If you are lucky enough to get morels, you want to make sure to soak them. If you don't know already, there is a bit of a debate on mushrooms in the food world. On one hand, you can't wash them because that makes them soggy. On the other hand (the hand I'm on), mushrooms grow in dirt, and I would prefer not to eat dirt. Plus, if I didn't pick them, I can't guarantee that whoever did pick them washed their hands first. Eww.
On a personal pride note, this is my first 100% local recipe (except for salt and pepper).
Active time: 20 minutes
Total time: 25 minutes
- 2 morel mushrooms, soaked and rinsed (L)
- 1 shitake mushroom (L)
- 1 clove garlic, minced (L)
- 1 tbsp butter, divided (L)
- Two large eggs (L)
- 1 tbsp heavy cream (L)
- 1 tbsp crumbled goat cheese (L)
- 1 tbsp minced chives (L*)
- Salt and pepper
While mushrooms are cooking, gently whisk eggs together with cream. Once mushrooms are done, remove from pan into a small bowl and set aside. Add remaining butter and allow to melt fully before pouring eggs into pan.
The trick I use when making omelettes is to "poke" them just a little when they start cooking. Using a spatula, I just make quick little jabs into the bottom. This helps move just a little bit of the cooked egg up and the raw egg down, so it cooks through more evenly. I have found this leads to a fluffier omelette and lessens the risk of raw egg juice in the inside of the omelette. You're not scrambling it, but just breaking it up a little.
Don't do this too long. If you overcook your omelette, it will be dry and brown on the bottom. When the eggs are still wet and raw on the top, add the mushrooms, cheese, and chives, and fold the omelette in half. Turn the heat off, cover, and allow to sit for 5 minutes to finish cooking.
I don't know if that made a lot of sense. I should try to make an omelette video.