@ 2005-2024 A.F.Touch. All rights reserved
    
5.0/5 (9 votes)

Cep Mushroom omelette

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
Mushroom omelette, Serves 2
  1. 4 eggs
  2. 200 g plus 1 small cap sautéed cep mushrooms
  3. 5 cl cep mushroom coulis
  4. 1 small shallot or 1/2 clove garlic
  5. 15 g butter
  6. 1 sprig chervil
  7. Salt & freshly ground pepper
Cep Mushroom omelette
Instagram buttonDiscord buttonFacebook buttonTwitter button

Progression

Clean the mushrooms and cut into small cubes, keeping a small whole cap.
Panfry the mushrooms in a small amount of oil with salt, pepper, and a small amount of finely chopped shallot or garlic. Set aside.

Separate the eggs, season with salt and pepper, and beat for 10 seconds with a fork. Melt the butter in a non-stick pan, add the egg mixture, and stir with a wooden spoon. When the omelette is nearly done, add the mushrooms on the top of it and fold over.

Serve on a warm plate with the small mushroom cap set on top of the omelette. Garnish with the sprig of chervil and drizzle a small ribbon of cep coulis all around.

About AFTouch-cuisine

With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane

Informations


Gardons le contact