A little walk in the woods and some beautiful mushrooms, two of which were fresh and plump. They ended up that evening in a fragrant and runny omelette. A very aromatic joy of autumn!
Prepare the mushrooms: cut off the tough stem, and gently brush them. Clean them thoroughly with a damp cloth. Avoid washing them to prevent them from soaking up water. Slice the small ones and cut the large ones into pieces. Wash, dry, and chop the parsley. Set aside.
Heat the oil in a non-stick pan. Add the crushed garlic clove. Sauté the mushrooms for 5 minutes over medium heat. Season with salt. Stir often. Set aside. Beat the eggs in a bowl with salt, pepper, and cream until you achieve a frothy mixture. Add the parsley.
Melt 20 g of butter in a non-stick pan and pour the egg mixture over it. Let it cook for 5 minutes (between 4 and 6 minutes depending on whether you want a runny omelette or a slightly firmer one). Gently lift the edges and bottom, allowing the still liquid mixture to flow to the edges by lifting them slightly.
Place the mushrooms on one half of the omelette. Let cook for another 2 minutes. Using a spatula, fold the omelette in half and slide it onto a serving plate.
To finish, serve with a green salad. No more than 6 eggs per omelette! As I mention 5 eggs for 2, when we are 4 (or more), I prepare the filling accordingly and cook the omelette in two pans, distributing the filling. ENJOY YOUR MEAL!
0 servings
4
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