Wild (Forest or Field) Mushroom Omelet 

Total time: 20 minutes
    A sure sign of fall is when we start seeing cars parked along the sides of the roads, their owners gathering and/or selling wild mushrooms.  Use any type that appeals to you, wild or cultivated, a variety if possible.

 Ingredients:

• 4oz (120gr) forest or field mushrooms
• 3 shallots
• 1 clove garlic
• 1 tbs fresh basil
• 1 tbs fresh parsley
• 4 eggs
• 4 tsp olive oil

 Instructions:

• With scissors, snip herbs, divide in 2 and set aside. 
• Clean mushrooms (using brush - do NOT wash) and roughly chop.
•  Finely chop shallots, mince garlic. 
• Heat 2 tsp oil in medium nonstick skillet.  Add shallots and sauté for 3 minutes. 
• Add mushrooms and garlic and continue to sauté until mushrooms start to brown, 7 - 10 minutes. 
• Remove from pan and divide in 2.
• In a medium bowl beat 2 eggs well with a wire whisk. 
• Heat an 8 inch nonstick skillet or omelet pan over medium-high heat. 
• Add half of the remaining oil. 
• Add eggs and swirl around to cover bottom of pan. 
• Sprinkle with half of the herbs. 
• When the eggs are almost set put half of the mushrooms on 1/2 of omelet, and, with a spatula, turn the other half over. 
• Leave it in the pan for another 20 - 30 seconds to finish cooking, then remove to a plate.  Can be put into 250F (125C) oven to keep warm while you make the other omelet... or just cover with a lid.
• Oh yes - repeat for second omelet.  Serve, garnished with a few olives if you have them.