Wild Mushroom Omelet

Name: Wild Mushroom Omelet
Yield: Serves 4-6
Cuisine: Australia
Ingredients: 600 g (1¼ lbs) mixed mushrooms (morels, cèpes, lactarius, field mushrooms, truffles, shiitake); 600 g (1¼ lbs) mixed mushrooms (morels, cèpes, lactarius, field mushrooms, truffles, shiitake); 600 g (1¼ lbs) mixed mushrooms (morels, cèpes, lactarius, field mushrooms, truffles, shiitake); 600 g (1¼ lbs) mixed mushrooms (morels, cèpes, lactarius, field mushrooms, truffles, shiitake); 1 clove garlic, crushed; 3 golden shallots, chopped; 600 g (1¼ lbs) mixed mushrooms (morels, cèpes, lactarius, field mushrooms, truffles, shiitake); 600 g (1¼ lbs) mixed mushrooms (morels, cèpes, lactarius, field mushrooms, truffles, shiitake); 600 g (1¼ lbs) mixed mushrooms (morels, cèpes, lactarius, field mushrooms, truffles, shiitake); salt and freshly ground black pepper; salt and freshly ground black pepper; ½ cup (125 g/4 oz) clarified butter; 2 tablespoons butter; 2-3 eggs for each person; 1 tablespoon water

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

Egg mixture for 1 omelet

2-3 eggs for each person
1 tablespoon water
salt and freshly ground black pepper

Oceania
Australian
Australia
Gluten-free
Vegetarian
Breakfast

Method

To make the filling

Melt the butter in a frying pan or skillet. Add the shallots and garlic and gently cook for 3 minutes. Add the mushrooms and cook over a medium heat for 10 minutes. Season with salt and pepper to taste.

To make an omelet

Mix the eggs and water by whisking briskly with a fork for five