Recipe: Cep Mushroom omelette

Name: Omelette aux cèpes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 portions
Ingredients: 4 oeufs de ferme; 200 g de cèpes sautés + 1 petite tête; 5 cl de coulis de cèpes; 1 petite échalote ou une demi-gousse d'ail dégermée; 15 g de beurre; 1 pluche de cerfeuil; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (9 reviews) Other dishes

Prep 10 min

Cook 5 min

Total 15 min

Servings 2 serv.

Ingredients for 2 servings

Mushroom omelette, Serves 2 :

4 eggs
200 g plus 1 small cap sautéed cep mushrooms
5 cl cep mushroom coulis
1 small shallot or 1/2 clove garlic
15 g butter
1 sprig chervil

Salt & freshly ground pepper

Step-by-step directions

Clean the mushrooms and cut into small cubes, keeping a small whole cap.

Panfry the mushrooms in a small amount of oil with salt, pepper, and a small amount of finely chopped shallot or garlic. Set aside.

Separate the eggs, season with salt and pepper, and beat for 10 seconds with a fork. Melt the butter in a non-stick pan, add the egg mixture, and stir with a wooden spoon. When the omelette is nearly done, add the mushrooms on the top of it and fold over.

Serve on a warm plate with the small mushroom cap set on top of the omelette. Garnish with the sprig of chervil and drizzle a small ribbon of cep coulis all around.

Cèpes Omelettes Omelette aux champignons