Mushroom and Smoked Cheddar Omelette

By 15th June 2015 October 7th, 2019 No Comments

Winter is the perfect time for mushrooms!
Now is when I start to see mushrooms popping up in the forest when riding and the foraging begins.
Mushrooms are one of my favorite food types, their beauty, texture and wonderful favor are just incredible.
Whilst working in London I was spoilt with choice, but in NZ we have slightly lesser options.

Popular mushrooms in NZ

Button, great all rounder. These are the standard cultivated stock but a great all rounder.
Flat, my favorite. Peeled, drizzled with olive oil and garlic and roasted make this mushroom ready for a risotto, soup or just on toast.
Oyster, very slight sweet taste very like the taste of almonds. Perfect for adding to stir-fry and asian style soups.

Mushroom and Smoked Cheddar Omelette

5 field mushrooms
olive oil

Peel the mushrooms and place onto backing tray fins up. Drizzle with olive oil, garlic and season.
Roast on 180 for 10 minutes and remove and slice.
The roasting process concentrates the beautiful mushroom flavor.

5 eggs
1/4 cup milk
Smoked Cheddar

Make up the egg batter and season, pour into hot oiled fry pan. Using a fork stir the egg mix around until the egg just starts to set.
Sprinkle over mushrooms and grated cheese and grill in the oven for 4 minutes or until the cheese is bubbling.
Serve with some toasted wholemeal sour dough and a fresh carrot juice.