This Wild Mushroom Omelette recipe was born from a mushroom oversupply stalemate I had in my household recently. My father-in-law bought ten pounds (yes, I said 10 pounds!) of mushrooms from a grower in Oregon. What a sight to behold! Pounds of chanterelles, black trumpets, hen-of-the-woods, beech mushrooms, and the amazing ‘Lions beard mushrooms.’ I was in mushroom nirvana! But what’s a man to do with so many mushrooms?
I earmarked some for a mushroom soup and the chanterelles for a delicious CAB hanger steak. It seemed we would have no problem running through all the shrooms. Since I love mushrooms and eggs I thought I had to make a mushroom breakfast dish, and lo, the wild mushroom omelette recipe was born.
I thought about counterbalancing the earthy nature of the mushrooms with something fresh and bright and scribbling down notes for the herb sauce. I had shallots, parsley, chives, tarragon, and lemon zest on hand and used them to make this nice, bright sauce that will elevate any egg dish. With the fine herb sauce (fines herbes), the mushroom omelette dish is fresh and oh-so-tasty! Let’s create the flavors together!
This recipe is: Low Carb, Keto, Gluten Free, Paleo and Vegetarian
Table of Contents
6 Reasons to Love This Recipe
I love the combination of mushrooms and eggs. This recipe is special to me because of its unique flavors. You may also love it for reasons like:
- Mushrooms and eggs taste delightful together.
- Learn to make a classic French-style omelette.
- The fresh herb sauce can be used as a marinade or a topping for grilled meats!
- Perfect for a brunch option or special occasion breakfast.
- It’s a low-carb filling dish, but nobody would notice.
- It is a sight to behold on the plate!
Is Wild Mushroom Omelette Low-Carb?
Yes, eggs and mushrooms are low-carb foods. So long as the omelette does not feature high-carb ingredients like flour or starchy vegetables, it fits a low-carb diet. This recipe has 4 g net carbs per serving, thus perfect for any low-carb diet. You can pair the omelette with other dishes for breakfast or make it as a celebratory dish at a brunch spread without worrying about spiking your carb intake.
Wild Mushroom Omelette Ingredients List
The delicious mushroom omelette requires the following ingredients:
For the Fines Herbes Sauce
- 3 tablespoons olive oil
- 2 tablespoons chives, chopped
- 2 tablespoons flat leaf parsley, chopped
- 1 tablespoon tarragon, chopped
- 1 tablespoon shallots, chopped
- 1 tablespoon water
- 1 teaspoon lemon zest
- 2 pinches of kosher salt
- Freshly cracked black pepper, to taste
For the Wild Mushrooms
- 2-3 ounce wild mushrooms or baby bella mushrooms, cleaned and diced
- 1 tablespoon grass-fed organic butter or ghee
- 1 teaspoon flat leaf parsley, finely chopped
- ½ teaspoon olive oil
- 1 pinch kosher salt
- kosher salt and fresh cracked black pepper
For the Omelette
- 4 large eggs, whisked well in a bowl
- ½ tablespoon unsalted butter
- 1 pinch kosher salt
Note: I do not recommend foraging wild mushrooms unless you are an expert. Find them at a farmers market or use the substitutions listed below. Wild mushrooms can be dangerous to consume if you are not an expert at identifying edible varieties.
Ingredient Substitutions
Use these simple swaps if you are missing some ingredients listed above:
- Tarragon: Use fresh basil if tarragon is hard to find.
- Shallots: Use the same amount of red onion.
- Chives: The green portion of a green onion (scallion) will work fine.
- Flat leaf parsley: Since we are blending this, you can substitute it with arugula (AKA rocket or rucola) or curly parsley.
- Lemon zest: Lime zest works okay. A splash of lemon or lime juice will also work.
- Olive oil: Avocado, coconut, or MCT oil are great swaps.
- Wild mushrooms: Wild mushrooms are a rarity. Use a gourmet mushroom mix of button, cremini, shiitake, portobello, hen-of-the-woods, oyster, or lobster mushrooms, if you cannot find wild mushrooms at the farmers’ market.
- Butter: Ghee or clarified butter.
Additional Ingredients
I love to punch up the flavors of this delicious dish with these optional ingredients:
- Dairy: This omelette sings when you add a dollop of sour cream on top of it before drizzling the herb sauce. It also pairs well with richly flavored cheese like goat cheese crumbles or Gruyère cheese.
- Veggies: Add some sautéed spinach or sautéed onion to the mushroom variety. Chop up leftover cooked asparagus and add it to the omelet. You’ll love the combination of flavors.
