So I know that recommending an ingredient like truffle pecorino is a seriously pretentious move, especially for a recipe so everyday like a mushroom omelette. But I happened to buy it for the first time recently in a very fancy cheese shop and it is seriously epic! It is pretty expensive though and unless you regularly shop in Cork City and that fancy cheese shop specifically, Iago, then unfortunately, you may not find it. Though I really think that regular, supermarket pecorino would do if you added just a couple of drops of truffle-infused olive oil which is a lot more readily available in shops or online. That’s expensive too but should be used sparingly and will then last a long time.
- 250g chestnut mushrooms, quartered and stalks removed
- 6-8 cloves of garlic, finely chopped
- 2 spring onions, finely sliced
- 100ml milk
- 5 eggs
- 2 tbsp vegetable oil, or olive oil
- 1 knob of butter
- 1 pinch of sea salt flakes
- 1 pinch of black pepper
- 30g truffle pecorino or regular pecorino with a few drops of truffle oil
- Combine the milk and egg in a jug and whisk oil just combined but not aerated.
- Heat the oil and butter in a frying pan until the butter is foaming. Then add the garlic and spring onion and stir-fry over a high heat for 30 seconds.
- Stir in the mushrooms and season with salt and pepper. Clamp the lid on and cook oven a medium-low heat for 5 minutes.
- Then stir again and pour over the beaten egg. Gently stir the evenly distribute the mushrooms then turn the heat down to low, clamp the lid on again and cook for 20 minutes.
- Serve at the table and shave over the pecorino with a vegetable peeler.