This week I got mushrooms again in my VegBox. I'm not sure if the sudden appearance of mushrooms is down to a broadening selection of vegetables my VegBox people grow or that they're buying a few in. Either way, I'm a happy man - I like mushrooms.
Follow the (judged by me) success of mushrooms on toast, I decided to hog the mushies once again. This time, keeping it simple once again, I went for an omelette with mushrooms, cheese and a little ham. I pre-cooked mushrooms. Then mixed the eggs with salt and black pepper, then carefully placed the cheese, mushrooms and ham in the middle of the omelette.
Now, this had become quite a robust Omelette and it was too thick to cook properly in the middle (I'm not a man that likes the middle of an Omelette runny: none of that Saturday Kitchen rubbish for me). So, I thought I'd flip it over on a plate.
- 5 minutes to chop and fry the mushrooms
- 5 minutes to cook
- half an hour to get all the burnt cheese off the cooker ring.
This week's stunning efforts continue!
