Pular Omelette with Mushrooms and Parmesan Cream
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
This recipe is attributed to a chef known as Mother Pular, who ran a French inn. It resembles an omelette but is very special and festive: fluffy, like a snow cap, the egg white is layered between two thin pancakes made from the yolk. To enhance the dish, a chef named Alex Johnson, the brand chef of a local café, adds a mound of sautéed porcini mushrooms in buttery goodness and a spoonful of truffle paste, making the mushroom aroma irresistibly vibrant. The perfect breakfast to coax you out of bed on a gloomy autumn morning.
Ingredients
- Chicken Egg - 4 pieces
- Vegetable Oil - 1 tablespoon
- Porcini Mushrooms - 3.5 oz
- Butter - 1.8 oz
- Grated Pecorino Pepato Cheese - 1.8 oz
- Truffle Paste - 0.2 oz
- Herbs - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the sauce. Cut the white mushrooms and boil them in boiling water.
Step 2
Remove the mushrooms from the broth and reduce the broth by three-quarters.
Step 3
Dice part of the mushrooms finely and slice the rest into thin strips.
Step 4
Bring the broth to a boil, remove from heat, and mix in the truffle paste, 50 grams of grated Parmesan cheese, and diced mushrooms. Stir and finish the sauce with some butter.
Step 5
Sauté the remaining mushrooms in butter and season with salt.
Step 6
Prepare the omelette. Separate the egg whites from the yolks.
Step 7
Whip the egg whites with salt until stiff peaks form.
Step 8
Beat the egg yolks with salt until the volume increases fourfold.
Step 9
Heat a skillet with vegetable oil. Spread the egg yolk evenly over the surface and let it set slightly.
Step 10
Spread the egg white on top and place it in a preheated oven at 392°F for 7 minutes.
Step 11
Fold the omelet in half and cut it lengthwise into two pieces.
Step 12
Place the omelet on the plates, with the sauce and a mound of sautéed mushrooms alongside. Garnish with herbs and serve.
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