Photograph of the finished Omelette aux cèpes

France · Trứng chiên nấm rừng Omelette aux cèpes

Omelette aux cèpes

30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Mushrooms Mushrooms 600 g
  • Photograph of Unsalted butter Unsalted butter 120 g
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Parsley Parsley 20 g
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Fresh cream Fresh cream 80 ml

Method

  1. 1 Wipe the mushrooms with a damp cloth instead of washing them with water; mushrooms that have absorbed water should be boiled in a pan instead of pan-fried.
  2. 2 Sauté 5mm thick slices of mushrooms in butter for 8 minutes, stirring only once, until golden brown.
  3. 3 Add minced garlic and parsley, stir for 1 minute, then remove two-thirds of the mushrooms.
  4. 4 Beat the eggs with cream, salt, and pepper, then pour into the pan with the mushrooms, stir gently for 40 seconds, and let it sit until the bottom sets.
  5. 5 Fold the egg in thirds while the center is still glistening, place the remaining mushrooms on top, and eat immediately.

With an appliance

  • Oven 30 min

    Replace step 5: after whisking the eggs for 40 seconds in step 4, move the pan to the middle rack of the oven at 180 degrees for 3 minutes, then fold immediately while the center is still glistening; the sautéed mushrooms from steps 2 and 3 remain as they are.

Start cooking