Poulard omelette with mushrooms and parmesan cream
2 servings
30 minutes
This recipe is attributed to Mother Poulard, the owner of a French hotel. It's like an omelette, but a very special and elegant one: fluffy, like a snow cap, the white is placed between two thin pancakes , fried from the yolk. Alexander Bogdanov, brand chef of the Cafe Claret restaurant, adds a heap of porcini mushrooms fried in butter and a spoonful of truffle paste, which makes the mushroom aroma shamelessly bright. The best breakfast to drag yourself out of bed on a gloomy autumn morning.
1
Prepare the sauce. Cut the white mushrooms and boil them in boiling water.
- White mushrooms: 100 g
2
Remove the mushrooms from the broth and reduce the broth by three quarters.
3
Chop part of the mushrooms into small cubes, and slice the rest into strips.
4
Bring the broth to a boil, remove from heat, mix in truffle paste, 50 grams of grated parmesan, and diced mushrooms. Stir and thicken the sauce with butter.
- Truffle paste: 5 g
- Grated Parmesan cheese: 50 g
- White mushrooms: 100 g
- Butter: 50 g
5
Fry the remaining mushrooms in butter and add salt.
- White mushrooms: 100 g
- Salt: to taste
6
Prepare an omelet. Separate the egg whites from the yolks.
- Chicken egg: 4 pieces
7
Whip the egg whites to stiff peaks with salt.
- Salt: to taste
8
Whisk the yolks with salt until the mass increases four times.
- Salt: to taste
9
Heat the pan with vegetable oil. Spread the yolk over the surface and let it set a little.
- Vegetable oil: 1 tablespoon
10
Spread the egg white on top and place in a preheated oven at 200 degrees for 7 minutes.
11
Fold the omelet in half and cut it lengthwise into two pieces.
12
Place the omelet on a plate, next to it add sauce and a mound of sautéed mushrooms. Garnish with greens and serve.
- Green: to taste