Whether you are adventurous and decide to impress Mom with an omelet, or opt to add mushrooms to scrambled eggs or a frittata. Mycopia specialty mushrooms will make a memorable Mother's Day brunch.
Classic Mushroom Omelet
Making an omelet starts with the right pan. A non-stick pan is ideal. Use an 8-inch pan for a single serving, a 10-inch pan to serve two or three and a 12-inch pan to serve three or four. Deep rounded sides are the mark of a good omelet pan, but you can make do with the best one you can find.
One secret of the omelet is that the eggs should not be too deep in the pan, because you want the eggs to cook quickly.
For each serving:
- 2 Tb. butter or 1 ½ Tb. mild vegetable oil
- 2-3 large eggs
- 1 Tablespoon water (not milk)
- scant 1/8 teaspoon salt
- a shake or grind of fresh pepper
- 2 ounces Mycopia mushrooms, single variety or mixed (a scant half cup) -- the best varieties for eggs are Trumpet Royale, Maitake Frondosa, Velvet Pioppini and Forest Nameko
- 1 Tablespoon butter or oil
- about ¼ cup grated cheese of your cheese (Cheeses that are great with mushrooms include Swiss, Jarlsburg, Gouda, and Gruyere).
Mix the eggs, water, salt and pepper just until blended. Do not beat to make them foamy. Use water instead of milk because you want the water to create steam; that’s what makes the omelet light, not beating it.
Next sauté the mushrooms in the oil until well cooked. They may even brown very slightly – unlike button mushrooms which give off so much water as they cook that they won’t brown. Set the cooked mushrooms aside on a warm plate or in a warm oven. (It’s Mother’s Day – you’re warming the plates aren’t you?)
Melt the butter (or oil) in the omelet pan. Use medium heat, but be careful when using butter so that it doesn’t burn. You can get by with a little less butter or oil per serving as your pan size increases. 4 Tablespoons is plenty for a 12 inch pan.
Pour eggs into pan and allow to set for about half a minute. In classic technique one shakes the pan to form the omelet, but it works very well to lift the eggs from the sides using a heat-proof spatula, allowing the uncooked egg to flow underneath the eggs which have set. As soon as most of the eggs have set, sprinkle half the omelet with the cheese and then the cooked mushrooms. Fold the omelet in half and then turn off the heat. The residual heat in the pan will finish cooking the eggs and melting the cheese. It would be nice at this point to flip the omelet over on the other side. Use the spatula to help turn it. Let it sit a minute longer, then slide it out onto a warmed plate.
A garnish of chopped fresh parsley will complete your masterpiece. Serve Mom first. Dad and Mother’s helpers eat later!
- Chopped fresh herbs are always welcome. Use basil, parsley or thyme. Sage and rosemary are nice too, but use sparingly.
- A tablespoon of chopped green onion per serving adds color and flavor.
- Asparagus is usually plentiful around Mother’s Day. A few tablespoons per serving of asparagus can be sautéed with the mushroom filling. Cut at an angle into pieces about a little less than an inch long.
Use a 10-12 inch skillet or pan that can be put under the broiler. A cast iron pan is perfect.
For three servings:
- 3 Tablespoons olive oil
- 8 eggs
- 3 Tablespoons water, milk or cream
- ½ teaspoon salt (scant)
4 ounces or more of Mycopia mushrooms, single variety or mixed, roughly chopped
(the best varieties for eggs are Trumpet Royale, Maitake Frondosa, Velvet Pioppini and Forest Nameko)
- 2 Tablespoons shallot or white part of green onion, chopped
- ¼ teaspoon dried thyme
- 2 Tablespoons olive oil
- Three thick slices French bread or firm whole wheat bread, cut in cubes
- ½ cup of grated cheese (Cheddar, Jarlsburg or Gouda)
Turn on the broiler and set a rack about six inches below it. If you have a large toaster oven you can use its broiler function, even if the door won’t close completely. (The handle of my skillet sticks out of my toaster oven, but it still works very well. Obviously the rack won’t be six-inches down, but the broiler of the toaster oven is usually not as hot as a conventional oven.)
Begin by sautéing the mushrooms and onion or shallot in the oil. Set these aside on a plate, then add the additional 3 Tablespoons of oil to the pan and stir the cubed bread around until they begins to turn golden. Add the cooked mushrooms back into the pan. Distribute the mushrooms and bread cubes evenly on the bottom. Turn off the heat, pour the beaten eggs over the mushrooms and bread cubes, sprinkle the cheese on top, then put the pan under the broiler. When the top is bubbly and beginning to brown just slightly, the frittata is done.
Let the frittata set for a minute or two before cutting into wedges.
Scrambled Eggs with Mushrooms
OK. Do all of these sound too daunting? Then there’s nothing wrong with making scrambled eggs special by topping with Mycopia mushrooms. You could add the eggs to the cooked mushrooms, but for a special Mother’s Day treat, they’ll look more impressive on top.
Cook the mushrooms first as for the Frittata above. Leave the mushrooms whole instead of chopping them. Large mushrooms like the Trumpet Royale can be cut in slices lengthwise. Maitake Frondosa can be separated into little bunches by hand.
Any way you cook them Mycopia mushrooms will make Mother’s Day, or any day, an especially delicious one.