Mushroom omelette with wild garlic pesto
It is the start of wild garlic season here in Ireland so if you know of a patch, get out there and pick some. We usually take walk down to Phoenix Park where there are several good spots for wild garlic foraging. Some might say omelettes are a little basi
SERVES
1
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
5
MINUTES
Ingredients
3 organic eggs
50g butter
50ml double cream
100g mixed mushrooms, sliced thinly (chestnuts, oysters, chantarelles)
40g Gruyere
Handful of parsley
Sea salt and black pepper
for the wild garlic pesto:
75g wild garlic, stalks removed
30g parsley, stalks removed
juice of ½ lemon
80ml rapeseed oil
30g
Parmesan
30g walnuts
Salt and pepper
Method
First, make the pesto. In a food processor, blitz the ingredients for the pesto all together until a smooth paste is formed. You may also of course use a pestle and mortar for more rustic results. Decant into a sterilised jar and pour a little rapeseed oil over the top to seal. Refrigerate until needed.
Whisk together the eggs and cream in a bowl and season. Heat the butter in a large non-stick frying pan over medium heat. When the butter is bubbling add the mushrooms to the pan and fry for a few minutes until the mushroom start to become crispy.
Pour in the egg mixture and after a few seconds scatter over the gruyere. Push the cooked edges of the omelette to the centre of the pan, leaving some of the uncooked egg to cook along the edges.
Add a little more seasoning along with the chopped parsley. Flip over once, then twice until it is almost in a roll at one side of the pan, lastly flip over completely onto a warm plate.
Drizzle a little wild garlic pesto over it and serve with buttered toast.
Picture: BrĂd O'Donovan
