Omelette aux Cèpes (Porcini mushrooms omelette)


When my friend Pascal told me he had some real “Cèpes”, I begged him to give me some! This type of mushroom is actually common, and is better known as Porcini. But there is a big difference between species of the Porcini category. If you look at Wikipedia, you’ll see what I’m talking about. And the ones he had, were the good ones: dark in color, with an amazing smell! When you can lay your hand on some fresh and wild ones, don’t hesitate one second. Just get them!

I didn’t have a lot, but just enough to do an omelette. It took me less than 30 minutes to cook this amazing meal… Ready?


First of all, an omelette requires great eggs. Make the effort and get some eggs from a farm as opposed to a supermarket. You will taste the difference. Big time! For two people, i’d say use at least 2 eggs per person. Break the eggs in a big bowl, and beat them. Add some salt, pepper and… a tiny bit of vinegar. Put aside.

To prepare the mushroom, brush them to get rid of all the dirt. Cut the very last bit of the base of the mushroom. Cut the head in pieces (i usually prefer lengthwise) and the base. Put some duck fat in a pan (like 1 table spoon) and sautee the mushroom. Make sure they turn golden – if not, increase the heat. When they start to get brown, lower the heat (keep under low heat for 5 minutes).


Pre-heat the oven to 350F. Mince some parsley on the side and garlic. Mix with the mushroom and let cook for another 5-6 minutes. Then add the beaten eggs to the pan. Let cook slowly (don’t get impatient, or it’s going to burn). After a few minutes (once the omelette is getting to a solid base but still juicy on the top), bring the pan in the oven and let cook until done. At this stage, it really depends on your tastes. Some people like it very well cooked, some others very juicy. Keep an eye on it, and take the pan out of the oven when it feels good!

I like to serve this dish with some nice salad. It’s just so simple, and so good!


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