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Ingredients
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assorted mushroom as oyster
mushrooms, saffron milk-caps, young ceps, closed field mushrooms,
chanterelles, bay boletus, hedgehog and St George's mushrooms -
250g, sliced and trimmed
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eggs - 6
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unsalted butter - 70g
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ground black pepper and salt
Method
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Melt 50g of the butter in a pan,
add the mushrooms and cook until juice run. Season with pepper
and salt, remove from pan and set aside. Wipe the pan.
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Beat the eggs into a bowl, add
little seasoning. Heat the pan, add the remaining butter, pour
the the beaten egg and stir briskly with the back of a fork.
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Add the mushrooms when the egg are
about two-third set, let the omelet finish cooking for 15
seconds.
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Fold the omelet and turn into a
plate. Serve with bread and green salad. Serves 2.
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