Omelet with Creamy Morel Mushrooms

By ltrodrigu

For this recipe, it makes the cook's work easier if the filling is very hot, so that it will contribute to the cooking of the center of the omelet when added. If you can harvest your own morels or have a local source for good fresh ones, lucky you! Several online sources sell them, including Earthy Delights (earthy.com). Dried morels should be reconstituted according to the instructions on the package, then halved and used as instructed here.

Ingredients

• 2 tablespoons butter, plus pat of butter for serving (optional)
• 1 tablespoon minced shallots
• Salt
• 16 fresh morels, halved, or 1/2 ounce dried morels, reconstituted in water and halved
• 1/2 cup heavy cream
• Freshly ground black pepper
• 4 eggs, thoroughly blended
• 1 teaspoon minced fresh chives (optional)

Details

Adapted from online.wsj.com

Preparation

Step 1

Melt 1 tablespoon butter in a small sauté pan over medium heat. Add shallots and a pinch of salt and cook until shallots are tender. Add morels, stir to coat with butter, then add cream and pepper to taste. Bring to a simmer, then reduce heat to medium-low and cook until cream has thickened and morels are coated. (Be careful not to overcook cream, or it will break.) Remove pan from heat and keep warm.

In a medium sauté pan over medium heat, melt 1 tablespoon butter. Swirling both pan and spatula, stir eggs in pan to create a very fine curd on the bottom while heating eggs throughout. Stop stirring and allow eggs to set. When omelet is set and there is a thin film of liquidy egg on top, scatter mushrooms down center of omelet. (Reserve some of the mushrooms for spooning over omelet, if desired.)

Roll omelet out of pan onto a warm plate, folding top half onto bottom half. Top with butter, if using. Season with salt and pepper to taste. Spoon mushrooms over omelet and garnish with chives, if using. Cut omelet in half crosswise and transfer one half to another warm plate.