Maitake Mushroom and Sausage Cheese Omelette

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we're going to make a special dish, Maitake Mushroom and Sausage Cheese Omelette. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Maitake Mushroom and Sausage Cheese Omelette, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Maitake Mushroom and Sausage Cheese Omelette delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Maitake Mushroom and Sausage Cheese Omelette is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can have Maitake Mushroom and Sausage Cheese Omelette using 8 ingredients and 7 steps. Here is how you can achieve that.

I wanted to make an easy dish that took advantage of in-season maitake mushrooms, and could be served as part of a meal or with drinks.

I used a 20 cm diameter cast iron frying pan. Please adjust the cooking time depending on the size and type of the frying pan you're using. For 2 to 4 servings. Recipe by caramel-cookie

Ingredients and spices that need to be Make ready to make Maitake Mushroom and Sausage Cheese Omelette:

1. 1 pack Maitake mushrooms
2. 4 to 5 Wiener sausages
3. 30 grams Cream cheese
4. 1/2 pack Daikon radish sprouts
5. 3 Eggs
6. 2 tbsp Milk
7. 1 Salt and pepper
8. 1 Olive oil (or vegetable oil)

Instructions to make to make Maitake Mushroom and Sausage Cheese Omelette

1. Shred the maitake mushrooms apart. Slice the sausages on the diagonal.
2. Cut the cream cheese into 5 mm dice. Take the root ends off the radish sprouts, and cut into 3 equal lengths.
3. Heat some olive oil in a frying pan, add the mushrooms and sausages and stir fry over medium heat. When the mushrooms have wilted season well with salt and pepper, and turn off the heat.
4. Beat the eggs and mix with the milk and the stir fried ingredients.
5. Wipe out the frying pan with a paper towel. Add more olive oil and pour in the egg mixture. When the perimeter has cooked turn down the heat and put a lid on.
6. Cook for 3 to 5 minutes until the surface has just about solidified, then scatter with the cream cheese and radish sprouts. Put the lid back on, heat for 1 to 2 minute, then turn off the heat and leave to rest for 5 minutes.
7. Slice into wedges and serve.

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