Mushroom Omelets Au Gratin

Have fun preparing this mushroom dish!

Soak dried mushrooms for 1/2 hour in sufficient cold water. Mix flour, salt and half of the liquid with a mixer until smooth, add egg, fold in the remaining liquid, stand for at least 1/2 hour with the lid closed.

Melt fat in a saucepan, sauté finely chopped onion on 2 or possibly automatic hotplate 4-5, add drained mushrooms, sauté, sprinkle with flour, extinguish with clear soup, simmer for 10 minutes on 1 or possibly automatic hotplate 4-5, add whipped cream and cook a little. Cut artichoke bottoms into fine slices, add, stir and season.

Put a little frying fat in a frying pan, heat up, bake very narrow pancakes on 2 or automatic cooking plate 7-9 (makes about 8 pieces). Place pancakes on a plate and keep warm in the oven at 50 °C.

Spread the filling evenly over the omelets, roll them up and cut into 3-4 pieces, place the rolls in a shallow baking dish, pour sour cream or crème fraiche or whipped cream over them. Bake in the oven until au gratin.

Circuit: 200-220 °C , top rack 170-190 °C , convection oven 20-25 min.

Keep in the refrigerator and bake only before serving. Thereupon the cooking time is extended by about 10 min.

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