John Myers
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Colorful Shimeji Mushroom Omelette
The perfect colorful shimeji mushroom omelette recipe with a picture and simple step-by-step instructions.
For seasoning:
- 4 tbsp Orange juice
- 2 tbsp Ricotta
- 150 g Shimeji mushrooms, white-capped
- 30 g Carrot threads
- 30 g Zucchino threads
- 2 Hot peppers, red, long, mild
- 20 g Almonds, peeled
- 2 tbsp Celery leaves, fresh or frozen
- 2 tsp Chicken broth, grainy
- 2 Pinches Black pepper, fresh from the mill
- 2 Pinches Nutmeg, freshly grated
- 2 tbsp Herbs of Provence, dried
Also:
- 4 tbsp Extra virgin olive oil
To garnish:
- Almonds, peeled
- Celery leaves, fresh
- Diced pepperoni, red
- Flowers and leaves
Preparations:
- Wash vegetables and fruits. Peel the carrots and slice them crosswise into silk threads together with the zucchino. Cut the peppers lengthways, core them and cut across into thin threads. To garnish, cut a few threads across into cubes.
The Shimeji mushrooms:
- Clean the Shimeji mushrooms, remove the hats and use them whole, cut the stems crosswise into thin slices. Wash and chop the fresh celery leaves.
Mix the egg mixture and fry the omelette
- Beat the eggs and beat them with the whisk until they are a little frothy. Mix the celery leaves and the almond sticks into the mushrooms, then mix in the fried vegetables, finally fold in the egg foam.
- Heat a medium-sized pan, add 1 tablespoon of olive oil, then add the egg mixture to the pan and fry over low heat with the lid on until the eggs are set.
- Let the omelette slide into a preheated serving bowl, garnish and serve warm with baquette bread.
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