Wild Garlic and Shiitake Mushroom Omelette
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Shiitake and wild garlic is one of my favourite combinations to elevate the humble omelette . An omelette is such a simple thing to cook and the perfect dish for those in-between times; when it is not quite lunch time and not quite dinner time. You could pair the mushrooms with others green too, like rainbow chard or cavolo nero.
Ingredients
2 medium organic eggs
5 shiitake mushrooms
10g wild garlic, shredded
Generous knob of butter
Olive oil
Sea salt and black pepper
Directions
Trim off the ends of the mushrooms, and cut into thin slices.
Heat a wok or frying pan over a medium-high heat and add olive oil.
Add the mushrooms and cook for 10 minutes until they soften and sweat.
Add the shredded wild garlic and cook for a couple of minutes until wilted. Season with black pepper.
Turn the pan to the lowest heat to keep the mushrooms warm.
Beat 2 eggs with a fork until just mixed, then season with pepper and a pinch of sea salt.
Heat a 23 cm omelette pan over a medium-high flame and add the butter and swirl to coat.
Pour in the eggs and shake the pan to distribute the eggs evenly over the surface.
Use a fork to draw the edges of the omelette in while shaking the pan to redistribute the runny egg to the edges.
When the omelette looks set on the bottom, add the mushroom and wild garlic over half the omelette. Fold the omelette over itself and serve immediately.
