Products Needed:
1 1/3 lb. mushrooms
12 eggs
2 oz. onion
3 tbsp. sour cream
2/9 lb. cheese
9 tbsp. butter
salt
ground pepper
parsley greens
|
Directions: Cut mushrooms caps into thin slices, chop mushroom legs. Stew in oil with chopped onion until soften, salt, pepper and dress with sour cream.
Whisk 4 eggs, salt, add chopped greens, stir and pour in heated greased frying pan. Repeat the instruction twice.
Put prepared omelets on heat-resistant platter, interlay with hot mushroom stuffing, season with grated cheese and pour with melted butter. Put in hot oven for some minutes.
|
