Morel Havarti Omelet
One of the things that I love about Oregon is our morel mushrooms. I never tasted a morel mushroom before until I moved here well over 25 years ago. Nearly every year I hunt for them on the forest floor of the Cascade Mountains in the spring and early summer. Some years I am able to find buckets full of mushrooms, sadly, this year, I was so busy with other things, I did not get a chance to go… From what I heard from people who live in the mountains above the Rogue Valley is that the weather conditions were less than ideal this year and the picking season was terribly short. So, when I saw these tasty little morels at my favorite food coop, I snagged a brown paper bag full.
Morels are easily identifiable by their shape and their honeycomb texture. Before going out and picking morels be sure to do your homework and learn how to identify them properly. There are other mushrooms out in the forest that are similar in shape and size to a morel. Those mushrooms are called false morels and what’s bad about them is that they are not edible and in fact, they may be poisonous. False morels look similar to a morel so, just be careful…
A half pound of morels. I always rinse mine before I use them. The little ridges and pits in the mushrooms can contain dirt and other forest debris. If you ever get a chance to purchase morels or go hunting for them, by all means, do it. Morels taste amazing and are super simple to prepare. You can saute them, fry them, put them in soups, sauces, or use them in ways you would white or crimini mushrooms. I decided to take some of these mushrooms and put them in an omelet. I prepared a basic 3 egg omelet and sauteed morels, shallots, thyme, sea salt and fresh cracked pepper in a bit of melted butter. Filled the omelet with the morel mixture added some Havarti cheese and melted additional Havarti on top. It was absolutely delightful! Enjoy! Tessa
- 3 eggs
- 1 Tablespoon cold water
- sea salt and pepper to taste
- 1 Tbs canola oil
- 1 cup morel mushrooms (cleaned and halved)
- 1 Tbs shallots (minced)
- 1/2 tsp fresh thyme (minced)
- 1 tsp butter
- salt and pepper to taste
- 2 ounces havarti cheese
- sprigs of fresh thyme for garnish
In a small bowl whisk vigorously together the eggs, water, salt and pepper. In a nonstick pan on medium high heat add canola oil. Add the egg mixture covering the entire pan. Lift parts of the egg mixture with a spatula to allow egg mixture to go under the omelet and cook. Cook until set. Meanwhile in another pan, saute the morel mushrooms, shallots, thyme, salt and pepper in butter. Add mushroom mixture to omelet. Add 1 ounce Havarti cheese and fold. Add remaining havarti to the top of the omelet, add a tsp of water, cover and melt. Remove from pan and slide onto a plate. Serve immediately. Garnish with fresh sprigs of thyme. Makes 1 omelet.