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Mushroom Omelette with Colored Noodles

5 from 7 votes
Total Time 35 mins
Course Dinner
Cuisine European
Servings 1 people

Ingredients
 

For the omelette:

  • 2 Eggs size M
  • 1 pinch Chicken broth, Kraft bouillon
  • 1 pinch Black pepper from the mill
  • 1 pinch Nutmeg, freshly grated
  • 1 tsp Oregano, rubbed
  • 1 tbsp Tapioca flour

For the mushroom filling:

  • 100 g Shimeji mushrooms, brown-capped, (alternatively small mushrooms)
  • 10 g Butter
  • 1 tbsp Madeira, fortified wine
  • 2 tbsp Coconut milk, creamy (24% fat)
  • 2 tbsp Celery leaves, finely chopped, fresh or frozen
  • 2 g Chicken broth, Kraft bouillon
  • 1 pinch Black pepper from the mill
  • 1 pinch Nutmeg, freshly grated

For the colored pasta:

  • 50 g Egg noodles, dried, China (Mi Telur Urai)
  • 2 tbsp Cutlery stalks, fresh or frozen, (see preparation)
  • 4 small Flower charcoal (with flowers)
  • 2 tbsp Corn kernels, (from the can)
  • 1 Hot peppers, red, long, mild
  • 1 smaller Chili, green, (cabe rawit hijau)

Also:

  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 4 tbsp Coconut water
  • 1 tsp Chicken broth, Kraft bouillon
  • 4 tbsp Extra virgin olive oil

To garnish:

  • 2 small Tomatoes, fully ripe
  • 12 Pieces Walnut kernels
  • 4 Flowers from the cauliflower
  • 4 Blossom, red

Instructions
 

  • For the omelette, break the eggs and whisk with all the ingredients until homogeneous. For the mushroom filling, clean the mushrooms with a brush. With the Shimeji mushrooms, deposit the substrate with the mushroom mycelium at the lower end. Separate the stalks of the mushrooms on the mushroom cap and cut across into pieces approx. 8 mm long.
  • Wash the fresh celery, remove the leaves and stems that are not in perfect condition. Pluck the leaves and chop as needed. Get ready, weigh frozen goods and let them thaw. Cut off the celeriac stalks at the lower end, then cut across into pieces approx. 4 mm wide. Measure the required amount and freeze the rest. Weigh frozen goods and allow to thaw.
  • Melt the butter in a small casserole, add the mushrooms and stew for 5 minutes. Then deglaze with the Madeira and coconut milk. Add the remaining ingredients and simmer briefly over a low flame until the liquid is absorbed by the mushrooms. Keep warm.
  • Cook the pasta in half a liter of salted water for 3 minutes until al dente, strain, let cool, fan out and cut a little shorter. Wash the charcoal, cut off approx. 2 cm at the lower end, separate the leaves at the stem and at the beginning of the leaf, separate the flowers with 1 - 2 leaves and blanch briefly (pull through boiling water once). Drain the corn kernels, measure them and keep them ready. Wash and core the peppers and cut them crosswise into thin threads. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
  • Wash, peel, quarter and core the tomatoes to garnish. Place the walnuts in the empty quarters.
  • Mix the oyster sauce with the coconut water and the chicken stock. Heat 2 tablespoons of the olive oil in a wok, add the noodles and stir-fry for 1 minute. Add the stalks of the cauliflower and celery together with the corn kernels, the pepperoni threads and the chilli, stir fry for 1 minute and deglaze with the diluted oyster sauce and mix well. Reduce the heat supply and keep warm with the lid.
  • Heat a pan, add 2 tablespoons of olive oil and let it get hot. Mix the egg mixture with a whisk and add to the pan. Bake on low heat with the lid on to make the omelette, which must not be brown.
  • Place the omelette on a serving plate, add the warm mushrooms on one side and fold over the other side. Arrange the colorful noodles, garnish and serve warm.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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