Omelette with St George’s Mushrooms and Wild Garlic

Name: Omelette with St George’s Mushrooms and Wild Garlic
Yield: Serves 4
Cuisine: British
Ingredients: 700-800 g St George’s mushrooms, cleaned and sliced (or left whole if small); 90 g butter; 12 medium eggs, beaten; handful of wild garlic leaves, washed, stalks removed and chopped; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Europe
United Kingdom
Spring
April
Brunch
Breakfast
Gluten-free
Vegetarian

Method

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.