You can have a plain mushroom omelette, or you can have a paradise-in-your-mouth, oozing with creamy, cheesy, white wine mushroom sauce as you cut into it, topped with even more delicious mushroom sauce, the tastiest ever mushroom omelette. Which one would you pick? Never mind, that was just a rhetorical question. This omelette reminds me of those breakfasts that you may find at a local mom-and-pop diner, so homey, so comforting and so full of deliciousness. Or the one that your mom or grandma lovingly made for you. It makes you forget about your troubles, bad weather outside your window and transports you to a happy place.
I used a lot of herbs in this recipe, dill and green onions to be specific. Dill, green onions and cilantro are my top three favorite herbs. Herbs add a lot of flavor and color. If you don’t like fresh herbs as much as I do, you can reduce the amounts, substitute and or even eliminate them. That’s totally fine in this recipe, as the real star here is the wine and cream mushroom sauce. I recently saw some really delicious dishes that use white wine and cream sauce, like these pork chops and mushrooms in white wine sauce, and I thought that a mushroom omelette would taste terrific with a sauce like that. Yes, this omelette would not be the same without the sauce. And let me tell you, this mushroom sauce is so good, and so simple to make that I use it with many other dishes. It’s creamy, with a nice tang from white wine, savory, with a touch of sweetness from caramelized onions and bursting with earthy caramelized mushroom flavor. This is what umami tastes like. A simple cheese and caramelized onions and mushrooms would work too in this recipe but I wanted something really special and memorable, and what’s better than mushrooms paired with white wine and cream? It’s winning combination what worked very well in this recipe.
