Serves 4
Filling
• 1 oz. dried wild mushrooms
• 3 Tbs. butter
• 2 Tbs. minced onion
• 1 cup sour cream
• 5 to 6 large, fresh mushrooms, sliced
• pinch of thyme
• ½ tsp. salt
• pepper to taste
• ½ tsp. dried dill or 1 tsp. fresh
• chopped fresh parsley
• omelets
• 8 eggs
• salt and pepper to taste
• ¼ cup milk or cream
• butter for frying
Garnish
• chopped fresh parsley
1. Soak the dried mushrooms in about 2 cups of hot water for several hours, then wash them very carefully and reserve the water in which they have been soaked. Strain the liquid through several layers of cheesecloth or through a filter and reserve. Coarsely chop the mushrooms.
2. Melt 2 tablespoons of the butter in a skillet and sauté the minced onions in it until they begin to color. Add the chopped mushrooms, the sour cream, and 1 cup of the strained mushroom liquid. Lower the heat and simmer the mixture, stirring occasionally, until the mushrooms are very tender and the liquid reduced to a thick sauce.
3. Melt the remaining 1 tablespoon butter in a small skillet and sauté the fresh mushrooms in it for 5 to 6 minutes. Sprinkle them with a little thyme, toss briefly over high heat, then add them to the sour cream mixture.
4. Season the sauce with the salt, pepper, and dill, and continue cooking it until the sauce is no longer runny.
5. Make 2 medium-sized omelets or 4 small, individual omelets according to the directions. Divide the mushroom mixture evenly between them, rolling the omelets up over it. Sprinkle the omelets with parsley and serve immediately.
