Mushroom Filling

From Cook's Illustrated | March/April 2013

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Why this recipe works:

While developing our recipe for fluffy omelet, we realized that we had to rework traditional omelet fillings. We went with intensely flavored but lightweight ingredients that would not impede the omelet’s rise. A touch of Parmesan brought savory depth and also helped hold the filling in place.… read more

While developing our recipe for fluffy omelet, we realized that we had to rework traditional omelet fillings. We went with intensely flavored but lightweight ingredients that would not impede the omelet’s rise. A touch of Parmesan brought savory depth and also helped hold the filling in place.

less

Makes 3/4 cup

Ingredients

  • 1 teaspoon olive oil
  • 1 shallot, sliced thin
  • 4 ounces white or cremini mushrooms, trimmed and chopped
  • Salt and pepper
  • 1 teaspoon balsamic vinegar

Instructions

  1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened and starting to brown, about 2 minutes. Add mushrooms and 1/8 teaspoon salt and season with pepper to taste. Cook until liquid has evaporated and mushrooms begin to brown, 6 to 8 minutes. Transfer mixture to bowl and stir in vinegar.

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