Omelette Aux Girolles Recipe

Clean and slice

Wipe girolles with a damp paper towel or use a soft brush to remove dirt. Trim tough stems and slice larger mushrooms in half or quarters so pieces are roughly uniform (leave small ones whole).

Heat a medium skillet over medium-high heat. Add 1 tbs olive oil and 10 g butter. When butter foams, add minced shallot and sauté 1–2 minutes until translucent but not browned.

Add the girolles in a single layer if possible. Let them cook without stirring for 1–2 minutes to develop color, then stir and cook another 2–3 minutes until they release moisture and begin to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Season mushrooms with 0.25 tsp salt and 0.25 tsp black pepper. Stir in half the chopped parsley (about 0.5 tbsp). Remove mushrooms from the pan to a bowl and keep warm.

Crack 4 large eggs into a bowl. Add 30 ml whole milk, 1 tsp salt, and 0.5 tsp black pepper. Whisk briskly until well combined and slightly aerated. Taste quickly and adjust seasoning if needed.

Wipe the skillet clean and return to medium-low heat. Add 15 g (of the remaining) butter and let it melt, swirling to coat the pan. The pan should be hot but not smoking (butter should foam gently).

Pour the beaten eggs into the pan. Allow eggs to set around the edges for 20–30 seconds. Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion until the eggs are mostly set but still slightly creamy on top (about 1½–2 minutes total).

Scatter the warm girolles evenly over one half of the omelette. Dot with small spoonfuls of goat cheese or crème fraîche if using (about 30 g) and sprinkle the remaining parsley and all the chives over the mushrooms.

Fold the empty half of the omelette over the filling with the spatula. Let cook 15–30 seconds to warm the filling through but keep interior creamy. Slide omelette onto a warmed plate, seam side down.

Grate a little lemon zest over the top if using (about 0.5 tsp) and finish with a small sprinkle of chives or parsley. Serve immediately with crusty bread or a simple green salad.

Estimated plating: cut the omelette in half to share or serve whole. Enjoy while hot — the interior should be tender and slightly custardy, not dry.