Wild Mushroom Omelet
A classic French rolled omelet, soft and pale gold, folded around browned wild mushrooms, gruyere, and herbs.
By Steven Russell
French
A classic French rolled omelet, soft and pale gold, folded around browned wild mushrooms, gruyere, and herbs.
The French omelet is the dish chefs use to judge a cook. No color, no brown, just a soft pale roll with a barely-set center. It comes down to low heat, a little patience, and constant motion for the first few seconds. Master it and you can make breakfast for anyone.
Here it is filled with wild mushrooms cooked until deeply browned, a little gruyere, and fresh herbs. Cook the mushrooms first, and cook them dry, so they add flavor without weeping water into the eggs.
Saute the mushrooms and shallot in 1 tablespoon butter over medium-high heat until browned and dry, about 6 minutes. Season and set aside.
Why Cooking off the water first keeps the omelet clean and the filling from going soggy.Beat 3 eggs with salt and white pepper. Melt 1 tablespoon butter in a nonstick pan over medium-low.
Why Low heat is the whole secret to a pale, tender omelet.Pour in the eggs. Stir quickly with a fork while shaking the pan, then let the base set for a few seconds.
Why The stirring makes small, soft curds instead of a flat sheet.Spoon half the mushrooms, cheese, and herbs across the center. Fold and roll the omelet out onto a plate.
Why Roll it while the center is still slightly loose; it finishes as it folds.Repeat for the second omelet.
Guest-chef Sunday brunches, private dinners, and menu consulting. Tell us the date and the occasion and we send back availability and a suggested menu.
A few details and we reply with dates and a menu idea.