Best 6 Wild Mushrooms Shallot And GruyÃre Omelets Recipes

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Indulge in a culinary journey with our diverse collection of wild mushroom, shallot, and Gruyère omelets. From the classic French omelet to its Spanish and Italian variations, each recipe promises a unique taste experience.

Begin your culinary adventure with the traditional French omelet, a staple of bistros and homes alike. This timeless dish features tender mushrooms, aromatic shallots, and nutty Gruyère cheese, all enveloped in a delicate egg blanket.

Next, embark on a Spanish escapade with our tortilla de patatas, a delectable potato omelet elevated with wild mushrooms and tangy Manchego cheese. This hearty dish is a symphony of flavors and textures, sure to satisfy even the most discerning palate.

Journey to Italy with our frittata ai funghi, a rustic omelet that showcases the earthy flavors of wild mushrooms, complemented by creamy fontina cheese. This versatile dish can be enjoyed for breakfast, lunch, or dinner, making it a delightful addition to any meal.

Our collection also includes a vegetarian twist on the classic omelet. The wild mushroom and spinach omelet is a symphony of flavors and textures, featuring meaty mushrooms, vibrant spinach, and tangy feta cheese, all bound together by fluffy eggs.

For those seeking a lighter option, our wild mushroom and goat cheese omelet is a delightful choice. Tender mushrooms, creamy goat cheese, and fresh herbs come together in perfect harmony, creating a dish that is both flavorful and guilt-free.

No matter your preference, our wild mushroom, shallot, and Gruyère omelets offer a culinary adventure that will tantalize your taste buds. So, grab your whisk and embark on a journey of flavors with our diverse omelet recipes.

Check out the recipes below so you can choose the best recipe for yourself!

WILD MUSHROOM AND GRUYèRE CHEESE OMELETS



Wild Mushroom and Gruyère Cheese Omelets image

Categories     Cheese     Egg     Mushroom     Breakfast     Brunch     Sauté     Vegetarian     Quick & Easy     Pan-Fry     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 8

2 tablespoons butter
4 ounces fresh morel or shiitake mushrooms, stemmed, caps sliced
3 shallots, chopped
2 garlic cloves, chopped
6 eggs
1/4 cup chopped fresh parsley
3/4 cup grated Gruyère cheese (about 2 1/2 ounces)
Additional chopped fresh parsley

Steps:

  • Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
  • Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl. Season with salt and pepper. Beat to blend. Heat medium omelet pan or skillet over medium-high heat. Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside. Add half of egg mixture. Stir with flat side of fork until eggs begin to set. Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under. Top with 1/4 cup grated cheese and half of mushroom mixture. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms. Sprinkle omelets with additional chopped fresh parsley.

WILD MUSHROOMS, SHALLOT AND GRUYèRE OMELETS



Wild Mushrooms, Shallot and Gruyère Omelets image

Categories     Cheese     Egg     Mushroom     Breakfast     Brunch     Quick & Easy     Spring     Swiss Cheese     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 Servings; can be doubled or tripled

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
4 ounces fresh wild mushrooms such as shiitake or oyster, trimmed, sliced
2 large shallots, minced
Salt and freshly ground pepper
1 tablespoon minced fresh parsley
6 eggs
4 teaspoons cold water
2/3 cup grated Gruyère cheese (about 2 ounces)
Minced fresh parsley

Steps:

  • Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms and shallots and sauté until mushrooms are tender, about 2 minutes. Season with salt and pepper. Remove from heat and mix in 1 tablespoon minced fresh parsley.
  • Beat 3 eggs and 2 teaspoons water in small bowl. Season with salt and pepper. Heat small omelet pan over medium-high heat. Add 1 1/2 tablespoons butter and heat until foam begins to subside. Add egg mixture. Stir eggs with fork several times, drawing back of fork across bottom of pan. Lift edges of egg and let uncooked egg flow under until top is almost set. Spoon half of cheese, then half of mushroom mixture down center of omelet. Fold omelet over filling in thirds and transfer to plate. Make second omelet with remaining eggs, water, salt and pepper, 1 1/2 tablespoons butter, mushrooms and cheese. Garnish with parsley.

SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC



Sauteed Wild Mushrooms With Shallots and Garlic image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound fresh wild mushrooms, like chanterelles, morels, porcini or any cultivated mushrooms of your choice
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons fine bread crumbs
1 tablespoon finely chopped shallots
1 teaspoon finely chopped garlic
2 tablespoons finely chopped parsley

Steps:

  • Trim the mushrooms, wash them in cold water and drain well.
  • If the mushrooms are large, slice them or cut them in halves or quarters.
  • Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
  • Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams

WILD MUSHROOM SAUCE



Wild Mushroom Sauce image

This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.

