John Myers
Quick Porcini Mushroom Omelette
The perfect quick porcini mushroom omelette recipe with a picture and simple step-by-step instructions.
- 175 g Cleaned and cut porcini mushrooms (today collected in the forest)
- 50 g ½ Zwiebel
- 20 g 2 Knoblauchzehen
- 10 g 1 Stück Ingwer
- 10 g 1 rote Chilischote
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 200 ml Chicken broth (1 teaspoon instant broth)
- 1 tsp Spice mix mushroom pan from ANKERKRAUT *)
- 2 piece Eggs
- 0,5 tsp Salt
- 0,5 tsp Ground turmeric
- 2 Stalk Parsley for garnish
- Farmer’S bread or baguette or rolls
- Clean / brush the mushrooms and cut into small pieces. Peel onion and chop finely. Peel and finely dice ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (1 tbsp) with butter (1 tbsp) in a pan, add onion cubes, garlic clove cubes, ginger cubes and chilli pepper cubes and fry vigorously / stir fry. Add the sliced porcini mushrooms and stir-fry / stir-fry. Deglaze / pour in the chicken broth (200 ml) and season with the spice mixture and mushroom pan (1 teaspoon). Simmer everything with the lid on for 7-8 minutes and let the liquid boil off. Beat the eggs, whisk with salt (½ teaspoon) and ground turmeric (½ teaspoon) and spread over the mushroom pan. Let everything set with the lid on at a low temperature. Serve garnished with parsley. Serve with farmhouse bread or baguette or rolls. *) Mushroom pan / spice mixture for mushrooms with the following ingredients: sea salt, onion, tomato chips (tomato, corn starch), garlic, sweet paprika, parsley, rosemary, celery, oregano, marjoram, coriander seeds, thyme, lemon peel, allspice, fenugreek seeds
Facebook Comments