Omelette aux Mousserons

Wild mushroom omelette

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • 200 g/7 oz mousserons (Saint George’s mushrooms) or oyster mushrooms
  • 25 g</


Clean and prepare the mushrooms as in the previous recipe. Fry them gently in the butter for 10 minutes, strain them and pour the butter back into the pan.

Return the mushrooms to the pan, season and add the garlic and parsley. Cook for another 3 minutes.

Make a 12-egg omelette (see Omelette aux goujons), put in the mushrooms, fold over the ome