Maitake Mushroom and Sausage Cheese Omelette
Maitake Mushroom and Sausage Cheese Omelette

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, maitake mushroom and sausage cheese omelette. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Maitake Mushroom and Sausage Cheese Omelette is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Maitake Mushroom and Sausage Cheese Omelette is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook maitake mushroom and sausage cheese omelette using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Maitake Mushroom and Sausage Cheese Omelette:
  1. Make ready pack Maitake mushrooms
  2. Get to 5 Wiener sausages
  3. Prepare Cream cheese
  4. Prepare pack Daikon radish sprouts
  5. Take Eggs
  6. Take Milk
  7. Get Salt and pepper
  8. Take Olive oil (or vegetable oil)
Steps 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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