St George's Mushroom and Asparagus Omelette is a traditional British recipe for a classic dish of an omelette containing asparagus and wild St George's Mushrooms, ingredients that are at their best in springtime. The full recipe is presented here and I hope you enjoy this classic British version of: St George's Mushroom and Asparagus Omelette.
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A truly classic dish of wild St George's Mushroom (typically available in April) in an omelette. This should be in every cook's repertoire.
Ingredients:
3 eggs
120g St George's Mushroom, sliced
3 asparagus spears
30g butter
1 tbsp Parmesan cheese
1 tbsp water
1 tbsp double cream
salt and black pepper to taste
Method:
Add the butter to a pan and use to fry the mushrooms for about 2 minutes. Trim the woody ends of the asparagus and add to the pans. Cook on high heat for 4 minutes. Set the asparagus aside then mix the mushrooms with the cheese and season with salt and freshly-ground black pepper.
Lightly beat the eggs in a bowl along with the water. Melt the butter in an omelette pan or shallow frying pan and pour in the eggs. Mix with a fork until the eggs begin to set then tilt the pan to coat evenly. Place the mushrooms and cheese on top of the eggs as they begin to set then pour over the cream. Transfer under a grill for a few minutes so that the surface sets and becomes a golden brown.
Add the asparagus spears then fold the omelette in half, transfer to a warmed plate, garnish with parsley and serve.
