Herb Omelette with Champignons
Fairy ring champignons, especially the tiny ones, need to be cooked only very briefly to retain their nuttiness and firm texture (a few seconds too long and they collapse and start leaking water, and their flavour is ruined). This simple omelette has just a few delicate flavourings so you can appreciate the subtle flavour of the mushrooms. It’s about as fast as food gets – less than five minutes from start to finish.
- A handful of fairy ring champignons
- 2 eggs
- Salt and freshly ground black pepper
- Pinch of cayenne pepper
- ½ teaspoon of finely chopped soft, delicate herbs such as parsley, tarragon or chervil
- 1 tablespoon butter
- A couple of drops of lemon juice
- 1 teaspoon chopped sorrel, to serve
- Carefully clean the mushrooms and trim the stems to just a couple of millimetres below the cap.
- Crack the eggs into a small bowl and season lightly. Add the cayenne pepper and chopped herbs and beat until evenly combined.
- Heat half the butter in an 18cm frying pan over a low heat. When it foams, pour in the eggs and swirl them round for a few seconds before leaving to set over the lowest possible heat.
- Meanwhile in a small frying pan over medium heat, melt the remaining butter. When it foams add the champignons. Raise the heat and toss the mushrooms briefly in the butter for a few seconds, then draw off the heat. Season lightly with salt and pepper and a hint of lemon juice.
- Your omelette should now be ready. Tip the champignons onto one half of the omelette and flip the other half over to cover. Slide the omelette onto a warm plate and scatter with chopped sorrel.
Recipe and photos by Otherwise for Wild Food UK