Suzanne’s Recipe 30 – 2014: Omelette Soufflée aux Champignons et les Herbes de Provence
My stock of Herbes de Provence has been selling quickly as it has a unique flavour due probably to Sarriette, a herb that we do not grow here. I add them into almost every dish I make as I love their subtle flavours. After a long day’s work the last thing I feel like is making a complicated meal, but I still feel like something tasty. One of my favourite quick and easy recipes is a fluffy mushroom omelette with Herbes from Provence. To make it more interesting I add some fresh garlic and make a “soufflée” by whisking the egg white. I find that a young shiraz wine from the Rhone, pairs well with the taste of the mushrooms. Chateau St Cosme make a lovely, fresh Cotes du Rhone 2012 which works well with this recipe.
- 4 large eggs
- 200g button or porcini mushrooms
- 1 clove of garlic
- ¼ teaspoon of Herbes de Provence
- 4 tablespoons cream
- 50 g butter
- Fresh chives
- A drizzle of truffle oil
- Salt and Pepper
A Bottle of Chateau St Cosme Cotes du Rhone 2012 from the French Market shop
- Cut the mushrooms in fine slices.
- Crush the garlic
- Separate the egg yolks from the egg whites.
- Put the egg yolks in a mixing bowl and mix in the cream and dried herbs from Provence
- Add the crushed garlic and sliced mushrooms and mix in well.
- Add salt and pepper to taste.
- Put the egg whites in another bowl and beat them until stiff
- Slowly add the egg and mushroom mixture to the egg whites using a spatula to lift the mixture as you mix
- Melt the butter in a heavy based non-stick pan.
- Add the mixtrure and gently cook until firm on the underside.
- Carefully turn the omelette over, (I found this really hard as it breaks up) it helps to use a wide frying spatula. The easiest way is to make sure the underside of the omelette is unstuck from the pan, then turn it over using the wide spatula. Continue to cook until well risen.
- Slide omelette gently onto a serving plate
- Drizzle a few drops of truffle oil over the omelette and top with some chopped chives.
- Serve immediately accompanied by a fresh green salad
I recommend pairing this dish with a glass of shiraz, Chateau St Cosme Cotes du Rhone 2012