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Herb Omelette with Champignons


Fairy ring champignons, especially the tiny ones, need the briefest of cooking, making this about as fast as food gets – from field to table in around 10 minutes flat. Perhaps a recipe for an omelette is not strictly necessary, but in this age of convenience food it’s easy to forget how good a simple omelette can be. Here, wild garlic and sorrel subtly infuse the gently-cooked eggs, perfectly complementing the fragrant nuttiness of the mushrooms. It’s all about the quality of the ingredients and good technique: follow our guidelines for this speedy springtime snack, then try creating seasonal variations using other mushrooms and herbs.

Makes : 1 omelette
Prep : 5 minutes
Cook : 5 minutes
  • 2 large free-range eggs
  • Salt and freshly ground black pepper
  • Pinch of cayenne pepper
  • 2-3 wild garlic leaves (or more if small), rinsed and drained
  • 4–5 leaves common sorrel (or more if small), rinsed and drained
  • 1 large handful (about 60g) fairy ring champignons
  • 1 tablespoon butter
  • A couple of drops of lemon juice
  • 1 wild garlic flower, to garnish (optional)


  1. Crack the eggs into a small bowl, season lightly and add the cayenne pepper. Trim the stems from the wild garlic and sorrel leaves and discard. Shred the leaves finely, then stir them into the egg. Set aside to infuse while you prepare and cook the mushrooms.
  2. Carefully clean the fairy ring champignons and trim the stems to just a couple of millimetres below the cap. Put half the butter into a small frying pan set over a medium heat. When the butter is melted and starting to foam add the mushrooms. Raise the heat and toss them briefly in the butter for a couple of minutes, until softened, then lower the heat to keep them warm. Season lightly with salt and pepper and a little lemon juice – not too much, just enough to enhance the mushrooms’ flavour.
  3. Now heat the remaining 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 cook over the lowest possible heat.When the omelette is just set on top (or as you like it), tip the champignons onto one half of the omelette and flip the other half over on top.
  4. Slide the omelette onto a warmed plate and scatter with picked wild garlic flowers, if using.


Recipe and photos by Otherwise for Wild Food UK


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