My boyfriend is a gym rat like me only his interests span more towards lifting heavy things rather than running or swimming. After a workout he often asks if we can have more protein for dinner (my usual cooking talents span mostly to vegetables and desserts). This recipe is one I threw together one night using some beautiful mushrooms from Landis Gourmet Mushrooms, the leftovers of a chicken I roasted from Windy Hill Farms as well as eggs from Windy Hill.
The beauty of Landis’s mushrooms is that they grow them in a converted barn so they produce all year round. These are not your standard crimini or button-type mushrooms; they are almost leafy in a soft, meaty way. Clearly I am no expert on fungi, but they are delicious and hearty. A note about these fantastic mushrooms: I asked the farmer about how best to store them and he said to clean the mushrooms, pat them dry and store them in a plastic container with a couple holes poked in the lid in the fridge. This will make them last and keep from getting soggy.
Mushroom and Chicken Omelet
1 handful mushrooms
1 small handful chicken
2-3 tablespoons cheddar cheese
2 tablespoons sour cream (optional)
1 pinch salt
- Beat the egg and pour in frying pan with a tiny bit of melted butter to keep from sticking.
- Let egg cook about half way through then add mushrooms and chicken (you can pull the mushrooms and chicken apart by hand) and let warm for 1-2 minutes
- Add cheese and sour cream and fold omelet
- Cook on both sides and serve
Unrelated note: strawberry season is almost upon us! Check out this website for a list of strawberry farms near you, most of which let you pick your own!