Morel Havarti Omelet

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.

23 thoughts on “Morel Havarti Omelet

    1. Tessa

      It is hard to describe the flavor… I consider them buttery, others say it’s meaty. Very different yet delicious!

  1. Sissi

    I love morels too, but have never had a chance to pick them. My other observation is that they tend to have lots of insects, so just like you I always wash them thoroughly.
    This omelet looks so appetising… I have never had a morel omelet, but omelets with mushrooms are always delicious.

  2. mjskit

    I am really, really envious of those morels! What gorgeous mushrooms. I hardly ever see them here in the southwest and I can only imagine the flavor they impart on this delicious omelet. Great selection for the cheese!

    1. Tessa

      I love morels. I had no idea how special they really were until I saw them in foodie magazines and high end restaurants. My favorite mushroom. Hands down…

  3. ginger and scotch

    Oh my god – I was drooling just at the post title! I remember my first Morel experience vividly in NY at a wine bar by Rockefeller Center and fell in love with them instantly. How much are they normally (per pound) by the way?

    I can’t remember what Havarti tastes like but I do remember liking that too :)

    1. Tessa

      These morels were spendy…. $24.99 a pound for fresh. However, the amount of gas it takes to drive to the mountains and the time it takes walking through the woods. Eh… I’d say it was worth it since I love morels so much! The season here in the Pacific Northwest is nearly ending so, the ones that you might be able to get are dried. Which is okay for sauces and such. Havarti is a very creamy buttery Danish cheese that I purchase in thin slices. Check for the morels.

    1. Tessa

      Thanks Tia! Next time you see them in a store or on a restaurant menu, you must try them!

  4. Chelsea

    I’ve lived in Oregon my whole life, but never heard of morel mushrooms! I’m so curious now! Thanks for the incredible recipe.

    1. Tessa

      OMG! Whaaaat? Okay… The bad news is that season is over here in Oregon. We can find them May thru June. The good news is that you might be able to find them at Market of Choice or at Capella’s. If not fresh, I’m sure you should be able to find dried ones in the produce section. Just rehydrate with white wine or water. They are so delicious! Once you try them, I’m betting you’ll be out in the woods next spring looking for them! We are so lucky to live here in Oregon!

    1. Tessa

      Hi Joanna! I’m betting that you have some really amazing tasting mushrooms in Poland that I have no access to here in Oregon :).

      1. ?asuch w kuchni

        In fact that’s pretty possible, that why I thought about replacing morel mushrooms with those lovely “gifts of the forest” as we call them, that are available here :-)

  5. Rowena (Apron and Sneakers)

    I didn’t know about morel mushrooms until I read your post. They look so interesting and I bet they taste good too! You paired them well in this omelette. It’s one of my favorite plates. Mushroom omelettes are simple and divine!

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