- Sun-Dried Tomato: Finely chop about a teaspoon of sun-dried tomatoes (a little goes a long way!) and sprinkle over the omelet. The tomatoes add a lot of depth and sophistication.
- Bacon or Ham: Everything in this recipe pairs well with chopped, cooked bacon. Try my homemade bacon bits for a depth of flavor. Another option is cooked ham. Add butter to a pan over medium-high heat and add chopped ham. Cook until browned and add to the mushrooms. Awesome.
- Truffle oil: For a truly indulgent experience, drizzle just a touch of truffle oil over the omelette. If you use store-bought truffle oil, ensure it is not just flavored with truffles but made from actual truffles!
Note: The additional ingredients are optional and not part of the original recipe.
Cooking Tools
Gather the following tools for the wild mushroom omelette recipe:
- Heavy-bottomed pan or skillet
- Non-stick pan
- Rubber spatula
- Knife and cutting board
- Measuring cups and spoons
- A medium bowl and a whisk
How To Make Wild Mushroom Omelette: Complete Cooking Guide
Cooking Method
- Sautéing
- Pan-frying
Preparation Steps
- Gather the tools and ingredients.
- Clean and dice the mushrooms.
- Wash and chop the chives, tarragon, parsley and shallots.
- Whisk the eggs in a bowl.
- Prepare the fines herbes sauce. Add all the ingredients for the sauce into a mini-prep or a blender. Pulse until the consistency looks good. Taste and adjust the seasoning.
Cooking Instructions
For the Mushrooms
- Heat a heavy-bottomed pan over medium-high heat. Add the butter and olive oil to the pan. When the butter melts, add the mushrooms and cook for about 2 minutes, stirring.
- When the mushrooms begin to lose their moisture, add a pinch of salt or two. Continue to cook until the moisture has evaporated and your mushrooms look tender and delicious.
Remove from the heat, add in the parsley, and set aside.
For the Omelette
- Heat a non-stick pan over medium heat. Add the butter. Swirl it in the pan until melted. When it starts to bubble, add the eggs.
- Allow the eggs to set for about 30 seconds. Using a rubber spatula, lift one side of the set egg and angle the pan toward that side. Allow the raw egg to run under the spatula. Repeat around the omelette.
- You’re ready to roll when most of the egg has set, and the top is still a bit jiggly.
Putting together the Wild Mushroom Omelette Recipe
- Slide the eggs out of the pan onto a plate.
- Add the mushroom filling into the middle, and then fold the eggs around the mushrooms.
- Add the fines herbes on top and around the plate.
- Serve immediately. Happy eating!
💡 My Pro Tip
My big tip for the day is about cleaning mushrooms. They require thorough cleaning to get rid of grit and debris. It’s almost inevitable that they’ll be dirty, particularly if you get wild mushrooms at a farmers’ market. Here are my tips:
- Wild mushrooms: You will notice that most wild mushrooms have pine needles and a lot of grit on them. They are also very delicate and don’t like to be submerged in water. My father-in-law showed me how to clean them using an old toothbrush. Gently brush off all the dirt, leaves, and pine needles. Once they look good, you’re ready to chop and cook.
- Store-bought baby bellas, cremini, or button mushrooms: Typically, the grit on these is dark brown soil, usually on the top of the mushroom. This is from where they poked through the earth. You can take care of it by turning on a gentle stream of water from the tap. Place the top of the mushroom under the water and use your thumb to clean off any grit. Be careful not to get water on the underside of the mushroom (in the gills), as it will become waterlogged and steam rather than brown. Place them in a colander and allow them to drain well.
- Shiitake, oyster or hen-of-the-woods mushrooms: These specialized mushrooms are often much cleaner than cremini or buttons because they don’t poke through the soil. Shiitake mushrooms, for example, grow on logs. Typically, these mushrooms hold most of their grit on the stems. Most times, if the stems are dirty, I cut them off and discard them. Shiitake stems can be very woody.
⏲️ Time-Saving Tips
- Buy pre-cleaned and sliced mushrooms.
- Make the herb sauce ahead of time. It will last in the fridge for a few days and develop beautifully.
- Cook the mushrooms the day before and warm them to shorten the cooking time.
What To Serve With a Wild Mushroom Omelette?
The wild mushroom omelet pairs well with other breakfast dishes for a breakfast or brunch spread. Some great pairing options include:
- Crispy Keto Waffles: Serve the omelette alongside these delightful waffles and a cup of coffee or tea for a satisfying breakfast meal.
