t
INGREDIENTS
150g porcini mushrooms (if you gather them, ensure you are confident that you are gathering the correct mushrooms, some mushrooms are poisonous)
4 eggs
10g butter
150 ml milk
1 shallot
Fresh thyme leaves
A pinch of salt
Pepper, freshly ground
Allergens are marked in bold
Start by sorting and cleaning the mushrooms. Cut them into thin slices.
Now slice the shallot. Mix the eggs and milk in a small bowl. Season with a pinch of salt and pepper.
In a frying pan, melt the butter on a medium heat. Then add the onions and wild mushrooms.
When they are golden brown, add the egg-milk mixture. After about 5 - 7 minutes the eggs should have reached a firm consistency.
You can serve the omelette directly from the pan with a few fresh thyme leaves scattered on top.
Discover the most unique NEFF features that help you bring all your cooking ideas on the plate
Find out more