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.
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.
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 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!
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What you should consider when eating mushroom dishes
For an omelette with mushrooms, it is important to choose the right mushrooms. Since we like to pick mushrooms ourselves, we know how important it is to distinguish edible from poisonous ones. The choice depends on the season. In autumn we often find porcini mushrooms and chanterelles, which give a strong aroma. In spring, morels are a good choice.
There is always a risk when collecting wild mushrooms. Even experienced collectors can make mistakes. Some poisonous species look very similar to edible mushrooms. That's why we strongly advise you to only use mushrooms that you know for sure. If you are unsure, leave them alone. There are apps for identifying mushrooms, but you shouldn't rely on them.
A good place to start for mushroom courses is with certified mushroom experts or mushroom advice centers. They will help you identify your finds on site. We have benefited from such sources in the past and learned a lot. Books by experts such as the "Great Mushroom Guide" by Ewald Gerhardt are also particularly helpful.
For your omelette, we recommend that you always clean mushrooms well and only use them fresh. This way you can avoid unpleasant surprises. Even if you buy mushrooms from the supermarket, you shouldn't store them for long. They taste best straight from the market to the table.
Monika's culinary experiences
Monika inherited her passion for cooking from her mother. She grew up in Bavaria, where traditional dishes played a central role. Her mother taught her how to prepare simple but tasty dishes. These dishes, such as hearty stews or Bavarian dumplings, still find their place on Monika's table today.
But Monika's culinary journey went far beyond the borders of Bavaria. On her travels she discovered the cuisines of the world. Whether it is a hearty French omelette, as in her recipe with mushrooms, or exotic spices from faraway countries - she tries everything. On her travels, Monika not only collects memories, but also recipes. She brings these home with her, where she cooks them in her own kitchen.
It is exciting how Monika integrates the influences of world cuisines into her Bavarian tradition. She remains true to her homeland, but at the same time is open to new ideas. That is what makes her dishes so special.
More information about cycling in the Leipzig Region as well as more interesting routes:
Questions and answers about the omelette recipe with mushrooms
Which mushrooms are best for an omelette?
Mushrooms with firm flesh and a mild flavor are ideal for an omelette. Button mushrooms are a classic choice because they are readily available. However, chanterelles or porcini mushrooms will give your omelette a special touch. You can also use oyster mushrooms or morels for a more intense flavor. It is important that the mushrooms are well cleaned and fresh.
Should the mushrooms be pre-cooked before adding them to the omelette?
Yes, it is recommended. Mushrooms contain a lot of water that is released when cooked. Frying them in a pan beforehand will prevent your omelette from becoming soggy. Fry the mushrooms in a little oil or butter until the liquid has evaporated. This will give them a nice texture and more flavor.
Can you use dried mushrooms in an omelette?
Yes, you can. Dried mushrooms such as porcini or morels need to be soaked in water beforehand. Soak them for about 20 to 30 minutes until they are soft. Make sure to filter the soaking water if there are any dirt particles in it. You can also use it afterwards to refine the omelette.
Which spices go well with a mushroom omelette?
Mushrooms have an intense, earthy flavor that combines well with fresh herbs such as parsley, thyme or chives. Salt and pepper are often enough to bring out the flavor of the mushrooms. A pinch of nutmeg can also give the omelette a special flavor.
How long should a mushroom omelette be fried?
An omelette doesn't take long to cook. Fry the egg mixture over medium heat until the edges are slightly set. Then lift the edges slightly and let the uncooked egg mixture flow into the pan. Add the pre-cooked mushrooms when the eggs are almost done and carefully fold the omelette. It is ready to serve in 2 to 3 minutes.
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Source: own recipe
Text: Monika Fuchs and TravelWorldOnline
Photos: Pixabay
