Mushroom omelette

Name: Mushroom omelette
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 150 g Carrots; 1 Leek (leek; 250-300 g); 500 g Herbal Siddlings; 250 g Chanterelles; 1/2 bunch Parsley; 4-5 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 375 ml Vegetable broth (instant); 150 g Crèmefraîche; 2 teaspoons (8 g) Cornstarch; 8 Eggs (size M); 8 TABLESPOONS Milk; 7-10 Tbsp grated nutmeg; 40 g Butter or margarine

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

150 g Carrots
1 Leek (leek; 250-300 g)
500 g Herbal Siddlings
250 g Chanterelles
1/2 bunch Parsley
4-5 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
375 ml Vegetable broth (instant)
150 g Crèmefraîche
2 teaspoons (8 g) Cornstarch
8 Eggs (size M)
8 TABLESPOONS Milk
7-10 Tbsp grated nutmeg
40 g Butter or margarine

Directions

1
Clean, wash and drain the carrots and leeks. Cut carrots into sticks, leek into thick slices. Clean the herb slices and, depending on their size, cut them in half if necessary. Clean the chanterelles, wash them thoroughly and let them drain well.
2
Wash parsley, dab dry and chop except for something to garnish. Heat some oil in a pan and fry the mushrooms in portions. Put the mushrooms aside. Sauté carrots and leek briefly, add mushrooms and parsley and season with salt and pepper.
3
Deglaze with stock, bring to the boil and simmer covered for 6-8 minutes. Mix crème fraîche and cornflour, stir into the stew stock and cook for another 1 minute. Season with salt and pepper and keep warm.
4
Beat the eggs, milk, some salt, pepper and nutmeg. Heat 10 g fat in a small, coated pan (approx. 16 cm Ø) and add 1/4 of the egg mixture to the pan. Cover the pan and let it simmer for 8-10 minutes over a low to medium heat.
5
Arrange the finished omelette on a preheated plate, place some mushroom ragout on top and fold over. Keep warm. Fry 3 more omelettes from the remaining egg mixture in 10 g fat each, add some mushroom ragout and fold over.
6
Serve garnished with parsley.