Preparation:
Melt 3 tablespoons butter in heavy skillet over high heat. Add mushrooms and onion; saute until golden brown about 10 minutes. Mix in Sherry; cook 1 minute. Remove from heat. Mix in sour cream and thyme. Season to taste with salt and pepper in large bowl ti blend. Melt 1 teaspoon butter in 6-inch nonstick over medium-low heat.Pour generou 1/3 cup egg mixture into skillet and cook until almost set tilting skillet and lifting egg mixture with spatula to allow uncooked portion to run underneath, about 1 minute. Spoon 1/3 cup mushroom mixture over half the omelet. Sprinkle mushrooms with about 2 1/2 table- spoons blue cheese. Cover and cook until cheese melts, about 2 minutes. Fild unfilled half of omelet over filling. Slide omelet out onto plate. Repeat with remaining butter, egg mixture, mushroom filling and cheese, forming total of 6 omelets.
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