Truita de Bolets i Formatge de TupĂ
A rustic omelette showcasing the earthy flavors of wild mushrooms and the pungent, unique taste of 'formatge de tupĂ', a traditional Andorran fermented cheese. This dish embodies the mountain cuisine of Andorra, often prepared with locally foraged ingredients.
🧂 Ingredients
- 4 large Eggs
- 150 g Mixed wild mushrooms(such as ceps, morels, or chanterelles, cleaned and sliced)
- 50 g Formatge de TupĂ(crumbled)
- 1 medium Shallots(finely chopped)
- 1 clove Garlic(minced)
- 2 tbsp Fresh parsley(chopped)
- 1 tbsp Butter
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
👨‍🍳 Instructions
- 1
Clean and slice the mixed wild mushrooms. Finely chop the shallots and mince the garlic.
- 2
In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallots and minced garlic, and sauté until softened, about 3-4 minutes.
- 3
Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until they have released their liquid and are tender and lightly browned, about 5-7 minutes. Stir in the chopped fresh parsley, salt, and pepper.
- 4
In a separate bowl, whisk the eggs with a pinch of salt and pepper. Stir in the crumbled formatge de tupĂ.
- 5
Pour the egg and cheese mixture over the mushrooms in the skillet. Cook over medium-low heat, stirring gently, until the omelette is set but still slightly moist on top. Alternatively, you can cook it undisturbed until the bottom is set, then carefully flip it to cook the other side.
- 6
Serve immediately, garnished with a little extra parsley if desired.
đź’ˇ Pro Tips
- âś“Formatge de tupĂ has a strong flavor; adjust the amount to your preference.
- âś“If fresh wild mushrooms are unavailable, good quality cultivated mushrooms like shiitake or cremini can be used.
- âś“Ensure the skillet is not overcrowded when cooking the mushrooms to allow them to brown properly.
🔄 Variations
- Add a pinch of dried thyme or a sprig of fresh thyme to the mushroom mixture.
- Serve with a side of crusty bread.