This recipe works great with any kind of mushroom, but wild mushrooms add a smokey, earthy flavor that just can’t be beat! For this recipe, the wild mushroom we used were chanterelles, but you can use morels, lobster mushrooms, porcini – whatever mushroom you prefer. And bacon is optional.
Here’s How to Do it:
Start by cooking the mushrooms. Heat the butter in an omelet pan. Add garlic and mushrooms, then cook until the mushrooms are soft and fragrant.
Remove from the heat and drain on paper towels.
Gently wipe the pan out.
Beat the eggs with the remaining ingredients (except oil & cheese) until they are well blended and frothy.
Heat the oil in the pan, then gently pour the egg mixture in.
Let sit for about 5 or 6 minutes, or until the eggs have started to set. Carefully flip the eggs.
Spread the cheese over the top and let it melt a little, about 3 to 4 minutes.
Top with the wild mushrooms (and bacon if adding it)
and gently fold the eggs in half.
Serve hot with hot sauce on the side.
© Copyright 2019 The Lazy Gastronome
This recipe works great with any kind of mushroom, but wild mushrooms add a smokey, earthy flavor that just can't be beat! For this recipe, the wild mushroom we used were chanterelles, but you can use morels, lobster mushrooms, porcini - whatever mushroom you prefer.
Here’s Ho
This recipe works great with any kind of mushroom, but wild mushrooms add a smokey, earthy flavor that just can't be beat! For this recipe, the wild mushroom we used were chanterelles, but you can use morels, lobster mushrooms, porcini - whatever mushroom you prefer.
- 1 pound wild mushrooms, fresh or re-hydrated
- 1 Tablespoon butter
- 1/8 teaspoon minced garlic
- 8 large eggs
- 1/8 cup milk
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 Tablespoon olive oil
- 1/2 cup Gruyère cheese, grated
- hot sauce for garnish
- 2 -3 slices crumbled, cooked bacon (optional)
-
Start by cooking the mushrooms. Heat the butter in an omelet pan. Add garlic and mushrooms, then cook until the mushrooms are soft and fragrant.
-
Remove from the heat and drain on paper towels.
-
Gently wipe the pan out.
-
Beat the eggs with the remaining ingredients (except oil and cheese) until they are well blended and frothy.
-
Heat the oil in the pan, then gently pour the egg mixture in. Let sit for about 5 or 6 minutes, or until the eggs have started to set. Carefully flip the eggs.
-
Spread the cheese over the top and let it melt a little, about 3 to 4 minutes.
-
Top with the wild mushrooms (and bacon if adding it) and gently fold the eggs in half.
-
Serve hot with hot sauce on the side.
© Copyright 2019 The Lazy Gastronome
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Oh wow, my mouth is watering! Love the idea of mushrooms and bacon, this would make a great supper!
We love breakfast for dinner! Thanks for stopping by – have a great rest of the week.
I love all types of crazy mushrooms but they are so hard to find! I find the best selection is at 99 Ranch Asian markets actually. They have an entire of crazy mushrooms you just can’t find at regular supermarkets and their prices are great! Thanks for this great recipe idea.
Wild mushrooms are usually only available during their season. You can also find them dehydrated – then you just soak them in warm water.
My kids love this wild mushroom omelet, so delish! Thanks.:)
this omelet turned out amazing! such a great way to start off the day!
I love how easy to make this recipe is, and it’s delicious!
What a delicious recipe. Thank you for sharing.
I love mushrooms and they were the perfect addition to this omelette! The whole family enjoyed!
i love mushrooms. this wild mushroom omelette is perfection – so tasty and easy to make
yum!
Wild mushroom omelet looks delicious. Perfect breakfast idea.