We made this scrumptious omlette today for a late lunch / early dinner. We used 4-5 medium to large luscious homegrown portabello mushrooms, and the flavour that these emparted into the eggs was amazing.
We have made similar omlettes with feild mushrooms, but because todays mushies were so fresh they had a completely different texture and flavour — very aromatic, almost similar to a porchini mushroom, and the texture was firmer than most supermarket ones we’ve tried – more resistence to the teeth, but very moist as well. We sauteed the mushrooms, bacon, garlic, spring onion and tomato in the pan first, and later added the eggs, before putting it all in the oven. This gave the portabellos extra flavour, and allowed their juices to leak out into the egg mix, infusing it with stocky mushroomyness. A very luxurious tasting dish to try next time you have some quality mushies on hand. Here’s the recipe… Serves 4+
4 to 5 medium/large portabello mushrooms
12 free range eggs
1 rasher bacon, diced
1 thick spring onion or 1 small leek, sliced
3 small tomatoes, de-seeded and chopped
10 fresh sage leaves, chopped
1 clove garlic, sliced
salt & pepper to taste
1 cup grated cheese
2 tablespoons yoghurt (homemade is best)
40g butter (homemade is best)
- Preheat oven to 180C.
- Melt butter in pan, and sautee mushrooms, bacon, spring onion, tomatoes, sage, garlic, and salt & pepper, until everything has softened & browned slightly.
- Beat the 12 eggs with a touch of salt & pepper, add the yoghurt and mix in well.
- Pour over the sauteed vegetables. Top with grated cheese.
- Place into an oven for about 15-20 minutes, until the omlette is just set.
- Serve and enjoy! 🙂
More mushrooms to come!