Omelet with Fresh Mushrooms
Trim and thinly slice the mushrooms. Peel and chop the onion. Heat 1 tablespoon of canola oil in a pan, and sauté the mushrooms and onions until lightly browned. Season to taste with salt and pepper, and set aside.
Beat the eggs with the cream, then season with salt and pepper. Heat some of the oil in a frying pan, then add 1/4 of the egg mixture. Let set for 1 minute, then sprinkle with the thyme. Cover, and cook another 1-2 minutes, until the omelet has completely set. Repeat this process 3 more times. Transfer the omelets to plates, top with the mushroom mixture, and serve.