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Wild Mushroom Omelet

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.

Course: Breakfast, brunch
Cuisine: American
Keyword: blue cheese, chanterelle, eggs, mushrooms, wild mushrooms
Servings: 4 people
Author: HelenFern
Ingredients
  • 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)
Instructions
  1. 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. 

  2. Remove from the heat and drain on paper towels.

  3. Gently wipe the pan out.

  4. Beat the eggs with the remaining ingredients (except oil and cheese) until they are well blended and frothy.

  5. 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.

  6. Spread the cheese over the top and let it melt a little, about 3 to 4 minutes. 

  7. Top with the wild mushrooms (and bacon if adding it) and gently fold the eggs in half.

  8. Serve hot with hot sauce on the side.

Recipe Notes

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