Cook Along with Chef Deniz: Traditional French Omelette with Goat Cheese and Butter Poached Morels

June 10, 2021

Cook Along with Chef Deniz: Traditional French Omelette with Goat Cheese and Butter Poached Morels

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Fresh fungi is the focus of this Live Class! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations using Morel MushroomsJoin us live in the Well Seasoned Kitchen and cook along with Chef Deniz.

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Traditional French Omelette with Goat Cheese and Butter Poached Morels

By Chef Deniz Tarakcioglu

Ingredients:

  • 3 large free range eggs
  • 100mL fresh morels
  • 50mL fresh goat cheese, crumbled
  • 250mL chives, thinly sliced
  • 75mL butter
  • 50mL white wine
  • 30mL shallots, finely diced

Instructions:

  • In a small sauce pot, add rinsed morels, white wine and 50mL of butter. Cook on medium heat until the mushrooms are cooked and the liquid has thickened into a glaze, around 5 minutes. Add chives and correct seasoning and keep warm. In a medium sized bowl, whisk the eggs vigorously with a pinch of salt. Heat a non stick omelette pan on medium heat, add the rest of the butter and let it foam briefly. Once melted, pour in the egg mixture and shake the pan in a round motion, constantly stirring with a spatula until the eggs are almost set. Turn off the heat, sprinkle the goat cheese and roll into a cigar shape. Transfer very carefully onto a plate. Garnish with stewed morels and serve with crusty bread.

Prep Time: 10 minutes

Cook time: 15 minutes

Yield: 1 serving




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