Omelet with porcini mushrooms
The weather has turned cold and gray, no sun to warm the earth and the mushrooms no longer risk showing the tip of their hats for the moment.
This is where I don't regret having frozen my last harvest, two kilos of pretty porcini mushrooms. Cut into good slices, small passage in a lightly oiled pan to make a good part of their water, a small stay on absorbent paper to mop up water and fat, bagging and heading to the freezer.
And to cheer up, a small omelet with porcini mushrooms.
For this, you will need for 4 people:
12 Eggs (my ORGANIC eggs are quite small, if bigger 8 would surely be enough),
500 g of porcini mushrooms,
Grape seed oil (or duck or goose fat ...),
Trim the mushrooms by eliminating the earthy parts,
Quickly wash and dry them,
Cut in pieces,
Heat 1 tablespoon of oil in a pan and add the porcini mushrooms.
Leave to color by sautéing them, then lower the heat, cover and cook gently for about 15 minutes,
Chop 2 cloves of garlic and 2 tablespoons of parsley,
Mix then add this parsley to the porcini mushrooms,
Continue to cook slowly for 10 minutes,
Crack the eggs, salt and pepper,
Beat them briskly in an omelet,
Take the porcini mushrooms with a skimmer and add them to the eggs,
Return a little fat to the pan and pour in the egg-porcini mixture,
Heat over high heat, scrambling the mixture with a fork to sear the omelet,
Continue cooking for a few minutes,
Fold the omelet just before serving.
I don't know if you've noticed, but for once the photos are mine, a little miracle I managed to take photos while cooking, it's an event….
It only remains for me to return to hibernation while waiting for the return of the beautiful days and to say to you very soon.