Omelette aux Cèpes (Mushroom Omelet)
Fall in France is always a great season for fun. It means spending your Sunday trying to find mushrooms in the woods, and then cooking them in a delicious omelette. Finding cèpes (from the Boletus genre of mushroom) is like winning the lottery!
Hands-on: 20 minutesTotal: 20 minutes
- 8 eggs
- 1 tsp. salt
- 1 tsp. ground black pepper
- 4 Tbsp. butter, divided
- 1 cup wild mushrooms (preferably Boletus), diced
- 1 garlic clove, peeled and sliced
- 2 Tbsp. fresh parsley, chopped, and a sprig of parsley
- Break the eggs in a large bowl and beat them with salt and pepper.
- In a medium saucepan, melt 2 tablespoons of butter on medium heat. Add the mushrooms and stir well, then add the garlic. Cook on medium-low heat for 5 minutes, till the water of the mushrooms releases. Take the garlic slices out of the pan, then add the chopped parsley to the mushrooms. Remove the pan from the heat.
- Warm a nonstick frying pan over medium heat. Melt 2 tablespoons butter in it. Make sure that the butter spreads evenly in the pan. Pour the egg mixture into the pan, and immediately start to stir on the surface for a few seconds, especially around the edges of the pan, while quickly rotating the pan over the flame. Then let it cook, while continuously rotating the pan.
- When the omelet is half cooked, pour in the mushrooms. When the bottom is golden, grip the pan’s handle, tilt the pan down, and let the omelet fall to the edge. Fold the omelet in half as it leaves the pan.
- Top with the sprig of parsley and serve.