sounded tasty).
Place a layer of spinach leaves over the top of the bell pepper layer and then put the two halves of the sandwich together. (If you don't eat cheese just add a thicker layer of fresh spinach).
Eat immediately, or wrap the sandwich in parchment paper and refrigerate a few hours or overnight.
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