Black Truffle & Mushroom Omelette

When we were in Bordeaux I had this amazing omelette that I still remember to this day, washed down with a large glass of the local Cremant de Bordeaux brut. When I recently discovered a black truffle sauce I immediately thought it would be perfect for this recipe. 

(All I need to do next is to recreate the truffle sauce.)

Ingredients
serves 1

3 eggs

1 onion

100g mild cheese, (like Doux de Montagne or Port Salut), coarsely grated

1 tsp Dijon mustard

15g butter

175g mushrooms, destalked and thinly sliced

1 tbsp, heaped black truffle sauce (made with porcini mushroom, black summer truffle, olive oil, black olives, carrot, celery, parsley, salt, pepper and blended)

salt 

pepper

Method

Melt the butter in a large frying pan, then add the onion. Fry on a low to medium temperature until they soften but do not colour. Add a teaspoon of dijon mustard and stir in well. 

Turn up the heat and add the mushrooms. Fry until cooked and the excess water from the mushrooms has gone.  Then add the truffle sauce and stir in thoroughly. Cook through for a minute or two then pour into a bowl and set aside.

Next, crack three eggs into another bowl, whisk with a fork and season with salt and pepper.

Place the frying pan back on a medium temperature and pour in the egg.

Swirl around to get an even level of egg covering. Once all the runny egg has solidified, add the mushroom and truffle mixture. Spread over the whole omelette but keep a slight gap along its diameter to help with folding later.

Sprinkle over the grated cheese. 

Pre-heat a grill to high.

Carefully check on the progress and once the base has reached a golden colour then remove from the heat and place under the grill for a minute to finish off melting the cheese. 

Carefully fold the omelette over and serve intermediately.