Morel and mascarpone omelette

Mushrooms were always taken for granted in my childhood. I lived in a small village and my father loved foraging. Although that time you didn’t really have to go to the forest for produce. We had everything at home in our vegetable garden which was really big. Taking center point a big walnut tree with my all-time favorite autumn welcoming green walnuts.

So my father went off for long searches for mushrooms. Seriously if you ask me about the most memorable thing from my childhood, I would say pickled mushrooms. I actually started not liking this whole mushroom thing because there was way too much of it. And it meant I had to help. Yes, your feeling is right. I was not the kitchen fairy when I was a kid. I was so not interested. I had more important things to do. Like taking dogs home from the street. Luckily our village was small. With not many stray dogs. But still, there were a few….

So back to the mushrooms. As I said in my childhood mushrooms were given. Plenty. Free. Not like today. They cost a lot. Especially morels. So when I buy them I make them special. Making sure to highlight them in a dish, and not to overcook and not to hide their taste and beauty.


A really good way to use morels is in a rich, decadent omelette with herbs and serve it with some green leaves and a simple lemon vinaigrette.  I used micro herbs, arugula leaves and blossoms but you can have any kind of salad leaves. This omelette will be rich and creamy so you will definitely need a salad with vinaigrette.

When I went to culinary school omelette had a real importance to it. Being able to make a really good omelette will show your skill, understanding of technique and essentially will tell people that you are a good cook. I personally don’t think it is a difficult thing to make right but you definitely have to know what a good omelette looks like so you know what you are going to need to achieve. Omelette is not a scrambled egg or a frittata. You are not stirring it in the pan or baking it in the oven. It is a quick process, only a few minutes and you will have to end up with a bit of crust outside, wobbly center.

For a detailed technique and pictures visit this site, I think it will help in case you have problems.

I took this close up shot of my omelette so you have the feeling what is should look like.



  • about 1/4 cup of whole tiny morels or chopped big one (you can substitute with other, strong, woody mushroom)
  • 2T butter
  • 2 eggs
  • 1T mascarpone
  • 1/2T mixed chopped parsley and chives
  • salt, ground pepper


  1. In a bowl blend eggs, mascarpone and herbs thoroughly with a fork and season with salt and pepper.
  2. Heat 1T butter in a 6 inch pan. Once butter starts coloring add cleaned, dried morels.
  3. Sautee morels for a minute and when it is done season with salt and pepper.
  4. Pour morels with the butter into a small bowl, ready to use.
  5. Put pan back on stove with the other tablespoon of butter.
  6. When butter stops sizzling slowly pour egg-mascarpone mix  into the center of the pan.
  7. Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little and then gently direct the mixture away from the from the middle, making space with a spatula at the edges and to flow to the space on the edges.
  8. After this point let it cook and when you see the surface is 90% cooked, add filling and fold omelette very quickly.
  9. Slide omelette onto a plate.
  10. Serve it with a fresh green salad and lemon vinaigrette.

For advice on vinaigrette visit my previous post:

Why did I use micro greens and herbs?

For their look and nutrients. Microgreens are young seedling of vegetables and herbs and they come in all colors and shapes depending on the vegetable/herb and they are richer in nutrients than their “parents”.





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