Omelette recipe with mushrooms - This is how autumn tastes

Autumn is mushroom season

When the sun shines after rainy days in autumn, it's worth looking for fresh mushrooms in the forest. I can clearly remember times spent with my parents in the forest at this time of year collecting fresh mushrooms. We concentrated on those that we could identify well and reliably. These included porcini mushrooms, chestnuts, birch mushrooms and chanterelles. What we avoided, however, were mushrooms. The risk of confusion with poisonous mushrooms was too great for us. I remember that to this day. That's why I prepare this mushroom omelette recipe with fresh mushrooms that I buy in the store.

If you know better, you can of course also collect wild mushrooms. The omelette recipe also tastes good with mushrooms like the ones mentioned above. Then it gets a spicier taste. You can often get porcini, chestnuts or chanterelles at farmers’ markets.

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Omelet recipe with mushrooms

Ingredients for 2 persons

4 large eggs
250 ml of milk
350 g champignons or other mushrooms
oil for the pan
salt
pepper
a handful of grated cheese, e.g. B. Mozzarella

Preparation of the omelette recipe with mushrooms

Preparation omelet recipe with mushrooms

First, slice the mushrooms. Fry them in hot oil in a pan.

In the meantime, whisk the eggs with milk. Season these with salt and pepper.

As soon as the mushrooms are nicely browned on both sides, pour the egg and milk mixture over them and let them set.

When the surface of the omelet is still slightly runny, spread the grated cheese on one half of the omelet and cover it with the other half. Let the omelet continue to fry briefly until the cheese has melted.

If you want your omelet recipe with mushrooms to taste a little spicier, you can use fresh wild mushrooms or a spicier cheese such as. B. Gruyeres or Allgäu mountain cheese. Alternatively, you can also add spring onions and fry them with the mushrooms.

We wish you a good appetite!