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Mushroom and Herb Omelette

ingredients

14 oz (400 g) hedgehog fungus or chanterelles (see method)
2 shallots or 1/2 mild onion, finely chopped
1 oz (30 g) butter
1 tbsp oil
1 tbsp chopped summer savory leaves
1 tbsp chopped parsley
6 very fresh eggs (40 g)
freshly grated Parmesan cheese
salt and pepper

garnish with:

sprigs of summer savory

serve with:

tomato salad

method

1. If you cannot obtain chanterelles, cultivated mushrooms will be a perfectly acceptable substitute for this omelette. Heat the butter and oil in a very wide, preferably non stick frying pan and cook the shallot over a very low heat until soft, stirring frequently.

2. Turn up the heat, add the mushrooms and saute for about 6 minutes or until they are tender and most of the moisture they release when cooked has evaporated. Just before they are done, season with a pinch of salt and some freshly ground pepper and stir in the herbs.

3. Beat the eggs lightly in a bowl with a pinch of salt and pepper; beat in the Parmesan cheese, for which you can substitute another finely grated hard cheese if wished, provided it is not too strong.

4. Pour this mixture into the frying pan, tipping it this way and that to ensure that the mixture spreads out evenly all over the bottom.

5. Run a palette knife round the edges and tip the uncooked, runny egg towards the sides; fold over before sliding out of the pan. Serve at once.

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