Maitake Mushroom and Sausage Cheese Omelette
Maitake Mushroom and Sausage Cheese Omelette

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, maitake mushroom and sausage cheese omelette. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Maitake Mushroom and Sausage Cheese Omelette is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Maitake Mushroom and Sausage Cheese Omelette is something which I have loved my whole life. They’re nice and they look fantastic.

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To get started with this recipe, we have to prepare a few ingredients. You can cook maitake mushroom and sausage cheese omelette using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Maitake Mushroom and Sausage Cheese Omelette:
  1. Take 1 pack Maitake mushrooms
  2. Make ready 4 to 5 Wiener sausages
  3. Take 30 grams Cream cheese
  4. Take 1/2 pack Daikon radish sprouts
  5. Take 3 Eggs
  6. Get 2 tbsp Milk
  7. Take 1 Salt and pepper
  8. Make ready 1 Olive oil (or vegetable oil)

Although maitake mushroom has been used in Japan and China for thousands of years, it has only gained popularity in the United States over the last twenty years. He served in the dish served with baguette abd the Tampico. For a simple but elegant brunch dish or a tasty midweek meal, this mushroom and cheese omelette can't be beat. If preferred, cook the chopped mushrooms in a little butter in a separate frying pan before adding to the omelette.

Instructions to make Maitake Mushroom and Sausage Cheese Omelette:
  1. Shred the maitake mushrooms apart. Slice the sausages on the diagonal.
  2. Cut the cream cheese into 5 mm dice. Take the root ends off the radish sprouts, and cut into 3 equal lengths.
  3. Heat some olive oil in a frying pan, add the mushrooms and sausages and stir fry over medium heat. When the mushrooms have wilted season well with salt and pepper, and turn off the heat.
  4. Beat the eggs and mix with the milk and the stir fried ingredients.
  5. Wipe out the frying pan with a paper towel. Add more olive oil and pour in the egg mixture. When the perimeter has cooked turn down the heat and put a lid on.
  6. Cook for 3 to 5 minutes until the surface has just about solidified, then scatter with the cream cheese and radish sprouts. Put the lid back on, heat for 1 to 2 minute, then turn off the heat and leave to rest for 5 minutes.
  7. Slice into wedges and serve.

All Reviews for Mushroom, Scallion, and Cheese Omelet. I do scramble some breakfast sausage in with the onions and mushrooms and also add a little sour cream to the eggs. I used Portabella mushrooms and made it in an omelette pan. It was delicious and I have made it several times. Tagliatelle with Maitake Mushrooms and Pickled Chilies Recipe

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