Monday 6 March 2017

Recipe: Lacy Omelette Parcels Filled With Mushrooms And Basil


Here are the complete recipe for omelette pParcels filled with mushrooms and basil.


- 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.



Etiam at libero iaculis, mollis justo non, blandit augue. Vestibulum sit amet sodales est, a lacinia ex. Suspendisse vel enim sagittis, volutpat sem eget, condimentum sem.