Mushroom omelette with herbs and soft goat’s cheese
- Trim the button mushrooms, pat dry on kitchen paper if necessary, and cut into quarters or eighths depending on their size.
- Wash the parsley and dill, shake dry, remove the stalks and put the leaves into the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug.
- Put the eggs, chilled milk, ½ teaspoon of salt, 2 pinches of pepper and the nutmeg into the blender jug and, with the measuring beaker in place, mix for 15 seconds/speed setting 6. Then decant and rinse out the blender jug. Fill the blender jug with 1 litre of warm water.
- Line the shallow steamer basket with greaseproof paper (ensuring that the liquid egg and herb mixture cannot seep out and that some of the lateral ventilation slits are not covered up) and arrange the mushrooms evenly on top. Hang the shallow steamer basket in the deep steamer basket and attach to the blender jug.
- Pour the egg and herb mixture over the mushrooms in the shallow steamer basket and close the deep steamer basket with the lid. Cook with the steamer button/15 minutes. Halfway through the cooking time carefully open the lid and arrange the goat’s cheese on the omelette. Close the deep steamer basket again and finish cooking everything.
- In the meantime, wash the chives, shake them dry and snip into fine rolls.
- Lift the omelette with the greaseproof paper out of the shallow steamer basket, carefully release from the paper and serve sprinkled with the snipped chives.
The omelette can be prepared with different types of mushroom if desired, such as brown button, porcini, oyster or chanterelle mushrooms.
If you don’t like goat’s cheese, you can either omit it or replace it with sheep’s cheese.
Bon appétit with Monsieur Cuisine