Wild Mushroom Omelette is a traditional British recipe for a classic egg omelette prepared with mixed wild mushrooms and red onion. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Mushroom Omelette.
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Next to simply frying in butter, a mushroom omelette is one of the best and easiest ways of making the most of wild mushrooms and making the most of their flavours. I would recommend russulas/brittlegills, Agaricaceae (field mushrooms and allies), boletes, oyster mushrooms, hedgehog mushrooms (Pied de Mouton), chanterelles, fairy ring champignons, saffron milk cap, bracket fungi and the trooping funnel in this recipe.
Ingredients:
30g unsalted butter
¼ red onion, finely diced
30g wild mushrooms, sliced (see above for preferred types)
pinch of fresh thyme
3 eggs
salt and freshly-ground black pepper, to taste
Method:
Place a medium non-stick frying pan over medium heat. Once the pan has warmed slightly add the butter and allow to warm gently.
Add the red onion, mushrooms and thyme, frying gently for about 2 minutes, until just softened.
Whisk the eggs in a bowl then season to taste and whisk once again.
Pour the eggs into the pan with a mushrooms and, using a fork, push the egg into the centre of the pan over a low heat to set the bottom and sides to your requirements.
Fold the omelette over to make a half-moon then transfer to a warmed plate and serve.
