Pork and Mushroom Omelet

Name: Pork and Mushroom Omelet
Yield: makes 2 small flat omelets, to serve 4 to 6 with 2 or 3 other dishes
Ingredients: 2/3 pound ground pork, coarsely chopped to loosen; 2 dried wood ear mushrooms, reconstituted (page 334), trimmed, and chopped (about 3 tablespoons); 3 dried shiitake mushrooms, reconstituted (page 332), stemmed, and chopped; 3 scallions, white and green parts, chopped; 3/4 teaspoon salt; 1/4 plus 1/8 teaspoon black pepper; 5 eggs, beaten; 2 tablespoons canola or other neutral oil; 1 or 2 Thai or serrano chiles, thinly sliced (optional); Fish sauce and light (regular) soy sauce for serving

December 14, 2011

Although they are nothing more than egg and the classic Vietnamese combination of pork, onion, and mushrooms, these omelets are rich, savory, chewy, and a bit crispy at the edge, and they taste remarkably good. Enjoy them hot from the pan, at room temperature, or even cold. The wedges are usually served with rice, though I have also stuffed them into baguette sandwiches (page 34).

Recipe notes

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