Wild Mushroom Omelet

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2 tablespoons finely chopped shallots

2 tablespoons water

2 ounces wild mushrooms, coarsely chopped

1 tablespoon chopped fresh flat-leaf parsley

1 teaspoon fresh lemon juice

1/8 teaspoon salt

1 tablespoon butter, divided

4 large eggs, divided

1/4 teaspoon salt, divided

1/8 teaspoon ground white pepper, divided

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