Mushroom and Bacon Omelet
1/2 bag Pistol River dried sliced
Shiitake (3/4oz size)
1 tblsp minced onion
1/2 tsp Mushroom Garlic Seasoning
3 strips bacon
1/4 cup cheddar cheese
Put mushrooms in a bowl and cover with hot tap
water. I use 1- 3/4 bag of mushrooms for two omelet's.
Fry bacon until crisp, set bacon on paper towel to drain. Sauté onion
in a little bacon dripping until onion is tender, about 3 or 4 minutes.
Drain mushrooms and squeeze out excess water, and add to the onion and Mushroom
Garlic Seasoning, sauté
them a couple of minutes, then set aside. Brush an omelet pan with a little
bacon dripping, beat eggs and put in pan and cook until eggs are almost done. Do
not turn the eggs over. The top will still be a little runny. You can cover it
with a lid to help set the eggs. Pour the onion and mushroom mixture on one side
of the eggs, top with bacon and cheese. Fold the omelet over and sprinkle a
little cheese over the top. Serve with toast.
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