SERVES 2

We were treated to this delicious dish after a day of hunting wild mushrooms in upstate New York. Our host, Madame J., uses sulfur shelf mushrooms (Laetiporus sulphureus), when she can find them, in her signature omelette.

1 tbsp. olive oil
5 tbsp. butter
1 small yellow onion, peeled and thinly sliced
4 oz. chanterelles, morels, or other wild
   mushrooms, cleaned and thinly sliced
Salt and freshly ground black pepper
6 eggs
2 tbsp. half-and-half
Leaves from 1 sprig fresh tarragon, chopped

1. Heat oil and 2 tbsp. of the butter together in a large non-stick skillet over medium-high heat. Add onions and cook, stirring often, until soft, 3–5 minutes. Add mushrooms and cook, stirring often, until soft, 3–5 minutes. Season to taste with salt and pepper, then transfer to a small bowl and set aside. Wipe skillet clean with paper towels and set aside.

2. Crack eggs into a medium bowl and thoroughly beat with a fork. Add half-and-half and tarragon, season to taste with salt and pepper, and mix well.

3. Return skillet to medium-high heat. Melt the remaining 3 tbsp. butter in the skillet. Pour eggs into skillet and, working quickly, stir surface of eggs constantly to make small, tight curds. When eggs are about halfway set, spoon mushroom filling down center of eggs. Carefully fold sides of omelette over filling and cook for 1 minute more. Slide omelette onto a warm serving platter.