Here are the complete recipe for omelette pParcels filled with mushrooms and basil.
INGREDIENTS- 1 teaspoon butter
- 1 shallot, peeled and chopped finely
- 1 fat clove garlic, peeled and minced
- 250g button mushrooms
- 15g dried porcini mushrooms
- 10g basil
- salt & freshly ground black pepper
- 2 eggs, beaten
- 2 tablespoons rapeseed oil
- Soak the dried porcini mushrooms for 10 minutes in enough freshly boiled water to just cover them.
- Finely chop the basil stalks and put the leaves to one side.
- Chop up the button mushroom stalks and slice the caps.
- Remove the porcini mushrooms from their soaking liquid, they will have produced a dark, flavourful liquid that should not be thrown away.
- The mushrooms release grit while soaking which will have fallen to the bottom of the cup.
- You do not want to add this grit to your mixture so strain the liquid through a coffee filter or paper towel.
- Leave the strained liquid to one side.
- Finely chop the rehydrated porcinis and add to the button mushrooms.
- Heat the butter in a medium sauce pan, add the shallot and garlic and sauté for 2-3 minutes until tender.
- Tip in the mushrooms and cook for a further 2 minutes.
- Add 1 tablespoon of the mushroom soaking liquid and the chopped basil stems and continue to cook down until most of the liquid has evaporated.
- Take off the heat and leave to cool slightly.
-Heat the oil in a frying pan on a medium heat.
- Using your hands, randomly drizzle the beaten egg into the pan to form a lacy pattern and cook until crispy on the bottom.
- Carefully transfer to a plate lined with kitchen paper to soak up any excess oil.
- Continue with the rest of the egg mixture, you should be able to get 6 omelettes from this amount of egg.
- When the mushroom mixture has cooled slightly tear up the basil leaves and mix in.
- Lay out the lacy omelettes and place a large spoonful of the mushroom mixture into the middle of each.
- Bring the top and bottom of the pancakes over the mixture then the sides. Place on a serving plate seam side down.
- Sprinkle with torn basil leaves and serve with a tomato, basil and spring onion salad.
- Eat while still warm.
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