Most Aussies are mushroom maniacs, and I’m one of them.
Here’s a recipe that I love, it’s from is from Australian Mushrooms Growers. There are heaps of good recipes on that site.
The raw ingredients
Easy Baked Mushrooms With Ricotta Omelettes
SERVES: 2 COOKS IN: 20 MINUTES
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INGREDIENTS
olive oil cooking spray
250g button mushrooms
1 lemon, rind finely grated, juiced
2 eggs, separated
125g piece fresh ricotta, crumbled
3 tbs chopped chives
2 tbs finely grated parmesan
Salt and pepper, to taste
Crème fraiche & baby spinach leaves, to serve
METHOD
1. Preheat oven and large non-stick roasting pan to 230°C fan-forced. Add the mushrooms to the hot pan, spray with olive oil and drizzle over the lemon juice. Season with salt and pepper, shake to coat the mushrooms. Roast 10-15 minutes until mushrooms are tender.
2. Mix egg yolks, ricotta, chives, parmesan, lemon rind and salt and pepper together with a fork. Use a hand mixer to whisk the egg whites to stiff peaks then gently fold into the egg yolks mixture.
3. Heat a large non-stick, oven-proof frying pan over medium-low heat. Spray the pan with oil and place four lightly greased egg rings in the pan. Spoon 2 tablespoons mixture into each ring and cook for 3 minutes. Transfer the pan to the oven and bake a further 5 minutes or until puffed and light golden on top.
4. To serve, place 2 omelettes on each plate. Top with a dollop of crème fraiche, spinach and serve with mushrooms.
My Notes
Mushrooms baked with lemon taste fantastic! The lemon juice burnt all over the bottom of the tin, I’ll use baking paper next time.
I don’t have a frying pan that can go into the oven and made a mess trying to flip them. I also forgot to grease the rings- oops.
I did manage to transfer some omelettes in rings from the frying pan to the roasting pan.
Didn’t have chives which was a shame, nor creme fraiche!
Next time I might make these with my usual ricotta pancakes as I think that would work well and no whisking of egg whites involved.
Mushrooms ready to roast
Eggs yolks, ricotta etc
Egg whites with yolk mixture gently folded in
Off to a good start with the omelettes
But disaster struck as I couldn’t bake them in the oven in this frying pan, tried to flip them in the pan but….
They worked fine as small round omelettes in the pan though.
I did manage to transfer these omelettes from pan to tin and bake them in the oven.
They did taste great, all’s well that ends well.
Have you baked a mushroom recently?
Do share your favourite mushroom recipe in the comments and leave links, I’d love to try some new recipes.
YUM!
I wish I was eating that right now, it looks so delicious!! I love baked mushrooms with butter and garlic especially, so easy and delicious. Your omelette looks amazing too 😉
Julie
Gourmet Getaways
Oh thank you, I do love a decent mushroom, and time to take a photo ie shot this when no kids around. The omelettes were fiddly though, but good and healthy. Hope you all have a happy Easter.
Looks delicious, thank you for the recipe, Seana 🙂
Delighted!
Super food indeed. I eat lots of mushrooms, they are lovely cooked in butter and garlic with a little parsley thrown in at the end. Put them on toast and I am in heaven.
Carolyn
Oh me too, and yet I rarely just cook them up like that. I had some fab mushrooms when away this week, cooked with toms and other veggies and then with feta and haloumi – top brekkie.
I love mushrooms. I know they’re good for you and your list is a good reminder. This looks like the breakfast of champions xx