Cèpes de Bordeaux
Create a simple and delicious French inspired meal at home with Chef Charles Michel, celebrating the humble egg and showcasing earthy porcini mushroom.
Preparation time: 15 minutes
Cooking time: 15–20 minutes
Ingredients:
For the filling:
50g butter
2 Porcini mushrooms between 50g and 100g fresh. It can be replaced by fresh mushrooms of any type available, or 15g of dried porcini mushroom.
1 small shallot, scallion, or spring onion
1 garlic clove
Large handful of fresh parsley. This can be replaced by fresh chives, or dried parsley.
A few sprigs of fresh thyme.
For the Omelette:
4 fresh eggs
Salt and black pepper to season
Method
Peel and finely chop the garlic.
Peel and finely chop the shallot.
Finely dice 1 (porcini) mushroom.
Add a knob of butter into a pan on a medium heat and add the garlic, half the shallots and the mushroom.
Finely chop the parsley and add to the pan.
Season lightly with salt and freshly ground pepper to taste.
Scrape mushroom mixture into a bowl and set aside.
Add a knob of butter to the pan on a medium heat.
Slice 1 fresh mushroom in half and add to the butter. Fry, check and turn occasionally – once cooked through with a nice golden colour – remove from pan and set aside.
Break 4 eggs into a separate mixing bowl and whisk lightly until combined.
In a separate medium frying pan, add a knob of butter, pour and spread the egg mixture out, mixing and breaking up the egg a little with a wooden spoon to cook evenly.
When the egg mixture starts to firm around the edges but is still slightly loose on top, add the mushroom mix prepared earlier to the centre of the omelette.
Gently fold the sides of the omelette to envelop the filling (in a rough oval shape). Remove from the pan to your serving plate.
Slice the fried mushroom and arrange on top of the omelette.
Sprinkle on the shallots reserved from the mushroom mix along with fresh thyme and season with salt and pepper to taste.
Enjoy!
