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Le Chaudron recipe
Omelette aux cèpes
Porcini omelet
⏱ 15 minServes 4Easy880 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8eggs
600 g (21 oz)fresh porcini mushrooms
30 g (1 oz)duck fat
1 pinchsalt
1 pinchpepper
2 tbspflat-leaf parsley, chopped
2 tbspmilk
8stale bread
2 tbspolive oil
- 8 eggs
- 600 g (21 oz) fresh porcini mushrooms
- 30 g (1 oz) duck fat
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp flat-leaf parsley, chopped
- 2 tbsp milk
- 8 stale bread
- 2 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Peel the base of the porcini stems. Brush them. Rinse under a very thin stream of cold water. Do the same with the caps. Never soak porcini in water, or they'll absorb it and turn spongy. Then cut into pieces.
- Heat the duck fat in a skillet over high heat. When it's very hot, add the porcini and a pinch of salt. Cook over high heat for 7 to 8 minutes.
- Meanwhile, whisk the eggs with the milk, pepper and 1 tablespoon of the chopped flat-leaf parsley. Pour over the cooked porcini and cook until the eggs set (runny or firmer, as you like). Personally, I cook just one side and cover with a lid to finish. Sprinkle with the second tablespoon of chopped flat-leaf parsley.
- Serve with golden stale-bread croutons (fried in butter or olive oil, as you prefer). Cut the stale bread into 8 pieces and fry in butter or oil until golden.
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