Mushroom and cheese omelette, “deluxe” version. Video included.
I am a fan of mushrooms, especially wild mushrooms. And I do have quite a few recipes here featuring them. But today, in this mushroom and cheese omelette, it’s time to give the humble button mushroom it’s glory. It’s a “deluxe” omelette because it’s not only stuffed with mushrooms, it has some on the top as well. And melted Italian Fontina cheese.
See the short video below to get an idea of just how easy and simple this omelette is. Ingredients list and tips follow the clip.
- 2 eggs
- 100 grams button mushrooms sliced
- 50 ml olive oil, or 50 grams of butter
- 1 tablespoon of double cream
- 25 grams of cheese (I used Fontina cheese, but any cheese that melts is fine, eg cheddar)
- salt and pepper
- optional - fresh parsley and chopped spring garlic
Some recipe tips.
- You could use butter or even a different type of oil, rapeseed, sunflower, anything you fancy. Duck or goose fat or lard, but then again it would be too rich.
- You need to have the pan and the oil quite hot. Both for cooking the mushrooms (if it’s not hot enough then the mushrooms will release too much liquid and will soften faster, destroying their delicate texture), and for the omelette. A non-stick frying pan is highly recommended.
- Just one spoon of double cream will make the omelette richer, add more and you could end up with scrambled eggs.
- The parsley and spring garlic are purely optional. The add extra freshness and colour to the dish, also, obviously a hint of garlic, that works well with the mushrooms.
- Once the eggs hit the pan, using a spatula, or a wooden spoon, push the egg from the sides to the middle. Until most of the egg has cooked, but the top is still a bit soft. Don’t bother too much folding the omelette. Anyway, the bottom part will be on top once you flip it.
- If you don’t have a gas torch to melt the cheese, then a hot oven grill will do the job in one minute.
More mushroom recipes:
- Fried morel mushrooms.
- Dryad’s saddle or pheasant’s back mushrooms, shallow fried.
- Mousserons with bacon and eggs.