Wild Mushroom & Garlic Omelette
Cook Time: ~10 Minutes
Not a technical dish by any stretch of the imagination, but it’s a quick, low-carb, recipe that I enjoy making fairly often. The reason I find it so satisfying is because of the elevation in two of the core components; eggs and mushrooms. Instead of using generic buttons or cup mushrooms and eggs, I substitute with an assortment of delicate wild mushrooms and Britain’s most delicious eggs, Burford Browns. A humble mushroom omelette is perfectly fine, but it’s these two ingredients that make this dish so special to me. The specific brand of eggs possesses otherworldly orange yolks, unrivalled in taste, and the mushrooms add a variety of textures and flavours that are not present in your common mushroom. The recipe is written to serve one individual, but can easily be doubled to serve two.
Serves: 1-2 portions
Time: ~10 Minutes
Information - What you require
Ingredients
• 3x eggs (per individual)
• Butter (~50g)
• One fat glove of garlic
• Parmesan Reggiano (50-100g)
• An assortment of wild mushrooms
• Chilli (as per your spice tolerance)
• Ground black pepper & salt
Optional Ingredients & Notes
• Eggs: If you are based in the UK and have access to Burford Brown eggs, I implore you to experiment with them and dare you to tell me they are not the greatest eggs you have ever tasted. Their noticeable golden-orange yolk, in comparison to the pale yellow of generic eggs, results in a jam-like wonder that will upgrade any egg dish. They are somewhat pricier than a traditional egg punnet but are worth the price for those special occasions. You’ll struggle to go back if you are an egg lover.
• Chilli: This dish is made to possess an element of heat but, as always, you may adjust the chilli to your spice tolerance.
• Mushrooms: On this occasion, I utilise a mixture of Maitake, King Oyster, and Shitake mushrooms but the key point is to make use of non-generic mushrooms and replace them with a range of mushrooms with delicate externals (to breakdown more readily) and varying textures. Chanterelle, Beech, and Enoki, would also be great, and you can find these varieties in most stores either individually or sold in a mixed punnet.
Equipment
• Medium frying pan
• Cheese grater
Mise En Place - Food preparation
Take your parmesan and grate it finely. Thinly slice your glove of garlic and chillis. Take your eggs and beat them until consistent. Split your lump of butter into two or three pieces. Depending on your desired texture, you can roughly slice your mushrooms or chop them finer; just be sure to break them down enough so that they will wilt under the heat of the pan.
Cooking Process
No rocket science here. Throw about 1/2 of your butter into the pan on medium heat, allow it to melt, just begin to simmer, and then throw in your mushrooms. Slap in a generous helping of ground black pepper at this point too. These mushrooms should take ~3-4 minutes to wilt so after 1 minute add your chilli and garlic. Once wilted, drop the rest of your butter into the pan and mix into your mushrooms before spreading the ingredients evenly across the pan in preparation for the egg.
Once the butter is melted and absorbed into your mushrooms, they should be glistening, gently pour over your beaten eggs, ensuring they cover the entirety of the pan’s surface, and add black pepper.
After one minute of cooking, add 3/4 of your parmesan. The egg should take 2-3 minutes to solidify underneath, but when you are satisfied with the consistency (I like mine to be partially runny on the inside) fold the omelette in half, sprinkle salt over the top, and add the remaining parmesan.
I personally like to generously douce the omelette with tobacco sauce, but that’s optional. A sprinkling of chopped chives would be a welcome addition here too if you’d like to add another garlicy dimension.
If you attempt this dish, please let me know how it goes, and if you variate the recipe in any way. Also, this newsletter relies upon word of mouth, so if you feel you know someone who would enjoy this publication please share it.
Thanks for reading,
Conor
Rich!