Omelette recipe with mushrooms - This is how autumn tastes

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Omelet recipe with mushrooms

Autumn is mushroom season

When the sun shines after rainy days in autumn, it's worth looking for fresh mushrooms in the forest. I can clearly remember times spent with my parents in the forest at this time of year collecting fresh mushrooms. We concentrated on those that we could identify well and reliably. These included porcini mushrooms, chestnuts, birch mushrooms and chanterelles. What we avoided, however, were mushrooms. The risk of confusion with poisonous mushrooms was too great for us. I remember that to this day. That's why I prepare this mushroom omelette recipe with fresh mushrooms that I buy in the store.


Wild Mushrooms
Wild Mushrooms

If you know better, you can of course also collect wild mushrooms. The omelette recipe also tastes good with mushrooms like the ones mentioned above. Then it gets a spicier taste. You can often get porcini, chestnuts or chanterelles at farmers’ markets.


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Omelet recipe with mushrooms

Ingredients for 2 persons

  • 4 large eggs
  • 250 ml of milk
  • 350 g champignons or other mushrooms
  • oil for the pan
  • Salt
  • pepper
  • a handful of grated cheese, e.g. B. Mozzarella


Preparation of the omelette recipe with mushrooms
Preparation of the omelette recipe with mushrooms

Preparation omelet recipe with mushrooms

First, slice the mushrooms. Fry them in hot oil in a pan.

In the meantime, whisk the eggs with milk. Season these with salt and pepper.

As soon as the mushrooms are nicely browned on both sides, pour the egg and milk mixture over them and let them set.

When the surface of the omelet is still slightly runny, spread the grated cheese on one half of the omelet and cover it with the other half. Let the omelet continue to fry briefly until the cheese has melted.

If you want your omelet recipe with mushrooms to taste a little spicier, you can use fresh wild mushrooms or a spicier cheese such as. B. Gruyeres or Allgäu mountain cheese. Alternatively, you can also add spring onions and fry them with the mushrooms.

We wish you a good appetite!


Omelet with mushrooms
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Source: own recipe

Text: Monika Fuchs and TravelWorldOnline
Photos: Pixabay and Amazon product photos

Omelette recipe with mushrooms - This is how autumn tastes

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Food and Slow Travel blog  TravelWorldOnline. They have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Their topics are trips to Savor, wine tourism worldwide and slow travel. During her studies Monika Fuchs spent some time in North America, where she - partly together with Petar Fuchs - traveled to the USA and Canada and spent a research year in British Columbia. This intensified her thirst for knowledge, which she satisfied for 6 years as an adventure guide for Rotel Tours and then for 11 years as a tour guide for Studiosus Reisen around the world. She was constantly expanding her travel regions, but curiosity still gnawed at her: "What's beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do they eat in this region?" As a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), she is now looking for answers to these questions as a travel writer and travel blogger in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is among Germany's top 50 bloggers in 2021. Find more Information about Monika and Petar Fuchs here.