If you love mushrooms, the classic French omelette aux cèpes is a dish you must try. Made with fresh porcini mushrooms, this recipe is simple, quick, and packed with flavor. In France, this rustic French porcini mushroom omelet is trending again—a mix of tradition and taste that never goes out of style.
Why Porcini Mushrooms?
Porcini mushrooms (also known as “cèpes” in French) have a rich, nutty flavor. To cook them perfectly, first remove the spongy layer under the cap. This prevents extra liquid from making the mushrooms soggy. The result? Golden, tasty mushrooms that keep their texture.
You can use other mushrooms too, like chanterelles, but fresh porcini make this omelet truly special.
Ingredients (Serves 1)
- 1 large or 2 medium fresh porcini mushrooms
- 1 tsp olive oil
- 3 eggs
- 1 tsp water
- 1 tsp butter
- Salt and freshly ground black pepper
- 1 parsley sprig (for garnish)
Multiply the ingredients depending on the number of servings.
Step-by-Step Recipe: French Porcini Mushroom Omelet
1. Prepare the Mushrooms
- Slice off the earthy ends.
- Gently brush away dirt or leaves.
- Remove the spongy part under the cap with your fingers.
- Cut the mushrooms in half, then into thin slices (about 5 mm).
2. Cook the Mushrooms
- Heat olive oil in a frying pan.
- Add mushrooms and stir occasionally until golden brown.
- Let them release and reabsorb their juices. Remove from heat.
3. Whisk the Eggs
- Crack eggs into a bowl.
- Add water and whisk until frothy.
4. Cook the Omelet
- Heat butter in a non-stick omelet pan until sizzling.
- Pour in eggs and swirl to coat the pan.
- As eggs begin to set, lift the edges and tilt the pan so the liquid runs underneath.
- Repeat until almost set.
5. Add the Mushrooms
- Place cooked mushrooms over the eggs.
- Season with salt and pepper.
- Fold the omelet gently and slide it onto a plate.
6. Serve
- Garnish with parsley.
- Enjoy crusty bread and a glass of red wine.
Variation
For a creamy twist, add a spoonful of crème fraîche or sour cream along with the mushrooms.
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