Stuffed Mushroom Omelette

Ingredients

• 8 eggs
• 200 ml milk
• 3 tbsp grated parmesan
• Salt
• freshly ground pepper
• freshly grated nutmeg
• 500 g mushrooms
• 1 small white onion
• 1 Carrot
• 2 tbsp dried porcini mushrooms
• 4 tbsp chopped parsley
• 5 tbsp crème fraîche
• 2 tbsp extra-virgin olive oil
• clarified butter (for frying)

Instructions

1. 1.

   Beat the eggs vigorously, then add milk, parmesan, salt, pepper and nutmeg, whisking again until well combined.

2. 2.

   Soak the dried porcini for about 20 minutes in 150 ml lukewarm water. Peel and finely chop the onion; peel and grate the carrot coarsely. Clean the fresh mushrooms and slice thinly. Drain the soaked porcini well, reserving the soaking liquid, and finely mince it with a paring knife. Heat oil in a pan and gently sauté the onion and carrot, then add the dried porcini and fresh mushrooms, stirring over medium heat for 1–2 minutes. Add the reserved soaking liquid and bring to a boil. Reduce briefly, then lower the heat and simmer until about two-thirds reduction. Stir in crème fraîche, season with salt and plenty of pepper, fold in parsley, and keep the mushrooms warm.

3. 3.

   Next prepare the omelettes: melt 1–2 tsp clarified butter in a large pan. Beat the eggs again and cook four omelettes one after another. Fry each side for about 1 minute, then immediately place on preheated plates and fill with the warm mushrooms. Serve with a small salad if desired.