King Oyster Mushroom Omlet

Served with lambs lettuce, tomatoes and pine nuts.

A light and fresh lunch. Easy to prepare and very tasty. You can use any kind of mushrooms that your local supermarket sells. I am a fan of king oyster mushrooms. They are a bit meaty and keep their texture after cooking. Not much cleaning to do either. 

I have still ripening tomatoes in small crates sitting around in the dark. I check them every two days and take the ones out that are changing color. They ripe in a smaller container with ones from the days before. I can eat a couple of them daily.

Since this dish is pretty easy, I started with the salad. Lambs lettuce takes a while and is a bit fiddely. I cut the tomatoes in two pieces and dry roasted some pine nuts.

The salad dressing is rich and very creamy:

2 tbsp balsamic vinegar (the good stuff)

2 tbsp olive oil

1 tbsp olive and lemone oil

1/2 tsp mustard

1/2 tsp honey

Smoked salt and pepper

For 2 omlets you will need:

4 eggs, 4 tbsp milk 4 spring onions

2 red chilis mild

400 g king oyster mushrooms, 

1 tbsp oil

2 tbsp butter, salt and pepper, thyme

Heat up some oil and toss in the white of the spring onions and the chopped red chili. Let it saute for 2 min, add the mushrooms. On high heat give them a couple of minutes. Then season with salt and pepper and a bit of thyme. Get it out of the pan and set aside.

Clean the pan and heat up 1 tbsp of butter. 

Crack the eggs, add milk and the greens from the spring onion. Pour half of the egg mix into the pan and make an omlet. Fill it with the mushroom mix halve and set aside in the oven to keep warm

Repeat with the second omlet. Eat with the lambs lettuce salad.