Best 6 Wild Rice Mushroom Omelet Recipes

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Indulge in a culinary journey with our diverse collection of omelet recipes, each offering a unique symphony of flavors and textures. From the classic Wild Rice Mushroom Omelet with its earthy and savory filling, to the hearty and satisfying Ham and Cheese Omelet, our recipes cater to a wide range of preferences.

For those seeking a vegetarian delight, the Spinach and Feta Omelet offers a vibrant burst of flavors, while the Denver Omelet, loaded with ham, bell peppers, and onions, promises a hearty and filling meal. If you're craving something a little different, try the Greek Omelet, a delightful combination of spinach, feta cheese, and tomatoes, or the Southwestern Omelet, featuring a zesty blend of black beans, corn, and salsa.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can create these delectable omelets with ease. Whether you're looking for a quick and easy breakfast, a light and healthy lunch, or a satisfying dinner, our omelet recipes are sure to hit the spot. So, gather your ingredients, preheat your skillet, and embark on a culinary adventure with our irresistible omelet collection.

Check out the recipes below so you can choose the best recipe for yourself!

WILD RICE WITH MUSHROOMS



Wild Rice with Mushrooms image

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 medium onion, diced
2 1/2 cups wild rice
5 cups chicken broth
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, sliced with tough stems removed
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
  • While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
  • When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

WILD RICE MUSHROOM CASSEROLE



Wild Rice Mushroom Casserole image

"My daughter is a vegetarian, so I'm always looking for meatless dishes she'd enjoy," says Vicki Schrupp. The Little Falls, Minnesota cook beefs up the taste of her creamy rice dish with sauted veggies and chicken broth.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 3 servings.

Number Of Ingredients 9

1/2 cup uncooked wild rice
1 cup chicken broth
1/2 cup water
1 celery rib, sliced
1 small onion, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons butter
2/3 cup condensed cream of mushroom soup, undiluted
1/8 teaspoon salt

Steps:

  • In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed., Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.

Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 708mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

MUSHROOM WILD RICE DISH



Mushroom Wild Rice Dish image

With its nutty texture and visual appeal, you'll turn to this hearty side whenever a rice dish is in order. I've served this for more than 30 years and, over time, have learned to make enough for leftovers to be sent home with family members.-Virginia Peter, Winter, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 8

4 cups chicken broth
1-1/2 cups uncooked wild rice
1/2 teaspoon salt
1/4 teaspoon pepper
3 bacon strips, cut into 1/2-inch pieces
2 cups sliced fresh mushrooms
1 small onion, chopped
1/2 cup sliced almonds

Steps:

  • In a large saucepan, bring broth to a boil. Stir in the rice, salt and pepper. Reduce heat to low; cover and simmer for 55 minutes or until rice is tender. Remove from the heat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute the mushrooms, onion and almonds in drippings until vegetables are tender; stir into rice mixture. Add bacon.

Nutrition Facts : Calories 173 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 568mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

WILD RICE WITH MUSHROOMS



Wild Rice With Mushrooms image

In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.

Provided by Ligaya Mishan

Categories     dinner, lunch, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

8 ounces long-grain Wisconsin wild rice
8 tablespoons (1 stick) butter
1 pound cremini or button mushrooms, sliced
1/2 teaspoon salt, more to taste
Black pepper, to taste
1/3 cup dry sherry, such as Dry Sack (do not use cream sherry)

Steps:

  • Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
  • Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
  • Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
  • Mix mushrooms into prepared rice and season again with salt and pepper.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram

HUEVOS CON SETAS (WILD MUSHROOM OMELET)



Huevos con Setas (Wild Mushroom Omelet) image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 11

1 tablespoon finely chopped parsley
1/4 bunch epazote
1 large tomato, seeded and diced
1/8 cup, plus 1 tablespoon olive oil
2 tablespoons butter
2 garlic cloves, finely chopped
1/4 bunch thyme
1/2 pound wild mushrooms: Morels, Shiitake, Oyster, wiped clean
3 extralarge eggs
1 tablespoon milk
Salt and freshly ground black pepper

Steps:

  • In a small bowl, combine the parsley, epazote, tomato and 1/8 cup olive oil to make a salsa. Set aside.
  • Heat the remaining olive oil and butter in a non stick omelet pan. Add the garlic, mushrooms and thyme and saute over medium heat until soft. If they give off juice, turn up the heat until it boils away.
  • Preheat the broiler. Beat the eggs, milk and salt and pepper together in a small bowl. When the mushrooms are done, pour the egg mixture into the pan. Stir until it starts to scramble; stop and push down the sides with a spatula so uncooked egg hits the pan's surface. When the eggs begin to set, remove the pan from stove and place under the broiler until eggs are no longer runny. (If your pan isn't entirely heatproof, cover the handle with aluminum foil.) Remove the pan from broiler and slide the omelet onto a plate, folding it in half as you go.
  • Cut in two and top each half with a spoonful of the salsa.

WILD RICE AND MUSHROOM CASSEROLE



Wild Rice and Mushroom Casserole image

This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving - and beyond. If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.

Provided by Melissa Clark

Categories     dinner, casseroles, grains and rice, main course, side dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 20

2 1/4 cups vegetable, mushroom or chicken broth or stock
Fine sea salt
1 1/4 cups wild rice, rinsed
10 tablespoons extra-virgin olive oil, more as needed
1 pound sliced mushrooms, preferably a mix of different kinds
3 leeks, white and light green parts only, thinly sliced
2 fennel bulbs, trimmed and chopped
5 ounces baby spinach (about 4 cups)
7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
1/2 tablespoon tomato paste
1/8 teaspoon red pepper flakes
4 (14-ounce) cans white beans (7 cups)
2 tablespoons freshly squeezed lemon juice
1/3 cup chopped fresh cilantro (or basil)
1/3 cup chopped fresh parsley
2 1/2 cups panko or coarse bread crumbs
1 tablespoon fresh rosemary, chopped
1 tablespoon finely grated lemon zest
1/3 cup grated Parmesan cheese (optional)
Flaky sea salt, for garnish

Steps:

  • Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
  • Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
  • In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
  • Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.
  • In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you'd think.)
  • Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
  • In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
  • Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 11 grams, Carbohydrate 110 grams, Fat 14 grams, Fiber 23 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 686 milligrams, Sugar 8 grams

Tips:

  • Prep the Ingredients: Before you start cooking, make sure all your ingredients are prepped and ready to go. This will save you time and ensure that your omelet is cooked evenly.
  • Use Fresh Ingredients: The fresher your ingredients, the better your omelet will taste. Use organic and locally-sourced ingredients whenever possible.
  • Heat the Pan Properly: Make sure your pan is hot enough before you add the butter or oil. This will help prevent the eggs from sticking and ensure that they cook evenly.
  • Don't Overcook the Eggs: Omelets should be cooked until they are just set, but still slightly runny in the center. Overcooking will make them tough and rubbery.
  • Add Your Favorite Toppings: Once your omelet is cooked, you can add your favorite toppings. Some popular choices include cheese, vegetables, meat, and salsa.

Conclusion:

Wild rice mushroom omelets are a delicious and nutritious breakfast, lunch, or dinner option. They are easy to make and can be customized with a variety of toppings. By following the tips above, you can make a perfect omelet every time.

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