Tuesday, October 2, 2012
French Herbed Mushroom Omelette
This is the French version, to mind the best, there are in fact two French versions one a "Country Omelette which is browned and stirred less the other a Classic which doesn't take any colour at all they both have one thing in common a Baveuse, meaning they are both runny in the middle. Essential to my mind as opposed to the rather rubbery attempts we see in England.
Don't add cream or Milk, let the Eggs speak for themselves. In a non stick Omelette pan heated to Medium heat, you don't ever want to cook eggs at high heat, add a knob of Butter and a drop of Oil let it bubble and add the Egg mixture, shaking the pan. Gradually with the back of a fork stir the eggs in the pan lifting the silky strips of egg, it helps sometimes to take the pan on and off the heat.
I added some ceps and halved woodland Mushrooms. I had cooked in a separate pan slowly with Butter then handful of Spinach which wilts into the mushrooms, Seasoned and then added a drop of Oleoteca's Boletus, a Mushroom infused Olive Oil which intensifies the Mushroom flavour.
I served on a plate with some French fries. The perfect Omelette Soft on the inside and Baveuse in the middle.