Foraged mushroom omelette 🍄

Name: Foraged mushroom omelette 🍄
Total time: 900 s
Yield: 1 serving
Cuisine: British
Ingredients: 200 g fresh Jelly ear, oyster & velvet shank mushroom; Half red onion

Ashley Shane Sutton @TheMunchingMushroom

London United Kingdom

Out in the woods learning about the beautiful food england has to offer so i sharing my tasty creation for you all to try.

Ashley Shane Sutton @TheMunchingMushroom

London United Kingdom

Out in the woods learning about the beautiful food england has to offer so i sharing my tasty creation for you all to try.

Saved

Ingredients

15mins

1 serving

200 gfresh Jelly ear, oyster & velvet shank mushroom
Halfred onion
Two eggs
Salt & peppers

Saved

Steps

15mins

1

First it is important to WIPE clean your mushrooms, washing will cause the mushroom to soak up unwanted moisture.
2

Slice & dice your onion & mushrooms while your oil is heating in the pan.
3

Once you cook off the onions a little start by adding your oyster mushroom.
4

Followed by wild enoki mushroom.
5

Gain a nice colour on your mushrooms, now you can add jelly ears.
6

Add a little butter to give a golden colour to your foraged mushrooms
⚠️ JELLY EARS ARE EXPLOSIVE 🧨 ⚠️ PLEASE USE A SAUCE PAN LID AS A SHIELD ⚠️
7

Poor in your egg, season with salt & pepper & cook the omelette untill reaches your level of cooked.
8

(Optional step)
Top with fresh slices of jelly ear & raw onion.