Omelette with St George’s Mushrooms and Wild Garlic

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

A good non-stick frying pan is essential for successful omelettes. Gone are the days of proving your pan for hours on end with salt and oil.


  • 90 g butter
  • 700-800 g St George’s mushrooms, cleaned and sliced (or left whole if small)
  • salt


Melt about half of the butter in a hot frying pan. Add the St George’s mushrooms, season and cook gently over a medium heat for 3-4 minutes or until they soften. Stir in the wild garlic leaves, then take off the heat and set aside; keep warm. Preheat the oven to 180°C/gas 4.