Hedgehog Mushroom Omelette

2015-08-12 13.17.31

A couple posts back, I shared a photo of some wild hedgehog mushrooms (Hydnum repandum) I collected in the forest adjacent to our house. We are lucky enough to have some very choice mushroom species grow practically in our backyard — not usually enough for more than a small meal here and there, but it always seems like a treat when most people have to go on special mushroom hunting expeditions to get them. Blob is inordinately fond of mushrooms, we found out this summer, and the hubby is not so much, so it all ends up working out well enough. When he’s old enough, I probably won’t have to work very hard to convince him to go out and do the gathering for me 🙂

These days, I cook with a little assistant constantly attached to my hip or scurrying around my ankles, so I favor simple and quick recipes that fit his attention span. That doesn’t mean we skimp on taste or quality, though! Below, please find my recipe for an omelette that’s so easy it doesn’t even really need a recipe.

Blob-approved! 😀 The texture is soft enough to to be toddler-friendly and can be cut into nice grabby-sized pieces for self-feeding. I add a sprinkle of salt and pepper to my own portion, he goes without. At least, until he finishes his own plate and starts stealing off of mine…

Hedgehog Mushroom Omelette

Serves 2
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Allergy Egg, Milk
Dietary Diabetic, Gluten Free, Vegetarian
Meal type Breakfast, Lunch
Misc Child Friendly, Serve Hot
A simple wild mushroom omelette!

Ingredients

  • 4 handfuls hedgehog mushrooms (cut into easy-to-chew chunks)
  • 2 tablespoons butter
  • 4 eggs
  • 1/2 cup whole milk
  • 1 teaspoon parsley (chopped fresh or dried)
  • 1 tablespoon chives (chopped fresh)

Note

Just a simple wild mushroom omelette that comes together fast. No fuss and lets the mushrooms be the star!

Directions

1.
Rinse, clean and chop mushrooms. Make sure to dry them with paper towels before frying.
2.
Melt butter in large pan and toss in mushrooms to fry until they start to turn golden and release liquid. It should only take five minutes or so. Then remove from pan and set aside for later.
3.
Beat together milk and eggs.
4.
Pour egg mixture into pan and let cook on medium, so a skin starts to develop on the underside.
5.
When the omelette starts bubbling and looking cohesive, toss herbs on top.
6.
Follow up with mushroom mixture.
7.
Cook until eggs are set but not rubbery. Serve hot!

 

Talk to me! Please remember to tick the "Notify me of follow-up comments" box below to receive email notification of replies.

  • Subscribe to Blog