There are many versions of this French delicacy: the omelette. Quick to prepare and creamy to the taste, the omelette is always the solution when you come home hungry but with no desire to cook.

Today I have brought you a recipe with mushrooms, an ingredient I would eat at any time of day. Very pretty to look at and even better to taste, the mushroom omelette is one of my favourite dishes.

Curiosity

Mushrooms are everywhere, close at hand, you just need to bend down a little and know how to choose. But to go mushrooming, you first have to learn a lot. It is not enough, as too many people believe, to get out of the car, go into the grove and on the way back have a hearty meal. Unfortunately, many people have believed that they can improvise, and from this assumption many people have poisoned themselves. To avoid this, just as with the car licence, it is necessary to study and inform oneself. There are so many varieties of mushrooms, the ones we are familiar with are only a small part of the existing ones.

Over the years, mushrooms have become legendary as a mysterious object and this has given rise to many prejudices and theories on how to recognise the good ones from the bad ones. First of all, it is not true that poisonous mushrooms turn silver or parsley black when cooked, and it is not true that all mushrooms whose flesh turns blue when cut are poisonous.

It is also not true that all mushrooms believed to be on the tree are edible, even if they are eaten by snails or other insects: the snail is greedy for the deadly greenish moth. It is not true that all meadow mushrooms are good: they may not have an effect on animals, but they do on humans.

Some types of poisonous mushrooms: green moth, evil ovule, russula torulosa… Perhaps in a future article I will give you an in-depth look at these divine ingredients, with their many preparations (in oil, dried, powdered and many others)… Keep following my blog for more information!