John Myers
Mushroom Melette
The perfect mushroom melette recipe with a picture and simple step-by-step instructions.
- 200 g Fresh mushrooms
- 1 Onion approx. 50 g
- 2 Garlic cloves
- 2 Spring onions approx. 50 g
- 1 piece Ginger the size of a walnut
- 1 tbsp Oil
- 2 Eggs
- 1 tbsp Cooking cream
- 0,5 tsp Mild curry powder
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 Florets Lamb’S lettuce
- Clean / brush the mushrooms, halve and cut into slices. Clean, wash and cut the spring onions into rings. Peel and dice the onion. Peel and finely dice the ginger and garlic cloves. Beat the eggs, whisk with the cooking cream (1 tbsp) and mild curry powder (1/2 tsp). Heat a medium-sized pan (24 cm diameter) with oil (1 tbsp) and stir-fry the onion cubes with the garlic clove cubes and ginger cubes vigorously. Add the mushroom slices and the spring onion rings, sauté / stir-fry everything briefly and cook / braise with the lid closed for about 5 minutes. Spread the egg mixture over it and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Let everything freeze / cook with the lid closed and at a low temperature. Serve the mushroom melette garnished with lamb’s lettuce.
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