Our hunt for mushrooms on an exceptionally good year failed drastically. But even one mushroom makes a fine omelette and made our excursion in our new Ockelbo (1978) boat worthwhile. I’ve adapted the recipe here with a handful of any wild mushrooms.
- 1 handful of wild mushrooms, such as shiitake
- 1 onion
- 1 large knob of butter
- 4 eggs
- 60 ml (¼ cup) cold water
- salt and freshly ground black pepper, to season
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut the mushrooms into smaller pieces and finely chop the onion. Fry the mushrooms, onion and a good knob of butter in a frying pan over medium heat for 5 minutes or until soft.
Whisk together the eggs and water in a bowl and season with salt and pepper. Increase the heat to high and pour the egg mixture over the mushroom mixture. With a fork, draw the sides of the egg towards the middle. The omelette is done when it’s still a bit runny in the middle. Serve immediately.
Recipe from Homegrown Swedes by Sanna Fyring Liedgren, with videos and photographs by Oscar Liedgren.