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Button Mushroom Omelette

Button Mushroom Omelette Recipe

You can also use a mix of mushrooms (such as button with hon shimeji or shiitake or maitake) for this recipe.

The sauteed mushrooms can be a day in advance – stored in a tight food container and refrigerated. Heat them up on the pan or microwave before using. They are also great as a salad/noodle/risotto topping, or eaten on its own.

The ingredients for the sauteed button mushroom doubles well if you wish to make more.


Sautéed button mushroom:

  • 10 grams unsalted butter
  • 1/2 tbsp olive oil
  • 2 shallots sliced thinly
  • 100 grams button mushrooms cleaned* & sliced thinly
  • 1/2 tsp dried Italian seasoning
  • 1/8 tsp garlic salt (or a small pinch of sea salt)
  • a few drops lemon juice to taste
  • freshly cracked black pepper to taste

* clean the mushroom caps by wiping with a clean & damp kitchen towel

Ingredients for ONE omelette (this recipe makes 2):

  • 2 eggs
  • 1/8 tsp garlic salt (or a small pinch of sea salt)
  • 10 grams unsalted butter
  • 1/2 cup freshly grated Parmesan cheese

Serving suggestions

  • baby spinach (or basil/chopped parsley etc)
  • cherry tomatoes thinly sliced
  • sliced shallots
  • lemon wedges

You also need

  • 20 cm non-stick pan for making the omelette
  • heat-resistant silicon spatula


  1. Cook the mushrooms. Heat butter and olive oil in a non-stick pan. Saute the shallots until softened. Add the mushrooms, Italian seasoning, garlic salt and lemon juice. Saute until the mushrooms are cooked & tender. Season with black pepper. Set aside on a plate, dividing the cooked mushrooms into two portions. Carefully wipe the pan clean with kitchen paper towels.
  2. Making each omelette. Thoroughly beat two eggs with garlic salt in a small bowl. Into the previously cleaned pan, add butter. Swirl the pan to coat it evenly in the melted butter. Pour the egg mixture into the pan. As the eggs set, pull edges with a spatula to draw the mixture from the sides to the centre, letting uncooked egg flow underneath. Do this until the omelette is just set with still some raw egg on top. Reduce the pan to a low heat. Add cheese and one portion of cooked mushrooms on one-half of the omelette. As soon as the cheese is melted, remove from the stove. Loosen the edges of the omelette with a spatula.
  3. Serve. Slide the omelette into a serving plate and fold it in half. Serve with spinach, cherry tomatoes, shallots and lemon. Repeat step 2 to make another omelette with the remaining mushrooms.
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3 comments on “Button Mushroom Omelette”

  1. Simple yet very delicious…I love the combo of meaty mushrooms and egg.

  2. I didn’t quite understand these instructions: “As the eggs set, pull edges with a spatula to draw the mixture from the sides to the centre, letting uncooked egg flow underneath” Could you explain what it means to pull the edges? Thanks!

    • The eggs at the sides (edges) of the pan cook first, while the egg mixture remains uncooked in the middle of the pan. So what that sentence meant is: using a spatula, push the semi-cooked egg from the edge to the center. Now tilt the pan, let the uncooked egg flow to the sides of the pan. This will ensure the egg is distributed and cooked evenly. You can watch some videos on YouTube (the British style omelettes are cooked this way) if you need some visuals. Hope this helps!

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