- Stuffed Zucchini: Paired with the wild mushroom omelette, stuffed zucchini makes a fantastic meal or an elegant breakfast feast.
- Simple Sage Sausage: For extra protein and savoriness, serve the mushroom omelette hot with the flavorful sage sausage on the side.
- Grilled Asparagus: The asparagus adds a natural sweetness and a delicious smoky flavor to the fluffy mushroom omelette.
Storage and Reheating Instructions
Storage
- The mushrooms and the herb sauce can be stored in the fridge for up to five days in separate airtight containers. The omelette itself does not keep, as cooked eggs often do not reheat well.
Reheating
- I do not recommend reheating an omelette like this one. It is thin and delicate, so it is best eaten fresh. A thicker, Western-style omelette might reheat well in a non-stick pan with some butter over medium heat covered with a lid.
Conclusion
My Wild Mushroom Omelette recipe is a lovely dish for brunch with family and friends. The fine herb sauce takes its flavors over the top! You can make the omelette without the fine herb sauce, but I can’t promise you it’ll be as good. But the sauce only takes a few extra minutes, and you will have some leftovers (most likely!) to use on a bunch of other things, too. It tastes fantastic on regular eggs, chicken, or fish. It’s also great for brightening a soup.
Go ahead and treat your family to this elegant egg mushroom dish! They will appreciate your cooking skills! Use regular mushrooms if you cannot access wild edible mushrooms. Baby Bellas, oysters, shiitake, or cremini mushrooms are all excellent substitutes that are easily accessible. I don’t recommend foraged mushrooms unless you are an expert on wild mushrooms.
If you have any thoughts, comments, or other favorite egg recipes you would like to share, please drop them in the comments below.
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FAQs
Many types of mushrooms can add incredible texture and flavors to an omelette. Shiitake, cremini, lobster, baby bellas, white mushrooms, or oyster mushrooms are all great options for an omelette.
You can add several delicious fillings like caramelized onions, cheese, bell peppers, sun-dried tomatoes, bacon bits, or cooked asparagus.
Wild Mushroom Omelette Recipe
Ingredients
For the Fines Herbes Sauce
- 3 tablespoons olive oil
- 2 tablespoons chives chopped
- 2 tablespoons flat leaf parsley chopped
- 1 tablespoon tarragon chopped
- 1 tablespoon shallots chopped
- 1 tablespoon water
- 1 teaspoon lemon zest
- 2 pinches of kosher salt
- Freshly cracked black pepper to taste
For the Wild Mushrooms
- 2-3 ounce wild mushrooms or baby bella mushrooms cleaned and diced
- 1 tablespoon grass-fed organic butter or ghee
- 1 teaspoon flat leaf parsley finely chopped
- ½ teaspoon olive oil
- 1 pinch kosher salt
- kosher salt and fresh cracked black pepper
For the Omelette
- 4 large eggs whisked well in a bowl
- ½ tablespoon unsalted butter
- 1 pinch kosher salt
Instructions
For the Mushrooms
- Heat a heavy-bottomed pan over medium-high heat. Add the butter and olive oil to the pan. When the butter melts, add the mushrooms and cook for about 2 minutes, stirring.
- When the mushrooms begin to lose their moisture, add a pinch of salt or two. Continue to cook until the moisture has evaporated and your mushrooms look tender and delicious.
- Remove from the heat, add in the parsley, and set aside.
For the Omelette
- Heat a non-stick pan over medium heat. Add the butter. Swirl it in the pan until melted. When it starts to bubble, add the eggs.
- Allow the eggs to set for about 30 seconds. Using a rubber spatula, lift one side of the set egg and angle the pan toward that side. Allow the raw egg to run under the spatula. Repeat around the omelette.
- You're ready to roll when most of the egg has set, and the top is still a bit jiggly.
Putting together the Wild Mushroom Omelette Recipe
- Slide the eggs out of the pan onto a plate.
- Add the mushroom filling into the middle, and then fold the eggs around the mushrooms.
- Add the fines herbes on top and around the plate.
- Serve immediately. Happy eating!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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7 Responses
Holy smokes- that fine herb sauce is one of the best combinations with eggs I have ever tasted.
Hey Larry:
Tell me about it… it’s heavenly!
Thanks for stopping by.
Have an excellent day in the kitchen!
Scott
The combination of mushrooms and herbs is perfect! Could you suggest a good salad or vegetable side to pair with this omelette for brunch?