Cep omelette

Method

1. Heat half the clarified butter in an omelette pan. Add the garlic and shallot and sizzle for a few seconds. Add the ceps, turn up the heat and toss until golden. Season and remove from heat.

2. Add half the parsley to the mushrooms and turn out onto a piece of kitchen paper to drain.

3. Beat the eggs lightly and season. Wipe the omelette pan clean and return to the heat. Add the remaining clarified butter, and when hot add the knob of butter.

4. Pour in the eggs and whisk with a fork so they just start to scramble. When almost ready, add half the ceps, roll the omelette into a cigar shape and turn out onto a plate.

5. Cut a slit along the omelette and spoon in the remaining ceps. Dribble with a little reduced veal stock and good olive oil and scatter over the remaining chopped parsley.

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Ingredients

1 clove Garlic, crushed
1 shallot, finely chopped
25g fresh ceps, sliced
1 tsp roughly chopped flat-leaf Parsley
3 Eggs
1 knob of Butter
2 tbsp clarified Butter
1 tbsp reduced veal stock
extra-virgin Olive oil

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