Omelette with Fresh Porcini Mushrooms

You don't go into the forest to collect porcini mushrooms, you go for a walk and see if you can find a pair of mushrooms and I was lucky and found porcini mushrooms. To clean, I use a sturdy brush and brush off the sand, moss or pine needles with it. Don't wash them. Clean the handle with the kitchen knife and I'll remove the slats, I've collected enough. You can also cut them, but then they are too slimy for me.

Cut the bacon into cubes or strips. The onion in rolls. Roughly cut or chop the parsley.

In a pan without fat, let the fat out over low heat and then fry until crispy. Put the onion there and just sweat it. To give the mushrooms and as much heat as possible that they cannot draw water, but also do not turn brown. Grind the pepper in, add the salt and the parsley. To taste.

Break the eggs. In three equal parts. Put a teaspoon of butter in an omelette pan, egg pan or pan, heat, add the eggs with 1/3 of the mushrooms to the pan, toss through and form an ometette on the plate.

That was all. You can do it with any other mushroom. Only the mushrooms as a side dish to the meat. As a warning, those who do not know mushrooms should not collect them. One thing is still possible: Always cut mushrooms from the ground with a knife ... we want to find mushrooms again next year ...