8 fresh eggs
400 g of chanterelle or shiitake mushrooms
70 g of unsalted butter with salt
3 tablespoons of finely chopped scallion
Salt and black pepper to taste
8 fresh eggs
400 g of chanterelle or shiitake mushrooms
70 g of unsalted butter with salt
3 tablespoons of finely chopped scallion
Salt and black pepper to taste
Remove the stems from the mushrooms
In a large pot of boiling salted water, blanch the mushrooms for 3 minutes
Drain and pat dry on a clean plate
Cut the larger ones in half
Melt 40 g of butter in a skillet
Add the mushrooms and cook until the liquid has evaporated
Season with salt and black pepper and reserve
Beat the eggs with a fork and season with salt and black pepper
Heat the remaining butter in a non-stick skillet of 20 cm diameter
When the butter is melted, pour in the eggs and cook over medium heat, stirring the center with a wooden spoon without breaking the omelette
When the bottom is almost set, add the mushrooms and scallion
Cook for 1 minute and serve.
