John Myers
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Omelette with Bamboo Mushroom Filling
The perfect omelette with bamboo mushroom filling recipe with a picture and simple step-by-step instructions.
Omelet:
- 4 Eggs
- 125 ml Milk
- 1 tsp Salt
- 1 pinch Salt
- 40 g Flour
- 2 tbsp Butterfat
Bamboo mushroom filling:
- 250 g Brown mushrooms
- 1 Can Bamboo slices 140 g
- 2 Spring onions approx. 50 g
- 1 tbsp Mild curry powder
- 4 big pinches Coarse sea salt from the mill
- 3 tbsp Creme fraiche Cheese
Serve:
- 6 Stalk Parsley for garnish
Omelet:
- Break the eggs and separate them. Whisk egg yolks with 2 tablespoons of milk and salt (1 teaspoon). Dust the flour (40 g) over it and mix / whisk with the rest of the milk. Beat the egg white with a pinch of salt with a hand mixer until stiff, add to the egg yolk mixture and carefully fold in. Pour half of the dough into a non-stick pan with hot butter fat (1 tbsp), put a lid on it and let everything set slowly over a medium temperature. The bottom side should be browned well and the top side should remain soft. Slide the omelette onto an ovenproof dish and keep it warm in the oven at 50 ° C until serving. Do the same with the second omelette.
Bamboo mushroom filling:
- Let the bamboo slices drain well from the tin. Clean / brush the mushrooms, halve and cut into slices. Clean, wash and cut the spring onions into rings. Put the vegetables (bamboo slices, mushroom slices and spring onion rings) in the omelette frying pan and fry / stir-fry well. Season with mild curry powder (1 tablespoon) and coarse sea salt from the mill (4 big pinches). Add crème fraîche (3 tbsp) and simmer / cook for 4 – 5 minutes.
Serve:
- Place the omelette on 2 plates, cover with the filling and serve garnished with parsley.
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