Mill City Cooks

Summer Mushroom Omelet

by Jeremy McAdams, Cherry Tree House Mushrooms

Serves 1 or 2


3 ounces oyster mushrooms (Cherry Tree House Mushrooms)

1-1/2 Tbsp unsalted butter, bacon fat, or olive oil (Valli del’Etna Olio)

2 eggs (Braucher’s Sunshine Harvest Farm)

1 Tbsp heavy cream 2 tsp chives or other herbs (Loon Organics)

1/4 cup chevre (Singing Hills Goat Dairy)

1/3 cup fresh chopped beet greens (Stone’s Throw Urban Farm)

Cooking Instructions

Trim stems from mushrooms and save for soup stock.  Heat 1 Tbsp of butter or fat on medium low heat.  Chop mushroom caps and saute until soft and slightly browned.  If mushroom look dry, add more butter or fat to the pan.  Set aside.

Add cream and chopped herbs to eggs and blend.  Heat omelet pan on medium heat and add 1/2 Tbsp butter.  When hot, pour egg mixture into the pan so that the mixture extends to the edges of the pan.  Top one half of egg with tabs of cheese.  Add mushrooms and fresh greens to one half.

When egg is cooked through, fold omelet in half and serve.  Garnish with more herbs if you like.

*Photo credit