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!
Wild Mushroom Omelette Recipe
A wild mushroom omelette recipe that balances earthy mushrooms with a zesty herb sauce.
Ingredients
For the Fines Herbes Sauce
- 1 tablespoon Tarragon, chopped
- 1 tablespoon Shallots, chopped
- 2 tablespoon Chives, chopped
- 2 tablespoon Flat Leaf Parsley, chopped
- 1 teaspoon Lemon Zest
- 3 tablespoon Olive Oil
- 1 tablespoon Water
- 2 Pinches Kosher Salt
- Fresh Cracked Pepper
For the Wild Mushrooms
- 2-3 Oz Wild Mushrooms or Baby Bella, cleaned and diced
- 1 tablespoon Grass Fed, Organic Butter or Ghee
- ½ teaspoon Olive Oil
- 1 Pinch Kosher Salt
- 1 teaspoon Flat Leaf Parsley, chopped fine
- Kosher Salt & Fresh Cracked Pepper
For the Omelette
- 2 Large Eggs, whisked well a bowl.
- ½ tablespoon Butter, Unsalted
- 1 Pinch Kosher Salt
Instructions
For 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.
For the Mushrooms (more detailed instructions in the sauteed mushrooms post)
- 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.
For the Omelette
- 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.
Putting together the Wild Mushroom Omelette Recipe
- 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!
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 2120Total Fat 166gSaturated Fat 55gTrans Fat 1gUnsaturated Fat 100gCholesterol 3694mgSodium 2114mgCarbohydrates 26gFiber 7gSugar 8gProtein 128g
This website provides approximate nutrition data and information for convenience and as a courtesy only.
Final thoughts on the Wild Mushroom Omelette Recipe with Fines Herbes:
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!
[…] GET THE RECIPE […]
[…] oh I do love brunch… and if you do nothing else, make sure you take a look at this Wild Mushroom Omelette Recipe. The fresh herb sauce is my absolute favorite with eggs. It’s a recipe that gets almost no […]
[…] or a delicious paleo sweet potato hash recipe. Want to stick with eggs? How about a delicious wild mushroom omelette with a bright herb […]
[…] 3. Wild Mushroom Omelette Recipe This one is part omelette, part burrito with a hearty low-carb filling of wild mushrooms with butter, olive oil, kosher salt, flat lead parsley, and fresh cracked black pepper. Best part? It’s covered in a delicious;y green fines herbes sauce with tarragon, shallots, and lemon zest. […]
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