This Pine Mushroom Omelette is so simple and delicious . It's filled with buttery pine mushrooms, garlic and parmesan. The mushrooms become deeply savoury and almost meaty once sautéed, while the eggs stay soft and creamy thanks to a little cream folded through the mixture.
This Pine Mushroom Omelette is perfect for slow breakfasts, quick lunches or even a simple dinner with some crusty bread and salad on the side. If you can’t find pine mushrooms, regular mushrooms work beautifully too.
Looking for other pine mushroom recipes? This Creamy Pumpkin Gnocchi with Crispy Pine Mushrooms is delicious. Or if you're in the mood for regular mushrooms, these Miso Glazed Mushrooms are an all time fave.
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Why you'll love this Pine Mushroom Omelette
- Pine mushrooms have an incredible deep, earthy flavour that pairs perfectly with creamy eggs and salty parmesan.
- This recipe feels fancy but is made with only a handful of ingredients. It’s simple, comforting and comes together in under 20 minutes.
- The omelette cooks gently over low heat, giving you a soft and creamy texture rather than dry eggs. Combined with the pine mushrooms and melted parmesan, every bite is rich and satisfying.
Ingredients
- Eggs: Form the base of the omelette and create a soft, fluffy texture.
- Pure cream: Makes the eggs extra creamy and helps create a silky finish.
- Pine mushrooms: Earthy, savoury and deeply flavourful. They become beautifully golden once sautéed in butter.
- Garlic: Adds warmth and depth to the mushrooms.
- Butter: Helps the mushrooms caramelise while adding richness to the omelette.
- Parmesan: Salty, nutty and perfect melted through the centre of the omelette.
- Basil: Adds freshness and brightness to balance the richness.
- Fine cooking salt or kosher salt: Enhances all the flavours in the dish.
See recipe card for quantities.
Tips For The Best Pine Mushroom Omelette
- Cook the eggs gently over medium-low heat. Cooking too fast can make the omelette rubbery instead of soft and creamy.
- Don’t overcrowd the mushrooms in the pan. Giving them space helps them caramelise properly rather than steam.
Substitutions
- Swap the pine mushrooms for Swiss brown mushrooms, oyster mushrooms or regular button mushrooms.
- Use crème fraîche instead of cream for a slightly tangier flavour.
- Replace basil with flat leaf parsley or chives.
FAQ
What are pine mushrooms?
Pine mushrooms are wild mushrooms known for their earthy, spicy aroma and meaty texture. They’re highly seasonal and often foraged in cooler months.
Can I use regular mushrooms instead?
Absolutely. Swiss brown mushrooms or oyster mushrooms are especially good substitutes.
How do I stop my omelette from breaking?
Cook the eggs slowly and wait until mostly set before folding. Using a spatula and a smaller pan also helps.
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Pine Mushroom Omelette
Ingredients
- 2 eggs
- 2 tablespoon cream pure
- 150 g pine mushrooms or regular mushrooms, sliced into 1cm strips
- 2 cloves garlic minced
- fine cooking salt or kosher salt
- 1 tablespoon butter salted
- parmesan freshly grated
- basil
Instructions
- Whisk the eggs and cream with a pinch of salt and pepper.
- Bring a small/medium sized pan to medium heat with ½ a tablespoon of the butter. Once the butter is melted, add the pine mushrooms with a pinch of salt and sauté for 4 - 6 minutes.
- When they start to soften, add in the garlic and sauté again for another 2 minutes then transfer the mushrooms to a plate.
- Back in the pan, melt the other ½ tablespoon of butter over medium/low heat. Add the beaten eggs and move around the pan to ensure the eggs fill the pan.
- Let the eggs slowly cook and set, about 5 minutes. On one side of the pan, add a light layer of parmesan, followed by the mushrooms, more parm and a few basil leaves. Using a spatula, carefully flip the other half of the egg over the mushrooms to form your omelette.
- Serve immediately and enjoy!
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