I enjoy the challenge of making omelets and I like mushrooms, so I decided to make a hundred-year-old recipe for Mushroom Omelet. The omelet turned out well and was tasty.
The 1924 New Butterick Cook Book had two Mushroom Omelet options. I selected the first one. Here are the original recipes:
I used milk instead of cream. One teaspoon of salt (and 1/2 teaspoon or pepper) seemed like a lot, so I used half that amount for each.
And, here is the original omelet recipe that I used:
Here’s the recipe updated for modern cooks:
Mushroom Omelet
Omelet
4 eggs, separated
4 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
Preheat oven to 350° F. Place egg whites in a bowl, and beat the egg whites until they form stiff peaks. Set aside.
In another bowl, whisk the egg yolks, then stir in the milk, salt, and pepper. Fold in the beaten egg whites.
In the meantime, heat a large oven-proof skillet on the top of the stove using medium-low heat.(I used a 12-inch cast iron skillet.) Put butter in pan. When the butter is melted, pour the egg mixture into the skillet. Then move the skillet to the oven, and bake for about 8 – 10 minutes or until the egg mixture is set. Remove from oven, and loosen the edges of the omelet from the skillet with a knife or spatula, then turn onto a plate. Put the mushroom filling (see below) onto half of the omelet, and then fold in half and serve.
Omelet Filling
1 cup mushroom pieces (fresh or canned)
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
1/2 cup milk
Cut mushrooms into small pieces. Melt butter in a saucepan, then add the mushrooms. Sauté for several minutes, then stir in the flour, salt, and pepper. Gradually add the milk while stirring constantly. Heat until the mixture is hot and bubbly.
