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Recipe · Bigorre
Omelette aux cèpes bigourdane
Bigorre porcini omelet
⏱ 25 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8whole eggs
400 g (14 oz)fresh porcini mushrooms
3 clovesgarlic
1bunch of flat-leaf parsley
40 g (1½ oz)duck fat
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 8 whole eggs
- 400 g (14 oz) fresh porcini mushrooms
- 3 cloves garlic
- 1 bunch of flat-leaf parsley
- 40 g (1½ oz) duck fat
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
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.
03 — Method
- Clean the fresh porcini by scraping the stems and wiping the caps with a damp cloth, then cut into thick, even slices.
- Heat the duck fat in the large skillet and sauté the porcini over high heat 10 min until they release their liquid and brown.
- At the end, add the chopped garlic and parsley, season with salt and pepper and stir 1 min.
- Beat the eggs in the bowl with a little salt and freshly ground pepper until slightly foamy.
- Pour the eggs over the hot porcini and gently draw the edges toward the center for a soft omelet.
- Let set 1 more min, fold in half, slide onto a warm plate and serve right away with a green salad.
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