This recipe was originally posted on www.mushrooms.ca a organization dedicated to make more people eat more mushrooms. Check it out and follow them for mushroom ideas!
We have always had a good relationship with mushrooms. We love the mushrooms we find in stores, but also love picking Chanterelles in the forests and using them for a sauce with butter, cream and onions. When we decided to eat less meat, mushrooms were a great substitute for the protein. Here in Paris, we have open markets everywhere so we really got a good supply of fresh mushrooms to experiment with.
Forest Mushroom Omelette with Blueberries
Yield 2 servings
- 100 grams Mushrooms (we used a blend of Oyster, Crimini and Chanterelle Mushrooms)
- 100 grams chopped Onion
- 1 tablespoon cooking oil
- 4 Eggs
- 1 Clove of garlic
- 20 grams of blueberries
- First fry the mushrooms in a dry medium size pan so that the water evaporates from the mushrooms.
- Chop the onion into small pieces.
- When the mushrooms are done add the onion and the oil and lit fry together with the mushrooms until the onion becomes transparent.
- Mix the eggs with the milk and grate in the garlic, add the salt and pepper.
- Lower the heat and add the egg mixture to the frying pan. Give it a good stir so that the mushrooms and the onions are spread through the omelet.
- Cook for 8-10 minutes until the eggs have coagulated.