Provided by Bill L.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 10

4 tablespoons butter
¼ cup finely chopped shallots
2 ounces portobello mushrooms, sliced
2 ounces crimini mushrooms, sliced
2 ounces shiitake mushrooms, sliced
2 ounces morel mushrooms, sliced
2 ounces chanterelle mushrooms, sliced
½ cup red wine
6 fluid ounces beef demi glace
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 32 mg, Fat 30.4 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1923.3 mg, Sugar 1.2 g

MUSHROOM AND GRUYERE CHEESE OMELET



Mushroom and Gruyere Cheese Omelet image

This is a filling for a 4-egg omelet or two 2-egg omelets for when you're having breakfast, brunch or dinner with somebody special. The combination of wine, cream & the delicate taste of Gruyere cheese makes it rich and delicious. The recipe can be doubled.

Provided by echo echo

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

2 tablespoons butter
4 shallots or 4 green onions, chopped
1 -1 1/2 cup sliced mushrooms (fresh or canned)
1/2 lemon, juice of
1/4 cup white wine
1/4 cup heavy cream (whipping) or 1/4 cup half-and-half
1/2 cup grated gruyere cheese
cayenne
1 teaspoon cornstarch, dissolved in
1 tablespoon cold water

Steps:

  • Melt butter over medium heat.
  • Sauté chopped the shallots or green onions.
  • Stir in the mushrooms and lemon juice.
  • Add the wine and cream.
  • Stir in the cheese and let it melt.
  • Season with cayenne.
  • Add the cornstarch in water and stir to thicken, heating through.

Nutrition Facts : Calories 384.9, Fat 31.4, SaturatedFat 19.3, Cholesterol 101, Sodium 192.2, Carbohydrate 11.8, Fiber 0.4, Sugar 1.3, Protein 10.9

MUSHROOM OMELET WITH CHIVES



Mushroom Omelet With Chives image

Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes. When raw, they're elegant and delicious; when cooked, they become substantial. They are as welcome in a classic French omelet as they are in an Asian stir-fry. Mushrooms also are a nutritional bargain. Two ounces of sliced white mushrooms - about a cup - contain only 15 calories, and they are among the best dietary sources of B vitamins. Best of all, there are just so many mushroom dishes to try. This savory omelet is great for dinner or for brunch. If I'm making it for two, I make one large omelet in a 10-inch pan. It's just as easy as making two individual omelets, and both servings are ready at the same time.

Provided by Martha Rose Shulman

Categories     breakfast, easy, quick, main course, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 11

2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 shallot, minced
1/4 pound white or cremini mushrooms, rinsed briefly and wiped dry
Salt
freshly ground pepper to taste
1 to 2 garlic cloves (to taste), minced
2 teaspoons minced flat-leaf parsley
4 eggs
1 tablespoon minced chives
2 teaspoons low-fat milk
3 tablespoons grated Gruyère cheese

Steps:

  • Trim off the ends of the mushrooms, and cut into thick slices. Heat a large, heavy frying pan over medium-high heat, and add 1 tablespoon of the olive oil. Add the shallot, and cook, stirring, until it begins to soften, two or three minutes. Add the mushrooms, and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add salt to taste and the garlic, and cook, stirring often, until the mushrooms are tender, about five minutes. Stir in the parsley, season to taste with salt and pepper, and remove from the heat.
  • If making individual omelets: Heat an 8-inch nonstick omelet pan over medium-high heat. Break 2 eggs into a bowl, and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste, and 2 teaspoons milk. Whisk in half the chives. Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking. Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
  • If making 1 large omelet, heat a 10-inch nonstick pan over medium-high heat. Beat all 4 eggs in a bowl with the milk, salt and pepper, and the chives. Heat the remaining tablespoon of olive oil in the pan, and follow the instructions for the 2-egg omelet, pouring all of the eggs into the pan. The eggs will take longer to set, and you may want to flip the omelet in the pan again after it's rolled, if the middle seems too runny. Roll the finished omelet onto a platter, or cut in half in the pan, and serve.
  • Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking.
  • Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 509 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Choose the freshest mushrooms possible. Wild mushrooms are best when they are young and tender, so look for mushrooms that are firm and have a slightly damp appearance. Avoid any mushrooms that are slimy or have bruises or blemishes.
  • Clean the mushrooms thoroughly. Wild mushrooms can be dirty, so it's important to clean them thoroughly before using them. Use a soft brush to remove any dirt or debris, then rinse the mushrooms under cold water.
  • Cook the mushrooms properly. Wild mushrooms can be cooked in a variety of ways, but the most common methods are sautéing, grilling, and roasting. Be sure to cook the mushrooms until they are tender, but not overcooked, as this can make them tough and chewy.
  • Use fresh herbs and spices. Fresh herbs and spices can help to enhance the flavor of wild mushrooms. Some good options include thyme, rosemary, sage, garlic, and onion.
  • Serve the mushrooms immediately. Wild mushrooms are best served immediately after they are cooked, as this is when they are at their most flavorful.

Conclusion:

Wild mushrooms are a delicious and versatile ingredient that can be used in a variety of dishes. Whether you're making an omelet, a soup, or a stew, wild mushrooms are sure to add a unique and flavorful touch. So next time you're looking for a new way to enjoy mushrooms, be sure to give wild mushrooms a try.

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