Mushroom Omelette from Sud de France by Caroline Conran
This is delicious made with ceps or chanterelles, and is eaten with a garlicky green salad. It is based on a recipe from Robert Ledrole’s Cuisine du Languedoc. Try not to wash the mushrooms – rub...
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Ingredients
- 50 g mushrooms
- 2 eggs per person
- a little olive oil
- generous pinch of fresh or dried thyme leaves
- 2 tsp goose fat
- salt, pepper
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