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Truites de Carreroles
Mushroom Omelettes
A classic Andorran mushroom omelette, this dish combines eggs, butter, mushrooms, scallions, tarragon, and grated cheese. It's a simple yet hearty dish that showcases the savory richness of Andorra's cuisine, influenced by its French and Spanish neighbors.
๐ง ์ฌ๋ฃ
- 8 large Eggs
- 1.5 cups Portobello mushrooms(thinly sliced)
- 4 medium Scallions(thinly sliced)
- 2 tbsp Fresh tarragon(finely chopped)
- 0.5 cup Gruyere cheese(coarsely grated)
- 3 tbsp Butter(divided)
- 0.5 tsp Salt(divided)
- 0.25 tsp Black pepper(divided)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Crack the eggs into a bowl, add half the salt and pepper, and whisk until well combined. Stir in the chopped tarragon.
- 2
In a medium non-stick skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sautรฉ for 3-4 minutes until tender. Add the sliced scallions and cook for another 2 minutes. Remove the mushroom and scallion mixture from the pan and set aside.
- 3
Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the same skillet. Once the butter has melted and the foam subsides, pour in about 1/2 cup of the egg mixture. Cook until the underside is set, about 1-2 minutes. Gently pull the cooked egg towards the center with a fork, allowing the uncooked egg to flow underneath.
- 4
When the eggs are almost set, spoon about a quarter of the mushroom mixture and grated Gruyere cheese over one half of the omelette. Fold the other half of the omelette over the filling using a heatproof spatula. Tilt the pan to help roll the omelette onto a plate.
- 5
Repeat with the remaining egg mixture and filling to make additional omelettes. Serve immediately.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer flavor, you can add a bit more cheese.
- โEnsure your pan is non-stick to prevent the omelette from breaking.
- โDon't overcook the eggs; they should remain slightly moist.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other wild mushrooms like chanterelles or morels if available.
- A pinch of nutmeg can be added to the egg mixture for extra warmth.