My eighty-second recipe with the Wednesday with Donna Hay group is Asian Mushroom Omelette, was chosen by Margaret,and is found online here.
The ingredient list: sesame oil, vegetable oil, red chili, fresh ginger, shiitake mushrooms, green onions, eggs, and oyster sauce.
The recipe itself is quick and simple, doesn't take long at all to make, and tastes pretty good. It's more like a fritatta than an omelette as it just finishes baking flat in the pan in the oven.
I wasn't all that thrilled with this recipe for a couple of reasons, one personal, the other technical. I'm sort of a purist when it comes to omelettes as I like the French versions best, i.e. butter, eggs, cheese, a little cream, salt, pepper, and maybe an herb or two tossed in. When I read "Asian Mushroom Omelette," I was thinking Asian mushrooms (which indeed this did call for) and not that the whole omelette would taste like Asian ingredients. With the oyster sauce and ginger definitely taking it in that direction, I wasn't all that excited. It didn't taste bad, I just prefer my omelettes on the Frenchy side.
The technical issue I had with this recipe was that it calls for cooking the eggs at such a high temperature which makes them rather tough and rubbery (not my favorite). Lower temperature may correct that so I would try that to get the fluffy soft egg texture we all love in an omelette.
All in all, it was nice to try the recipe, and I enjoyed part of it for lunch. It isn't on my repeat list, but that doesn't mean you won't like it! You won't know until you try it for yourself.
Wonder what the others thought? Gaye's post is here. Margaret's post is here. Chaya's post is here. Sarah's post is here. Next week is Sarah's choice, Baba Ghanoush, found in Donna Hay's cookbook Modern Classics 1 on page 86. Join us and leave a link to your post, no commitment required.