And also because I just had to get away from the pile of uni work that I'm buried under at the moment. You may have noticed the shortage of posts this month, but it's because it's that time in the semester where all your tests, quizzes and assignment come together and give you one helluva SHAZAMM!
Putting that aside...
Much to my delight, as I rummaged through my almost empty fridge, I found a packet of the most scrumpdiddlyumptious babies in the world. KING MUSHROOMS!
These beasts kick all other mushrooms in the backside anyday. They're meaty, flavoursome and definitely not for the faint-hearted. Field mushrooms ain't got a thang on these thugs.
Oh and mum, if you're reading this. WE'RE STARVING over here! Our fridge is empty.
We call these Chicken Drumstick Mushrooms in Mandarin. Funnily enough, I do see the resemblance. Uncanny isn't it?
Start with one of these and just slice in half, and then some. You don't want them too thin or you'll lose the meaty texture of the mushrooms once they start sweating in the pan.
If you feel like more, feel free to slice up another one. The world is your oyster.
You'll also need about half a sprig of spring onion, finely diced.
Can you tell I've been practising with my camera?
You'll also need about 40g of grated tasty cheese. I simply julienned my COON slices - it won't make a difference because you'll be needing to melt the cheese later anyway.
I also use light cheese...just in case you wanted to turn me into the Heart Foundation for some serious lessons on how to not kill myself with what I eat.
Freshly grated parmesan will also help. 1/4 cup.
And no, it most definitely must be fresh. Ah-a-a-, no buts.
Whisk 3 eggs up. 4 if you feel like something quite cafe-sized, but promise me you'll share. 4 eggs in a day just isn't healthy. Neither is 2, but it's still better than 4. Less is more.
Melt some butter in a shallow frying pan. Feel free to use olive oil, but personally I always use butter with mushrooms as they provide a nicer colour and flavour.
Oh, and a grill-proof/ovenproof frying pan would be ideal. We'll be needing the grill later.
Throw in your sliced mushrooms and a sprinkle of salt.
Toss the mushrooms around until they a golden brown. These ones don't sweat all that much compared to the likes of button and field mushrooms, but you still need to sweat them in the pan properly before adding the egg.
Once mushrooms are done, turn the heat right down to low and pour in the egg. Go make yourself a cup of coffee or something while you give it a minute or two to just set on the bottom.
Sprinkle the tasty and parmesan cheeses. You may want to start the grill on about 250°C .
The cheese will begin melting, but it won't colour. Once the egg looks like its started to cook on the top, sprinkle the spring onions over the top of the omelette.
Next, pop the entire pan into the grill.
Once upon a time (say, when I was still in primary school), I remember the grill and oven used to be separate compartments underneath the stove. I also remember that when you used the oven, you had to remember to close the door (seemed kinda silly if you didn't), but when you used the grilling device, you had to leave the door open.
So when our new oven arrived post-renovation, I flicked through the instruction manual hoping to find instructions on what you should do with the oven door when you switch to the grilling element on the combined grill/oven system.
The manual gave me nothing. Zero, zilch, nothing.
It wasn't until my trip to the Blue Mountains that AL finally enlightened me that we are to leave the door ajar even on the combined system. Seems kind of dangerous doesn't it?
Oh well, so that's pretty much the way I've been doing things since. It makes better photography anyway. This post with the picture of marinated vegies grilling is still one of my favourites all time.
Pull the pan out once the cheese is golden brown on top. It would have puffed up quite a bit, but will sit back down before you manage to find your coffee.
Give us a moment as we admire the mushroom poking out of the omelette.
Finally, serve with a slice of buttered toast and a mug of (soy) coffee. Sundays just couldn't start in a better fashion could it?
King Mushroom and Shallot Omelette
40g Cheddar/Tasty cheese, grated
1/2 Spring onion, finely diced
1~2 King Mushrooms, sliced thickly
3 Eggs, beaten
1/4 cup Parmesan cheese, grated
Butter, for frying
Salt, to taste
- Melt butter in an ovenproof/grillproof frying pan
- Brown mushrooms in pan until golden brown
- Turn the heat to low, and gently pour in beaten eggs. Do not stir and allow to cook for a minute
- Sprinkle cheese over the top then allow it to melt into the eggs
- Turn grill to 250°C
- Once the top of the eggs look like it is starting to set, sprinkle spring onions over the top
- Place pan underneath the grill and allow cheese to brown
- Remove from grill and transfer to plate
- Serve with buttered toast