Wild Mushroom Omelet

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* Exported from MasterCook *

 

Wild-Mushroom Omelet

 

Recipe By :Estrogen, The Natural Way - Nina Shandler

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Omelet

1 garlic clove -- quartered

8 ounces firm tofu

1/8 teaspoon turmeric

1 teaspoon light-brown barley-soybean miso

Filling

spray oil

2 cups chopped fresh wild mushrooms (portobello,

shiitake, and/or oyster)

2 garlic cloves -- minced

1 teaspoon dark soybean miso

 

Preheat the oven to 500F.

 

Place the garlic, tofu, turmeric, and miso in a food processor wit the S blade

inserted and blend until smooth and silky.

 

Pour the mixture into the center of a 9-inch nonstick cake pan. Using the back

of a soup spoon, carefully spread the tofu mixture, making expanding circles

and gradually moving the mixture toward the edge of the pan. Bake for 12

minutes, until the underside of the omele is lightly browned and the top has

gelled.

 

While the omelet bakes, prepare the mushroom filling: Spray a frying pan wiith

oil and place over medium-high heat. Saute the mushrooms and garlic. Dissolve

the miso in 1 tablespoon of water. Add. Continue to saute until the mushrooms

are browned. If the mushrooms stick to the frying pan, add another tablespoon

of water. Reduce the heat to low.

 

Remove the omelet from the oven. Fold it in half. Move it to a serving plate.

Unfold. Spoon the mushroom mixture over half the omelet. Fold the other half

over the sauteed mushrooms. Serve.

 

Description:

" With a tasty filling of wild mushrooms, this omelet makes cutting

cholesterol and increasing estrogen a morning delight. "

Yield:

" 1 omelet "

 

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Per serving: 189 Calories (kcal); 10g Total Fat; (44% calories from fat); 19g

Protein; 10g Carbohydrate; 0mg Cholesterol; 20mg Sodium

Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0