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From the Comfort Food Diner: wild mushroom and cheese omelet

First, visit the enchanted mushroom forest and forage up some tasty edible mushrooms. Any old fool knows that mushrooms you’ve foraged yourself taste best. Just be sure you pick tasty edibles and not sickeners or poisonous mushrooms. Today I used scaber stalks (Leccinum), which I collected the other day. These are mild boletes which characteristically turn black when you cook them.

Next, go out to the garden and pick some fresh herbs. I used basil.

Grate up some of your fave cheese. These mushrooms are mild so I decided to punch things up a little with some quality Parmasan, roughly grated.

The mushrooms need to be pre-cooked. Sautee them with a little bit of oil, salt and pepper. Like most mushrooms, these release fluid when you start to cook them. Once the fluid is cooked off, continue to gently cook them until they begin to get some crisp on the surface. What you want is crisp on the outside, juicy on the inside. Always cook wild mushrooms well.

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Whisk the eggs and pour into the mushroom pan (which you have left on the hot stove after removing the cooked mushrooms). Sprinkle in the fresh herbs and the cooked mushrooms and the cheese. When the omelet is ready, fold it up.

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We were given a wonderful local tomato the other day, so I cut a thick slice, and finally added some Sriracha sauce to dress the omelet. Finish it off with some fresh ground pepper. Great with a cold ale.

 

4 Comments

  1. Salvelinas Fontinalis

    fresh basil ? try this idea from our famous Landron next door neighbor… put 4-5 drops of olive oil on the tomato slice. Chop up maybe a half medium basil leaf into wee small pieces and sprinkle on the tomato. Dont over do the basil. Let it sit a minute or so until the basil gets a bit wet from the tomato juice and the oil. enjoy. This doesnt work as well with dried basil. Add salt and pepper too if you like.

  2. This sounds like something I’d do. With some bread that you could really tear with your teeth. What about a bit of garlic as the shrooms approach maturity in the skillet? And some Himalayan salt?

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