Watt’s Tea Room was a Milwaukee monument for over 100 years. Watt’s was a restaurant that served breakfast, lunch and tea on the top floor of the shop it was part of. The store sells china and crystal and I can’t think of a time that we were there that we didn’t see a mother and daughter there, picking out patterns for a wedding registry. On December 31, 2016 the tea room closed it’s doors, bringing the end of an era. My daughters and I were there on the last day for one last meal and to say goodbye. Watt’s Tea Room was an annual tradition for us, we would go for lunch the Saturday before they went back to school. The food was good, I am not so sure that it was amazing, but it was good. For me, it was more about being part of the history of our city. Everyone knew about Watt’s Tea Room and almost everyone I knew had either been there with their mother or daughter at least once.
One of my favorite meals was their mushroom and boursin cheese omelette. When the store closed, my first thought was “oh no, that omelette”, I feared I would never eat one again. I have since tried to replicate it at home and I believe I am close. When I serve that omelette, I am sure to have big, thick english muffins on hand, as Watt’s was famous for their english muffins. Here is my attempt to recreate that recipe.
Mushroom and Boursin Cheese Omelette
1 tbsp half and half
2 oz mushrooms
splash of white wine (optional)
1 tbsp olive oil
1 tbsp butter
garlic and herb boursin cheese (to taste)
Whisk eggs and half & half. Heat olive oil in pan, once heated add sliced mushrooms and saute for 5 minutes. Add white wine for extra flavor. Once mushrooms are cooked, remove from pan and add butter and melt. Add eggs, once firm add mushrooms and cheese. Note, boursin cheese is very flavorful, you don’t need a lot. Fold into an omelette, garnish with additional mushrooms and cheese.