Preparation

Cut the mushrooms into smaller pieces and finely chop the onion. Fry the mushrooms, onion and a good knob of butter in a frying pan over medium heat for 5 minutes or until soft.
Whisk together the eggs and water in a bowl and season with salt and pepper. Increase the heat to high and pour the egg mixture over the mushroom mixture. With a fork, draw the sides of the egg towards the middle. The omelette is done when it’s still a bit runny in the middle. Serve immediately.

Ingredients

  • 1 handful of wild mushrooms, such as shiitake
  • 1 onion
  • 1 large knob of butter
  • 4 eggs
  • 60 ml (¼ cup) cold water
  • salt and freshly ground black pepper, to season