Wild Mushroom and Goose Egg Omelettes
Thursday, May 24, 2012 at 1:12 PM
For the last few days, I’ve had access to a (very temporary) supply of magnificent goose eggs. They’re HUGE! And just one of these beauties makes a very substantial omelette. So this has been the week of the wild mushroom and goose egg omelette. Or rather, lots of them.
Each morning, walking back across the moor, I’ve stopped to buy my daily egg. Then carried it oh-so-carefully home. Once safely ensconced in the kitchen, I’ve set to……using both fresh and dried wild mushrooms; and masses of herbs and foraged greens.
The result? A gourmet dish fit for the gods. (But I’m the one who gets to eat it!)
The Recipe (in case you want to eat it, too..)
1. Soak a handful of dried, wild mushrooms in boiling water for 20 minutes or so. (You can buy tubs of dried, wild mushrooms from delis and some supermarkets.)
2. Sauté some fresh mushrooms – whatever kind you like best (I like earthy chestnut mushrooms) - in olive oil.
3. Lightly whisk your goose egg with a tablespoon or two of the mushroom soak water, plenty of freshly ground black pepper and some good quality salt (Celtic sea salt or pink Himalayan).
4. Turn the heat up high and pour the egg mix into the sautéed mushrooms. Keep drawing the outer edges of the omelette towards the centre of the pan, tilting it so the still-runny egg rushes into the space.
5. Slide the omelette onto a plate when the top is still not quite set. Sprinkle with mixed dried herbs. Strain the soaked mushrooms and scatter on top of the omelette. Add lots of fresh herbs (whatever you have to hand – I’ve mostly been using basil and thyme this week) and/or foraged or fresh greens (try wild rocket, ramsons or dandelion leaves).
6. Fold over the omelette if all the toppings allow.
7. Feast!
Reader Comments (1)
Whoa one egg for one dish. That is a big egg. Sounds delish. Love the visual of you carrying your egg with gentle hands over the moor. lovely.