Mushroom omelet
WHAT YOU WILL NEED
From ingredients
7 products
Mushrooms
Egg Mixture
Cheese Topping
Frying Fat
Seasoning
SIMPLE PROCESS
Step by step recipe
The secret to this omelet is well-cooked mushrooms. Sauté wild mushrooms with onions until fully tender – they become soft and flavorful. Whisk eggs with mayonnaise for fluffiness and creaminess. Cook covered over medium heat for even setting. Add cheese at the end so it melts from the heat. Serve with fresh herbs and vegetables.
Prep the mushrooms and onion
Wash wild mushrooms (200 g / 7 oz), pat dry, and slice. Finely chop the onion (50 g / 1.8 oz).
Sauté onion and mushrooms
Heat vegetable oil (25 g / 1.8 tbsp) in a skillet, add onion and cook until golden. Add mushrooms, stir, and sauté over medium heat until tender (about 10 minutes). Season with salt and pepper. Transfer to a plate.
Make the egg mixture
In a bowl, whisk eggs (110 g / about 2 large) with mayonnaise (20 g / 1.5 tbsp) and a pinch of salt until smooth. Don't overbeat – just combine.
Cook the omelet
Return the mushrooms to the skillet and reheat. Pour the egg mixture over them, cover, and cook over medium heat for 5–7 minutes until the top is set.
Assemble with cheese
Carefully slide the omelet onto a plate. Spoon the mushroom filling onto one half, sprinkle with grated hard cheese (50 g / 1.8 oz), and fold the other half over. Let the cheese melt from the heat.
Serve
Garnish with fresh herbs and serve with bread or fresh vegetables. Enjoy!
CHEF'S TIP
Choose fresh wild mushrooms
Boletus, aspen, or porcini work great. If using frozen, add them directly to the pan without thawing.
Don't overcook the omelet
Cook covered over medium heat until the top sets but stays tender. Don't leave it too long.
Mayonnaise adds fluffiness
Mayonnaise in the egg mixture makes the omelet airier and richer. Sour cream can substitute, but mayo gives a distinct texture.
Experiment with cheese
Use any good melting cheese – Gouda, Cheddar, or Parmesan. They add a savory kick.
SUBSTITUTIONS
Add your taste
- Wild mushrooms → button or oyster mushrooms If wild mushrooms aren't available, use regular button or oyster mushrooms – they're more accessible and cook faster.
- Mayonnaise → sour cream or yogurt For a lighter version, replace mayonnaise with sour cream or Greek yogurt – lower calories, still creamy.
- Hard cheese → mozzarella or feta If you don't have hard cheese, use mozzarella for gooeyness or feta for a salty twist.
- Vegan version Replace eggs with chickpea flour and water (1:3) with black salt for eggy flavor, and use vegan mayo.
HOW TO STORE
How to Store Mushroom Omelet
Cool the omelet completely, then transfer to an airtight container and refrigerate for up to 2 days. Reheat in a dry skillet or microwave. Freezing is not recommended – the omelet becomes watery and loses texture upon thawing.
GOOD TO KNOW