Mushroom Omelette

  • Serves

    serves 6

The photographs in the cookbook Cezanne and the Provençal Table (Clarkson Potter, 1995) lured us in, but the recipe omitted several key ingredients. Here's how we got it to work.


  • 12 lb. sliced mixed fresh mushrooms, such as criminis and wild chanterelles
  • 1 large yellow onion, peeled and sliced
  • 1 tsp. sugar
  • 14 cup extra-virgin olive oil
  • 3 scallions, trimmed and chopped into 1" pieces
  • 2 cloves garlic, peeled and minced
  • 1 tbsp. red-wine vinegar
  • 8 eggs
  • Salt and freshly ground black pepper
  • Leaves from 4-5 sprigs flat-leaf parsley, chopped


Step 1

Clean mushrooms with a damp cloth, trim stems, and slice. Cook onions with sugar in oil in a 9" skillet over low heat until caramelized, about 30 minutes. Add mushrooms, scallions, garlic, and vinegar, and cook another 10 minutes. Remove half the mixture and set aside.

Step 2

Preheat oven to 350°. Whisk eggs with 1 tbsp. water in a medium bowl and season with salt and pepper. Raise heat to medium-low; add eggs to mushroom mixture in skillet. Tilt pan and use a wooden spoon to gently draw the uncooked egg towards center of skillet. When eggs are still a bit runny, top with parsley and reserved mushroom mixture; finish omelette in oven, 3 minutes. Serve at once.

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