One of the best omelets ever. Girolles and spring onions.
This girolles and spring onions open-face omelet is one of the best, evidently if you like wild mushrooms. And spring onions. The garlic and chili are optional here, but they add a couple of different flavours making this dish even better.
Fresh girolles (or call them chanterelle should you wish) are still available in the supermarket. I’m not going to tell you the exact name, but it’s big…and starts with a T. That’s the one. At £2,00 per 100g, not cheap, but worth every penny if you love wild mushrooms.
- 100g girolles mushrooms (chanterelle)
- 3 spring onions
- 2 large eggs
- 50ml olive oil (or butter)
- salt and pepper
- Optional: 2 garlic cloves, 1 chili
Heat up the oil in a frying pan, add the sliced white part of the onions, chili and the garlic, thinly sliced. Saute for a minute and add the girolles. If you don’t want to use chili and garlic, add just the white part of the spring onions saute for one minute and then the mushrooms.
Dust with a touch of salt and pepper, cook the mushrooms on a medium heat for about 5 minutes. They will begin to soften but retain some of the nice texture.
Beat the eggs and pour over. Just shake the pan a touch so the eggs get around everything. Sprinkle over the thinly sliced spring onion tops. Cover and cook on a low heat for 5-6 minutes (or until the eggs are set to your liking).
I served my girolles and spring onions omelet with crusty toasted ciabatta, thin slices of raw wet garlic and some ripe avocado. With a touch of lemon juice over the top.