Serves 1 hungry forager, or 2 for lunch with bread and salad
Salt and freshly ground pepper
2 tsp chopped parsley
Clean and trim the mushrooms and cut into smallish pieces.
Set an omelette pan, or another good, non-stick pan over a medium heat. Add about one-third of the butter. When it's foaming, add the mushrooms with some seasoning. Sauté for 4-5 minutes or until all the liquid the mushrooms release has evaporated and they are starting to colour in the butter. Transfer them to a warm plate and set aside somewhere warm.
Beat together the eggs lightly, along with some seasoning. Melt the remaining butter in the mushrooms pan over a medium heat, then pour most of it out of the pan and into the beaten eggs. Whisk it in lightly. (If you don't want to do this, just use a small knob of butter to grease the pan.)
Pour the eggs into the hot pan. As they cook, move the mixture around with a spatula or fork, pulling cooked egg up from the bottom of the pan and allowing runny eggs to come into contact with the heat. Tip and tilt the pan a little at the same time. When the omelette is just set, but slightly runny on top, pile the mushrooms on to one half of it. Scatter on the parsley. Remove the pan from the heat.
Flip the un-mushroomed side of the omelette over onto the mushroomed side, and slip the whole thing out on a warmed plate. Serve straight away, just as it is, or with a green salad to follow.
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