Recipe: Porcini Mushroom Omelette

INGREDIENTS

150g porcini mushrooms (if you gather them, ensure you are confident that you are gathering the correct mushrooms, some mushrooms are poisonous)

4 eggs

10g butter

150 ml milk

1 shallot

Fresh thyme leaves

A pinch of salt

Pepper, freshly ground

Allergens are marked in bold

Start by sorting and cleaning the mushrooms. Cut them into thin slices.
Now slice the shallot. Mix the eggs and milk in a small bowl. Season with a pinch of salt and pepper.

In a frying pan, melt the butter on a medium heat. Then add the onions and wild mushrooms.
When they are golden brown, add the egg-milk mixture. After about 5 - 7 minutes the eggs should have reached a firm consistency.

You can serve the omelette directly from the pan with a few fresh thyme leaves scattered on top.