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

Cook

Total

Yield 2 servings

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

  1. First fry the mushrooms in a dry medium size pan so that the water evaporates from the mushrooms.
  2. Chop the onion into small pieces.
  3. When the mushrooms are done add the onion and the oil and lit fry together with the mushrooms until the onion becomes transparent.
  4. Mix the eggs with the milk and grate in the garlic, add the salt and pepper.
  5. 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.
  6. Cook for 8-10 minutes until the eggs have coagulated.
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