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Canadian Bacon, Porcini Mushroom And Sage Omelet Ingredients: 1 cup dried Porcini Mushrooms 1/2 cup hot water 2 tablespoon olive oil 2 shallots, minced 6 slices Canadian Bacon, diced 1 1/2 tablespoons minced fresh Sage 12 eggs salt and freshly ground pepper to taste garnishes (optional) finely chopped chives parsley oil mushroom powder fried sage leaves tomato Directions: Pour 1/2 cup of hot water over the dried Porcini Mushrooms and let sit for 20 minutes. Drain, reserving the liquid, and chop the mushrooms coarsely. Strain the liquid through a coffee filter to remove all of the sediment from the mushrooms. Heat a sauté pan over medium high heat until hot. Add 2 teaspoons of the olive oil and the shallots and cook until translucent, about 30 seconds. Add the mushrooms and the mushroom liquid and cook until the liquid evaporates. Add the Canadian bacon and the fresh sage and cook until the bacon is just warmed through. Keep the sauté pan over low heat while preparing the omelets. Beat three eggs, seasoned with kosher salt and freshly ground pepper in a small bowl. Heat a small nonstick pan over medium-high heat until hot. Add one teaspoon of olive oil and swirl around. Add the eggs and cook, pushing the eggs around with a spatula to gently scramble them and gently lifting up the edges and tilting the pan so the uncooked eggs flow underneath the already set part of the omelet. When the omelet is still a bit uncooked on top, but not too runny, add 1/4 of the filling to just the middle section of third of the pan. Gently fold over the top third onto the middle of the omelet, covering the filling. Gently tilt the pan over a plate. Start sliding the omelet onto the plate and turn over onto itself again so that the omelet is folded in thirds on the plate. Continue with the remaining eggs to make more omelets. To serve, place the omelet on the plate and dust the eggs and the plate with chopped chives, parsley oil and mushroom powder. Arrange three fried sage leaves attractively on each omelet.  Recipe Summary: Yield: 4 Prep Time: 35 Comments: Other recipes by 1801 First - Napa's Luxury Inn: Incredible Ginger Olive Oil Bread | |
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