Porcini mushroom omelet with quince relish and pickled red onions | Recipe | Kitchen Stories

Ingredients

• 3.5 oz dried porcini mushrooms
• 5 eggs
• 1 quince
• 2 red onions
• 4 cups water (hot)
• 1.5 oz Pecorino cheese
• 1 shallot
• 0.25 oz chervil
• 0.25 oz marjoram
• 0.25 oz parsley
• 1 chili
• 1.5 tbsp sugar
• 1 tbsp mustard seed
• 0.66 cup white wine
• 1.5 tbsp white balsamic vinegar
• 1 tbsp vegetable oil
• 2 tbsp distilled white vinegar
• 0.75 stick unsalted butter
• salt
• pepper