Sherried Mushroom Omelet
Saute mushroom slices 5 minutes in butter until lightly browned. Remove from heat and stir in dressing and sherry. Set aside. Prepare individual or double-portion omelets, using 2-3 eggs per serving. In a buttered skillet or omelet pan, cook eggs slowly, lifting edges of the egg as it cooks to allow uncooked egg to slip to the bottom of the pan. When nearly solid, spoon in two or three tablespoons of the mushroom mixture and fold half of the egg over the top, sandwiching the mushrooms in the center. Cook a moment longer and turn, cooking just until edges of the egg are just lightly browned. Remove to a heated platter and repeat until all portions are cooked. Omelets will hold for up to 20 minutes in a warm oven prior to serving. Serve garnished with a sprinkling of chopped parsley or pepper. Serves 4-6. Vaiations: Add a dash of Tabasco sauce or 1 tablespoon chopped green onion to the mushroom mixture.