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

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, maitake mushroom and sausage cheese omelette. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Maitake Mushroom and Sausage Cheese Omelette is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Maitake Mushroom and Sausage Cheese Omelette is something that I have loved my entire life.

To get started with this particular recipe, we have to first 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.

The ingredients needed to make Maitake Mushroom and Sausage Cheese Omelette:
  1. Make ready 1 pack Maitake mushrooms
  2. Prepare 4 to 5 Wiener sausages
  3. Prepare 30 grams Cream cheese
  4. Prepare 1/2 pack Daikon radish sprouts
  5. Get 3 Eggs
  6. Get 2 tbsp Milk
  7. Prepare 1 Salt and pepper
  8. Take 1 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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