Photo: Omelette aux Champignons Recipe
Ingredients
- 1 1/2 pounds mushrooms, sliced (recommended: Champignons de Paris)
- 2 tablespoons salted butter, plus 1 tablespoon
- 12 fresh eggs (2 per person)
- 2 tablespoons creme fraiche
- Handful chives, finely chopped, plus extra for garnish
- 1/2 tablespoon crushed white peppercorns*
- Salt (recommended: Fleur de Sel)
- Serving suggestion: green salad
- *Cook's note: To crush peppercorns cover them with a cloth and crush with a rolling pin
Directions
Cut the mushrooms into thick slices, and on high heat saute in 2 tablespoons of butter in a non-stick frying pan on low heat.
In a medium bowl whisk the eggs by hand for 10 or 15 minutes until a frothy mousse forms on top. Add creme fraiche and chives. Season the eggs with sea salt and white peppercorns.
In a separate, large, non-stick frying pan melt 1 tablespoon of butter on a low heat, taking care not to burn it. Pour in the eggs and cook for about 2 minutes.
Cook' note: the slower you cook it, the better the omelette.
When the omelette is cooked around the edges but still runny in the middle, add mushrooms. Cook until the eggs are firm, or to taste.
Using a spatula ease the omelette onto a plate and flip it in half. Slice into six portions.
Garnish with finely chopped chives and serve with a green salad.
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By madtown_jeremy
Madison, WI
on March 22, 2006
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I made this for my family after following Tyler's lead and it turned out wonderfully. It's amazing what a difference beating time makes, as every time I beat an egg now I beat it until it's frothy on top. : It comes out perfect every time, even when just scrambling!
Do yourself a favor and buy a good non-stick saute pan with rounded edges for this one, as there's a lot of eggs in it and a squared off pan will just give you all kinds of trouble.
By sunnycooney_5238288
Chula Vista, CA
on March 21, 2006
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This is a nice breakefest!Very tasty andvery very very very yummy!
By wmcdg
Solvang, CA
on March 11, 2006
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This Omelette was great. I cut the recipe in half and used the basic recipe, but didn't have mushrooms on hand. So, I substituted sauteed leeks, a couple of strips of crisp bacon and about 1/2 cup of cheese (which I sprinkled on top just to melt before folding the omelette over. It does take longer to cook than I had anticipated, but It was delicious and worth the wait.
Shows me I can vary this recipe any way depending on which meal I am serving. It can definitely be used - for breakfast, brunch or a light dinner
Read all 6 reviews