Omelet with Oyster Mushrooms and Nasturtium
Oyster mushrooms were among the first mushrooms to be cultivated. They grow very well on straw so great to grow at home. See pictures!
The vast majority of oyster mushrooms are grey, but we have seen and tasted the yellow and sensational pink oyster mushroom. Since you can eat oyster mushrooms raw, the pink and yellow variety is great in a salad. Oyster mushrooms can be a bit watery, which impacts the taste. A pity because the taste is delicate and soft anyway. Not a mushroom to combine with more powerful mushrooms like shiitake. Oyster mushrooms cook quickly, so great to use in a stir-fry or a soup. You can try using them in a stew, but make sure your chunks are not too small.
A crisp, floral white wine goes very well with this omelet. Best would be a Pinot Grigio or a combination of Chardonnay and Viognier.
Here is what you need:
- 250 grams Oyster mushroom
- 3 Eggs
- 1 Spring Onion
- Olive Oil
- Black Pepper
Harvest your oyster mushrooms or buy really fresh and tasty ones. Tear the mushroom into smaller but not too small chunks. Slice the spring onion in small rings. Fry the oyster mushrooms in olive oil and butter for 3 minutes or so until slightly cooked. Add the white of the spring onion. Perhaps you want to add some butter to the pan. Now make sure the pan is nice and hot. Whisk the eggs well, add the green of the spring onion and add to the pan. After a few seconds reduce the heat to very low and wait 5 to 10 minutes until the egg is nearly set. Take your time but keep an eye on the surface and the consistency. Check with your fingers if the omelet is beginning to set. A good omelet must be baveuse so Timing is All. There is no alternative to baveuse!
Serve the omelet on warm dishes with black pepper, chives and nasturtium (not just for fun, also for the peppery taste of the nasturtium leaves).