Wednesday, October 3, 2012

Foraging with Mushroom with the October Cooking Light Virtual Supper Club

October already!!!  I'm conflicted because I adore this time of year; the weather, the leaves changing colour, the plentiful harvest and yes, even the shift towards winter.  The cooler weather is a welcome change and honestly, I'm getting a little "over" everyday salads.  I'm ready for more comfort food, the smell of spices and pumpkin, Thanksgiving and the festive holidays.

This month we're virtually out in the forest foraging for mushrooms.  I'm putting big emphasis on the virtual since I'm pretty certain you won't get too far with me in the forest looking for mushrooms.    This month I've chosen a Wild Mushroom Omelette recipe.  This is probably the best time of year to load up on mushrooms since they have a plentiful supply of vitamin D.

  • 2 tablespoons finely chopped shallots
  • 2 tablespoons water
  • 2 ounces wild mushrooms, coarsely chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1 tablespoon butter, divided
  • 4 large eggs, divided
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon ground white pepper, divided

Combine first 3 ingredients in a small skillet over medium-high heat; bring to a simmer. Cook 3 minutes or until water evaporates and mushrooms are tender, stirring occasionally. Remove from heat. Stir in chopped parsley, lemon juice, and 1/8 teaspoon salt.
Melt 1 1/2 teaspoons butter in an 8-inch skillet over medium-high heat. Place 2 eggs in a small bowl. Add 1/8 teaspoon salt and a dash of pepper, stirring with a whisk until eggs are frothy.

Pour egg mixture into pan, and stir briskly with a heatproof spatula for about 10 seconds or until egg starts to thicken. Quickly pull the egg that sets at sides of the pan to the center with the spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for 10 to 15 seconds or until almost no runny egg remains.

Remove pan from heat; arrange half of mushroom mixture (about 1 1/2 tablespoons) over omelet in pan. Run spatula around the edges and under omelet to loosen it from the pan. To fold the omelet, hold the pan handle with one hand and tip the pan away from you. Give the handle a sharp tap with your other hand so the top edge of the omelet flips over, or fold the edge over with a fork. Slide the omelet from the pan onto a plate, rolling it as it slides, so it lands folded in three with the seam underneath. Tuck in the sides of the omelet to neaten it.

Repeat procedure with remaining 1 1/2 teaspoons butter, 2 eggs, 1/8 teaspoon salt, dash of pepper, and 1 1/2 tablespoons mushroom mixture.

Take a trip and see what the others in the club are doing for October:

Val from More Than Burnt Toast Cabernet Balsamic Burgers with Sauteed Mushrooms and Onions

Jerry from Jerry's Thoughts, Musings and Rants prepared a Mushroom Salad with Truffle Oil
Sandi of The Whistlestop Cafe Cooking prepared Creamy Corn Chorizo Stuffed Mushrooms 



Valerie Harrison (bellini) said...

A very enticing photo Giz. Thanks for bringing this along :D

Sandi @the WhistleStop Cafe said...

Don't you love this time of year? No complaints here!
We have omlettes every sunday ~ I'll be piling on the mushrooms next weekend.

That Girl said...

I adore this time of year too!

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