A wild mushroom omelette recipe that you’ll go wild for! Topped with a fine herb (or fines herbes) sauce which pairs perfectly. So tasty. So fresh.
This wild mushroom omelette recipe is: Paleo, Gluten Free, Low Carb, Primal and Wheat Belly friendly.
Wild Mushroom Omelette Recipe with Fines Herbes Sauce.
When you have access to three pounds of chanterelle mushrooms, you have to take advantage of it! My father-in-law bought ten pounds (yes, I said 10 pounds!) of mushrooms from a grower in Oregon. What an awesome sight to behold: pounds of chanterelles, black trumpets, hen-of-the-woods, beech mushrooms and the awesome “lions beard” mushroom. I was in mushroom nirvana.
The plan was to use most of the chanterelles with some delicious CAB hanger steak which was being preparing for dinner the following night. Some of the mushrooms were earmarked for a huge mushroom soup. It seemed as though we would have no problem burning through all these shrooms. One thing that I really wanted to make was something mushroomy for breakfast. Why? Simply because I love mushrooms and eggs! The wild mushroom omelette recipe was born at that exact moment when I began scribbling down notes for the herb sauce.
For this recipe, the earthy nature of the mushrooms needed to be counterbalanced by something really fresh and bright. The fines herbes sauce was just the ticket. I had shallots, parsley, chives, tarragon and lemon zest on hand, so that is what I made the sauce with. Figured that they would work pretty well and boy did they ever. A nice, bright sauce will elevate any egg dish… and works really well here too.
QUICK COOKING TIP: When cleaning wild mushrooms, there are a couple tips. First, you can do what my father-in-law does and take an old toothbrush to them. You literally brush off all the dirt, leaves and pine needles. It works well and really connects you with the mushrooms you’re about to devour. The other method is to get a lukewarm bowl of water prepared. First, shake off any of the debris that you can from the mushroom, then gently swish it thorough the water, loosening any stubborn grit. Lay the mushrooms out on towels to dry.
Ok, so let’s get to the wild mushroom omelette recipe!
- 1 TBSP Tarragon, chopped
- 1 TBSP Shallots, chopped
- 2 TBSP Chives, chopped
- 2 TBSP Flat Leaf Parsley, chopped
- 1 TSP Lemon Zest
- 3 TBSP Olive Oil
- 1 TBSP Water
- 2 Pinches of Kosher Salt
- Fresh Cracked Pepper
- 2-3 Oz Wild Mushrooms or Baby Bella, cleaned and diced
- 1 TBSP Grass Fed, Organic Butter or Ghee
- ½ TSP Olive Oil
- 1 Pinch Kosher Salt
- 1 TSP Flat Leaf Parsley, chopped fine
- Kosher Salt & Fresh Cracked Pepper
- 2 Eggs, whisked well in a bowl.
- ½ TBSP Grass Fed, Organic Butter
- 1 Pinch Kosher Salt
- 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.
- Heat a heavy bottom pan over medium-high heat. Add the butter and olive oil to the pan. When the butter is melted, add in the mushrooms and cook for about 2 minutes, stirring.
- When the mushrooms begin to lose their moisture, add in the salt. 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.
- Heat a non-stick pan over medium heat. Add in the butter. Swirl it in the pan until melted. When it starts to bubble, add in the eggs.
- Allow the eggs to set for about 30 seconds. Using a rubber spatula, lift up 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.
- When most of the egg has set and the top is still a bit giggly, you're ready to roll.
- Slide the eggs out of the pan onto a plate.
- Add the mushrooms into the middle and then fold the eggs around the mushrooms.
- Add on the fines herbes on top and around the plate. It is that good.
- Serve immediately and happy eating!
So can you make this omelette without the fine herb sauce? Sure. But would you eat a steak without seasoning it first? Maybe, but the results are going to be so much better with a little spice of life! The sauce takes a couple extra minutes, but you will have some left over (most likely!) and can use it on a bunch of things. It would be great over just regular eggs, or you can brighten up some soup or add it over chicken or fish. After you taste it, let your imagination run wild!
You can make this recipe with just regular mushrooms as well. Crimini or baby bellas would be a great substitute. If you like oyster mushrooms or shiitake, go crazy! If you happen to have some lions beard mushrooms just laying around, sautee them off and throw them in some eggs. However you want to do it will work out just fine.
If you have any thoughts, comments or other favorite egg recipes you would like to share, please do so!