Tasty Time

Hi Babes! Welcome back to tasty time (all about food). Today I gonna share with you all “Porcini mushroom omelet with quince relish and pickled red onions”. is really nice food for trying at home tonight 🙂 I hope you guys enjoy this one.

嗨宝贝们!欢迎回到美味的时光(所有关于食物的文章)。今天我将与大家分享“Porcini 蘑菇煎蛋卷配上津津有味的红洋葱”。今晚在家尝试是非常好的食物:)我希望你们喜欢这个。

The above recipes are provided by kitchen stories. I hope everyone likes and tries. ♥
let me know if you like it too x

上述食谱由厨房故事提供。我希望每个人都喜欢并尝试。 ♥ 如果你喜欢它,请告诉我。

Porcini mushroom omelet with quince relish and pickled red onions


Porcini mushroom omelet with quince relish and pickled red onions

Ingredients

Servings:2+

100 g dried porcini mushrooms
eggs
quince
red onions
1 l water (hot)
50 g Pecorino cheese
shallot
5 g chervil
5 g marjoram
5 g parsley
chili
1½ tbsp sugar
1 tbsp mustard seed
100 ml white wine
20 ml white balsamic vinegar
1 tbsp vegetable oil
2 tbsp distilled white vinegar
70 g unsalted butter
salt
pepper

Utensils

  • 2 bowls (large)
  • 3 cooking spoons
  • fine grater
  • cutting board
  • knife
  • pot
  • 2 frying pans
  • whisk
  • spatula

Nutrition per serving

Cal     Protein        Fat            Carb


348      18g             24g            12g

Step 1/5

  • 100 g dried porcini mushrooms
  • 1 l water (hot)
  • 50 g Pecorino cheese
  • shallot
  • 5 g chervil
  • 5 g marjoram
  • 5 g parsley
  • quince
  • red onions
  • chili
  • bowl (large)
  • cooking spoon
  • fine grater
  • cutting board
  • knife

For the omelette filling, place dried porcini mushrooms in a large bowl and cover with hot water. Allow to soak for approx. 30 min., stirring occasionally. Meanwhile, finely grate Pecorino cheese. Finely dice shallot. Roughly chop chervil, marjoram, and parsley. For the relish, peel, quarter, and core the quince. Dice into small pieces. Finely dice some of the red onion. Remove the seeds from the chili pepper and dice finely. For the pickled onions, quarter remaining red onion and slice into thin wedges.

Step 2/5

  • 1 tbsp sugar
  • 1 tbsp mustard seed
  • 100 ml white wine
  • 20 ml white balsamic vinegar
  • salt
  • pot
  • cooking spoon

To make the relish, heat a pot over medium-high heat. Add sugar and let caramelize until golden brown. Add quince, diced red onion, and mustard seeds. Stir well, and then add the white wine and white balsamic vinegar. Let it simmer for approx. 30 min. Add diced chili pepper, season with salt to taste, and set aside.

Step 3/5

  • 1 tbsp vegetable oil
  • 2 tbsp distilled white vinegar
  • ½ tbsp sugar
  • salt
  • pepper
  • frying pan
  • cooking spoon

To make the picked onions, heat vegetable oil in a frying pan over medium heat. Then add the sliced red onion, vinegar, remaining sugar, season with salt and pepper, and simmer gently until the onions turn pink. Set aside to cool.

Step 4/5

  • 20 g unsalted butter
  • eggs
  • salt
  • pepper
  • bowl (large)
  • whisk
  • frying pan
  • spatula

Break the eggs into a bowl, season with salt and pepper, and whisk until frothy, approx. 15 seconds. Melt a quarter of the butter in a frying pan set over medium heat and sauté the porcini mushrooms and shallots for approx. 3 min. Season with salt and pepper, and remove from the pan.

Step 5/5

  • 50 g unsalted butter
  • salt
  • pepper

Wipe the pan clean, return to medium heat and melt remaining butter. Pour the eggs into the pan and let cook for approx. 4 min. or until the bottom is set but the surface is still raw. Scatter the fried mushrooms and grated Pecorino cheese on top. Fold one half of omelet into the center, overlap with the other side, and cook for approx. a further 4 min. Serve with relish, pickled red onions, and fresh herbs.

Enjoy Your Food Now.

Good Day

Love, Jess

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