Mushrooms omelette recipe

There are many versions of this French delicacy: the omelette. Quick to prepare and creamy to the taste, the omelette is always the solution when you come home hungry but with no desire to cook.

Today I have brought you a recipe with mushrooms, an ingredient I would eat at any time of day. Very pretty to look at and even better to taste, the mushroom omelette is one of my favourite dishes.


Mushrooms are everywhere, close at hand, you just need to bend down a little and know how to choose. But to go mushrooming, you first have to learn a lot. It is not enough, as too many people believe, to get out of the car, go into the grove and on the way back have a hearty meal. Unfortunately, many people have believed that they can improvise, and from this assumption many people have poisoned themselves. To avoid this, just as with the car licence, it is necessary to study and inform oneself. There are so many varieties of mushrooms, the ones we are familiar with are only a small part of the existing ones.

Over the years, mushrooms have become legendary as a mysterious object and this has given rise to many prejudices and theories on how to recognise the good ones from the bad ones. First of all, it is not true that poisonous mushrooms turn silver or parsley black when cooked, and it is not true that all mushrooms whose flesh turns blue when cut are poisonous.

It is also not true that all mushrooms believed to be on the tree are edible, even if they are eaten by snails or other insects: the snail is greedy for the deadly greenish moth. It is not true that all meadow mushrooms are good: they may not have an effect on animals, but they do on humans.

Some types of poisonous mushrooms: green moth, evil ovule, russula torulosa… Perhaps in a future article I will give you an in-depth look at these divine ingredients, with their many preparations (in oil, dried, powdered and many others)… Keep following my blog for more information!

Mushrooms omelette

Mushrooms omelette recipe

Prep Time 10 minutes
Course Main Course
Cuisine Italian
Servings 1 omelette


  • 200 g mushrooms
  • 1 garlic clove
  • Parsley to taste
  • 3 eggs
  • 1 handful of Parmesan cheese
  • 2 spoons of milk
  • 3 thin slices of scamorza cheese
  • Olive oil to taste
  • Salt and pepper to taste


  • First of all devote yourself to the mushrooms: wash them and cut them as you prefer, cubed or in strips they will be equally fantastic.
  • Then heat the oil in a frying pan with a clove of garlic and when it is golden add the mushrooms, then a sprig of chopped parsley. Cook until all the water has drained from the mushrooms and they are slightly stuck to the bottom. Finally, season with salt and pepper.
  • In the meantime, beat the 3 eggs in a bowl and add 2 tablespoons of milk and a handful of Parmesan cheese. Mix well and add salt and pepper to finish.
  • In a frying pan heat some oil, it should not be too cold nor too hot, and pour in the eggs. Cook over medium heat and when the eggs are cooked enough, but not quite ready, place the mushrooms and thin slices of scamorza on top of the omelette.
  • Close the omelette and let the cheese melt.
  • Here you have a creamy, tasty and stringy omelette to enjoy warm with a nice slice of toast! Enjoy!






Pinot Grigio GoldVine
IGT White Blend of Pinot Grigio from Veneto, Italy

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