Wild Mushroom Omellete

It’s Monday night after a long day of work, and you are hungry but have nothing in the house to eat — what about an omelette? What can you fill it with? Actually, this happened to me last night and I just happened to have a small basket of baby shitaki mushrooms that John at the Ferry Plaza Farmers Market gave me on Saturday. You can fill omelettes with almost any cooked vegetables, leftover cheeses, or simply have it plain — here is how to make one!


  • 3 eggs
  • 2 tsp. butter
  • 1 medium shallot, minced
  • 2 oz. wild or domestic mushrooms, brushed of dirt and cut in 1/4-inch slices or pieces
  • 1 Tbs. fresh chives, minced
  • 1 Tbs. fresh thyme, minced
  • coarse salt and freshly ground black pepper
  • 1 Tbs. (or more) of mascarpone or heavy whipping cream


Crack the eggs into a bowl, add 1 teaspoon of cold water, and beat with a fork until you can’t see white from yellow. Set aside.

In a small frying pan, over medium-high heat, cook the shallots in half the butter until soft, add the mushrooms all at once and cook, stirring, until the mushrooms are half wilted. Add the herbs and mascarpone with salt and pepper and cook until the cream has melted. Remove from the heat.

In a medium, non-stick frying pan, heat the remaining butter, over medium-high heat. Pour in the eggs, and with a rubber spatula draw the egg mixture across the pan in one direction and then in the other. You should have a mound of fluffy eggs in the middle of the pan. Let the remaining egg mixture sit and cook for half a minute, then, with the rubber spatula, lift the edges of the omelette around so that the remaining liquid slides underneath.

When all the eggs are lightly cooked, remove the pan from the heat. With your wrist facing the ceiling, slide half the omelette onto a heated plate, cover this with the mushroom mixture, then, fold over the other half of the omelette.

Copyright © Mary S. Risley