Omelette with Cepes - Dried





Fresh cepes are not always available so it is easy to substitute dried ceps or porcini.

Serves 2

Ingredients
4 œufs
25 gr dried ceps (porcini)
1 clove garlic finely chopped
25 gr butter
Parsley finely chopped
Salt and pepper to taste

Method
Soak the dried porcini mushrooms in warm water for 15 minutes.
Drain and immerse in boiling water for 10 minutes.
Drain and rinse.

Peel the garlic and chop finely.
Wash and chop.the parsley.

In a dry pan cook the mushrooms reducing until all the liquid has cooked away. Then melt the butter to the pan to brown the mushrooms.
Once browned add the chopped garlic and cook for a minute of so.

Pour the beaten eggs with salt and pepper and parsley into the frying pan.
Stir with a fork, cook about 5 minutes on medium heat or until the eggs have set.

Serve Immediately.

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