Camden New Journal - Recipes for Wild Mushroom Omelette

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 23 July 2008

Clare Latimer's recipe for Wild Mushroom Omelette

Wild Mushroom Omelette
Wild mushrooms have a special flavour and there are many dried ones to choose from in supermarkets. If you are lucky, some Farmers’ markets now have stall and that is even better as you can discuss which mushroom is best and also they will give you some new ideas and recipes.

Ingredients
Serves 2-4
15g dried shitake mushrooms, or similar;
One red onion, peeled and finely chopped;
One desp sugar;
One tbsp extra virgin olive oil;
One clove garlic, peeled and crushed;
One desp wine vinegar;
Six eggs.
Salt and freshly ground black pepper;
Small handful fresh chives, finely chopped.

Method
Soak the mushrooms as directed on the packet, then chop roughly or cut with scissors.
Put the onion and sugar into a 25cm non-stick frying pan with the olive oil and cook slowly for 10 minutes or until slightly caramelised.
Add the mushrooms, garlic and vinegar and cook for another few minutes. Remove half the mixture and set aside.
Beat the eggs in a bowl with one tbsp water and season with salt and pepper, then stir in the mushroom mixture from the frying pan, leaving the oil in the pan.
Raise the temperature under the frying pan to a moderate heat and then pour in the egg mixture.
Using a fork, gently draw the uncooked egg mixture towards the centre of the pan.
Cook until the eggs are still slightly runny in the middle. Spread the rest of the mushroom mixture over the top.
Using scissors, snip over the chives.
Divide the omelette into halves or quarters, depending on your appetite and serv

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