OMELETTE WITH GIROLLES MUSHROOMS

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OMELETTE WITH GIROLLES MUSHROOMS



Indulge in the rich, earthy flavors of a classic Omelette with Girolles (Chanterelle)
Mushrooms. This elegant and satisfying dish marries the delicate taste of golden Girolles mushrooms with fluffy, perfectly cooked eggs. The result is a harmonious blend of savory goodness that's ideal for breakfast, brunch, or even a quick and nutritious dinner. With its enticing aroma and mouthwatering appeal, this omelette is a culinary delight that will awaken your taste buds and leave you craving more. Let's dive into the delightful world of Omelette with Girolles Mushrooms and discover how to create this gourmet masterpiece in the comfort of your own kitchen.


Ingredients:

For the Omelette:

  • 3 large eggs
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tablespoon butter

For the Girolles Mushrooms:

  • 200g (7 oz) fresh Girolles mushrooms, cleaned and trimmed
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

1. Clean the Girolles Mushrooms:
  • Start by cleaning the Girolles mushrooms. Gently brush off any dirt or debris with a mushroom brash or a clean, damp cloth. Trim the ends of the stems if they appear tough.
2. Prepare the Mushroom Saute:
  • Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Add the cleaned Girolles mushrooms to the skillet and sauté them for 5-7 minutes until they are tender and have released their moisture.
  • Season with salt and pepper, and sprinkle with fresh parsley. Remove the mushrooms from the skillet and set them aside.
3. Make the Omelette:
  • In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. Heat a nonstick skillet over medium-high heat and add the butter. Once the butter has melted and starts to foam, pour the egg mixture into the skillet.
4. Cook the Omelette:
  • Allow the eggs to set around the edges, then gently lift the edges with a spatula and tilt the skillet to let the uncooked eggs flow to the edges. Continue to cook for 2-3 minutes, or until the omelette is mostly set but still slightly runny on top.
5. Add the Sauteed Girolles:
  • Spoon the sautéed Girolles mushrooms over one-half of the omelette. Fold the other half of the omelette over the mushrooms to create a half-moon shape.
6. Finish Cooking:
  • Cook for another 1-2 minutes until the omelette is fully set but still slightly moist in the center. The omelette should have a golden-brown color on the outside.
7. Serve:
  • Slide the omelette onto a plate, and garnish with additional fresh parsley if desired. Serve hot and enjoy!


This Omelette with Girolles Mushrooms makes for a delightful breakfast or brunch. You can also add some grated cheese for extra flavor if you like.


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