Mushroom Omelette

Omelette aux champignons

Preparation info
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By Caroline Conran

Published 2012

  • About

This is delicious made with ceps or chanterelles, and is eaten with a garlicky green salad. It is based on a recipe from Robert Ledrole’s Cuisine du Languedoc. Try not to wash the mushrooms – rub off the dirt with damp kitchen towels or paper.


  • 2 eggs per person
  • 50 g mushrooms
  • 2 tsp goose fat


Beat the eggs in a bowl with a little salt and pepper. Cut the mushrooms into small pieces and sprinkle with a little salt. Heat the goose fat and fry the mushrooms for 3–4 minutes until lightly golden all over. Wipe out the pan, add the olive oil and heat. Stir the mushrooms into the eggs, add the thyme. Make the omelette in the usual way. Do not overcook it, it needs to be runny (baveuse</