Forest Mushroom Omelette with Blueberries

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! 
Mushroom Omelette

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

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 servings
Author: Lisa & Erik

Ingredients

  • 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

Instructions

  • 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.

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