This is the perfect twist on an omelette if you're making breakfast or brunch.
1/2 punnet Portabellinis (roughly chopped)
2 whole Portabellas (big brown mushrooms)
3 chopped spring onions
1 tsp olive oil
25 gm butter
Salt and pepper to taste
A dash of truffle oil (optional)
Whisk the 3 eggs in a bowl and add salt and pepper to taste.
Panfry the Portabellas in a non-stick pan for about 3 minutes and put aside.
Melt the butter in the same pan and sauté the Portabellinis. (Keep a bit aside to garnish). Add egg mix.
Panfry the omelette on both sides and then cut into four circles.
Stack the omelettes circles and the Portabellas.
Garnish with the spring onions a few chopped Portabellinis and dot a bit of truffle oil on the omelette and on the plate.
Recipe supplied by the SA Mushroom Farmers Association