Wild Morel Mushroom Omelet

When I was at the farmer’s market the booth with the wild mushrooms had morels!  This late in the year?  Well I grabbed some and came home and made this amazing omelet for breakfast~

If you can’t find any fresh morels, you can usually find them dehydrated in the produce department of the grocery store.  Simply reconstitute them in warm water until they are tender, then drain.

What you need:

  • ¼ pound fresh morel mushrooms
  • 1 Tablespoon canola oil
  • ½ Tablespoon butter
  • 3 cloves of garlic
  • 6 eggs
  • 3 Tablespoons cold water
  • Generous pinch of smoked sea salt **
  • 3 Tablespoons fresh chives

**  You can purchase smoked salt at most grocery stores or online.  I made mine own.  I used flaked Himalayan sea salt and put liquid smoke on it (just enough to wet it). Then dried it in the oven on low heat.  Placed in a tightly closing jar and there you have it!

 

How to Do it:

To clean the mushrooms, slice them in half lengthwise.

Place them in a bowl of lightly salted water (about 1 Tablespoon of salt to 1 quart of water) and let them sit for about 10 minutes.  Morel mushrooms have a tendency to have little bugs in them.  The salt water will draw all of that out and clean them.  Some people don’t think this step is necessary, but I do.

Gently lift them from the water, rinse and let dry on paper towels.

 

 

 

Next, cook the mushrooms.  Remember, NEVER eat wild mushrooms raw.

Heat the canola oil in a skillet and add the mushrooms.  Cook gently on medium for about 3-4 minutes.  Melt in the butter and add the garlic using a garlic press.  Stir gently and cook on medium-high for about 3 more minutes.

Remove from the heat and set aside.

Beat the eggs with water and salt until frothy.  Heat a cast iron skillet that has been lightly sprayed or wiped with oil.  Pour in the eggs and let them cook, covered, for about 3-4 minutes on low – do not stir and be careful not to burn them.

When you lift the lid the eggs should be starting to set.  Sprinkle with half the chives.

Cover and cook until completely set.

Place the mushrooms in the middle and

gently fold the eggs in half.

Using a large spatula, lift the omelet and serve with the remaining chives on top.

Recipe Serves 4

 

Want to try it with onions included?  Here’s another recipe for a great Morel Mushroom Omelet!

 

© Copyright 2017 The Lazy Gastronome

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7 Responses to Wild Morel Mushroom Omelet

  1. I absolutely love mushrooms and have yet to eat one I don’t like BUT i have never tired morels. I can’t wait to go and get some now!

  2. Teresa says:

    I’ve never tried morel mushrooms before, but your omelet sounds wonderful, so I’ll see if I can find them at the grocery store. Thank you for sharing the recipe at The Really Crafty Link Party this week. Pinned!

  3. Amanda says:

    I love omelets, thanks for sharing your recipes! Thanks for linking up to the Creative K Kids’ Tasty Tuesday – don’t forget to join us for this weeks linky party!

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