Chestnut mushrooms have a crunchy, nutty flavor that’s great for omelettes! I like to add Peri Peri sauce from Trader Joe’s because it adds a nice kick, but you might like your without the spice!
Learn my best tips to cooking with mushrooms and how I use my secret ingredient creme fraiche, a french-style cultured cream to add the perfect consistency to this omelette!
Breakfast / Brunch
- 3 eggs
- 1 ½ tablespoons creme fraiche
- 4 ounces chestnut mushrooms, cleaned and trimmed
- 2 tablespoons water
- 1 1/2 tablespoons butter
- Generous seasoning of salt
- Freshly ground pepper
- 2 tablespoons minced fresh parsley
- ¼ cup shredded cheese of your choice
- Drizzle of your favorite creamy hot sauce (optional)
- In a bowl, beat the eggs with the creme fraiche.
- Heat a non-stick skillet over medium-high heat. When hot, add the mushrooms and the water. Cook the mushrooms in the water for 1-2 minutes, until just starting to wilt, but not completely softened. Chestnut mushrooms will take 2 minutes. Thinner, more delicate mushrooms will only take 1 minute. Do not overcook the mushrooms.
- Add in the butter, and saute the mushrooms until just tender. Turn the heat to medium. Add in the egg/creme fraiche mixture. Use a spatula to gently scramble the eggs. The eggs should cook slowly to retain their silky, light texture. Cook until just set. Sprinkle with shredded cheese. Season with salt, pepper and fresh parsley. Drizzle with hot sauce, if desired.
Here’s a big tip on cooking mushrooms:
Mushrooms are 92% water! When you cook mushrooms, you want to release and evaporate as much water as possible. Do this by cooking the mushrooms in a little bit of water first – without oil or butter . The hot pan will evaporate the water. Now you can add the butter or oil.
My secret ingredient to eggs is creme fraiche, a french-style cultured cream. It’s tangy, creamy and thick, similar to sour cream. In fact, you can substitute sour cream if you don’t have creme fraiche. The creme fraiche adds creaminess and a natural sweetness to the eggs.
Beat the eggs with creme fraiche and then add that mix to the pan with the mushrooms. Cook on medium-low until the eggs are set.
You can add cheese if you’d like – but l love drizzling something a bit spicy on top, like this peri-peri sauce.
Season with salt, pepper and fresh herbs.
The chestnut mushrooms are nutty, mildly sweet, and slightly crunchy, even when cooked.
Chestnut mushrooms are great for your cells, blood health, and immune system! They also contain glutathione and ergotheonine, two potential anti-aging antioxidants, and have many essential micronutrients. See daily values below!
(Per portion: 40 grams, or about a handful.)
- Riboflavin (B12) 16% 16%
- Copper 15% 15%
- Biotin (B7) 12% 12%