Morel Mushroom Omelet

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What you need:

• 1/3 Large sweet yellow onion
• 1/4 pound fresh morels (or reconstituted dried- see note)
• 1 Tablespoons of olive oil
• 3 ½ Tablespoons of butter (the real stuff)
• 1 cloves of fresh garlic
• 4 large eggs
• 1 Tablespoon cold water
• 1/8 teaspoon of salt
• 1/16 teaspoon of black pepper
• 1 Tablespoon chopped, fresh parsley
• Sriracha sauce

NOTE:  To reconstitute dried mushrooms, place them in a ceramic bowl and cover them with HOT water.  It will take a few minutes, but they will begin to absorb the moisture and be very similar texture to the fresh ones – although not quite the same.

How to Do it:

Slice the onion into thick slices.  Heat the olive oil in a skillet.  Sauté the onions until they are soft and lightly browned.  Remove from the pan and set aside.

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Clean the morels and cut them into small pieces.  I usually cut them in half to clean them, making sure I get all the stuff out.  Be careful with the tender outside parts though.   ^{[3] [4]}

 

 

 

 

 

Melt 1 ½ Tablespoons of butter in the skillet and crush 1 clove of garlic into the hot butter.  Cook gently for just a minute or two.  Add the morels.  Cook on medium, being careful not to burn the butter, until the mushrooms are browned and cooked through.  Remove from the pan and set aside.

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Meanwhile, whisk the eggs with the water, salt and pepper until they are frothy and well mixed.  Add the parsley and whisk again.

Pour the egg mixture over the mushrooms and onions and cook, covered, on medium until the eggs are set, being careful not to burn the bottom.

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Cut the eggs into fourths and fold each piece in half.  Serve hot with sriracha sauce and home fried potatoes.

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Serves 4