Cep Mushroom omelette
From the one star french chef Patrick Asfaux
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Cooking time :
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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
Progression
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.
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.
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