Mushroom omelette with turmeric
Serves 2 | Preparation 20 min
Clean and slice the mushrooms and shallot and grate the turmeric (beware: fresh turmeric stains fingers and chopping boards). Mince the garlic and keep it separate. Fry the mushrooms, shallot, paprika, turmeric, chervil and black pepper on high heat for ~2 minutes. Add the garlic and fry for a couple of minutes more until the mushrooms are slightly browned. Season with salt and take aside. Don’t rinse the pan. Turn on low-medium heat and add 2 tablespoons of olive oil on the pan/skillet. Whisk the eggs with the cream, salt and pepper and pour the mix evenly on the pan. When you notice that the eggs start to set, scoop the edges gently along the bottom towards the center with a wooden spatula for a minute or two. If openings/holes show up, transfer liquid mix into the gaps. Cook for 2-3 minutes until set from the bottom but moist on top. Sprinkle the mushroom mix on top and let warm up for ~30 seconds. Take aside and let set and cook further on the hot pan. Halve the omelette and fold both halves gently on plates. Garnish with fresh thyme.
Serves 2 | Preparation 20 min
Ingredients/Filling
3 tablespoons extra virgin olive oil
200 g (~500 ml) button mushrooms/champignons
1 shallot
3 teaspoons paprika/bell pepper flakes (or 2 teaspoons paprika powder)
1 teaspoon grated turmeric
1 teaspoon (dried) chervil
0,5 teaspoon black pepper (or to taste)
0,5 teaspoon salt (or to taste)
3 cloves of garlic
Ingredients/Omelette
2 tablespoons ev olive oil
4 free range/organic eggs
4 tablespoons heavy cream/double cream
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
A small handful of fresh thyme for garnish
PreparationClean and slice the mushrooms and shallot and grate the turmeric (beware: fresh turmeric stains fingers and chopping boards). Mince the garlic and keep it separate. Fry the mushrooms, shallot, paprika, turmeric, chervil and black pepper on high heat for ~2 minutes. Add the garlic and fry for a couple of minutes more until the mushrooms are slightly browned. Season with salt and take aside. Don’t rinse the pan. Turn on low-medium heat and add 2 tablespoons of olive oil on the pan/skillet. Whisk the eggs with the cream, salt and pepper and pour the mix evenly on the pan. When you notice that the eggs start to set, scoop the edges gently along the bottom towards the center with a wooden spatula for a minute or two. If openings/holes show up, transfer liquid mix into the gaps. Cook for 2-3 minutes until set from the bottom but moist on top. Sprinkle the mushroom mix on top and let warm up for ~30 seconds. Take aside and let set and cook further on the hot pan. Halve the omelette and fold both halves gently on plates. Garnish with fresh thyme.
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