What to do when your crazy banjo-picking mushroom-foraging neighbour thinks he’s being a nice guy and gives you a bowl of freshly picked wild Ontario mushrooms? Don’t worry friends, I’m here to help you out.
My first tip is that wild mushrooms love eggs (for my vegan friends I’ll have to come up with another tip). The first thing you’ll want to do is heat up a pan with a little vegetable oil (I prefer something like canola oil for this particular dish – the smoking point is a bit too low with olive oil). Add in loads of wild mushrooms. I like to add a sprinkle bbq spice at this point. Any spice mix you like will work, but I particularly like a good steak spice mix.
It’s a good thing you have a crazy mushroom-foraging friend. Otherwise you’d have to wander around in the woods looking for your own mushrooms. You likely know this, but just in case you haven’t cooked mushrooms outside of soup or pizza, when you cook mushrooms, they give off water at first. Don’t panic, just keep them cooking on a medium heat. Once the water disappears, they’ll start to brown and will begin to crisp up. I like them when they look like the mushrooms in the picture, just starting to crisp on the edges. At our house, at just that instant, the smoke alarm goes off every time, even though the stove fan is working just fine. I holler, “we’re cooking”, and hit the off button with a wooden spoon. It’s a ritual around here.
Reserve the mushrooms, and heat up the pan again.
Next step is to make an omelet. I made a 3-egger tonight. I crack the eggs into a bowl and add a little splash of milk, then beat them together for about 20 seconds with a fork. Pour the eggs into the hot pan and swirl them around. There are two kinds of people, those that pull back the edges of their omelet and swirl the uncooked egg back around the edges, and those other folks who just leave it be. I’m an unrepentant egg puller and swirler.
When your omelet is almost cooked, sprinkle a wee bit of salt and fresh ground pepper over it, then pour your cooked mushrooms on top. Next, just fold and serve. Perfect with toast (and OK I’ll admit it, I like ketchup with my omelets).Delicious with a cool ale.