It is one of the sad truths of my tragic past that I am the only person ever, in the history of the known universe, to visit Paris and be disappointed with the cuisine. Well, I should be more precise. I had one bad meal. Once. It was when I was a student, visiting Paris on a shoestring.
We arrived early in the morning before most places were open and creaked our cramped joints off the coach that had taken us from London to Paris. I asked the driver where we could go for breakfast. He jabbed a finger in no particular direction and said something about ‘somewhere for the tourists’ (by which I now realise he meant ‘foolish tourists who know no better’). There was a place. It was open. It looked clean. The prices were horrendous. I assumed that meant it would be good. I ordered a mushroom omelette. It should not have been difficult. (It was Paris!) It was vile. The mushrooms were raw. The eggs were liquid. No seasoning. Just. Vile.
Anyway, since that day I have never ordered a restaurant omelette anywhere. The disappointment was too great. I am a woman who enjoys her eggs. But there is an upside. I now know how to make the best mushroom omelettes (in my opinion anyhow) and I take a pride in them. They have to be flavoursome. They have to be delicately seasoned and they have to be properly cooked.
Here’s my method:
1) Crack two eggs into a bowl. Add a splash of milk. Season with a pinch of salt and a twist of pepper. Set to the side.
2) Slice three medium white mushrooms. Add them to a small frying pan containing a teaspoon of olive oil and a knob of butter.
3) Cook on a moderate heat. Season as required. (I like plenty of pepper and sometimes a nip of chilli.) When the mushrooms are cooked through, tip them into a separate bowl.
4) Add the whisked eggs to the pan. Cook the omelette, pulling the sides in carefully and tipping the pan to allow the mixture to move around.
5) When there is no liquid egg left, add the mushrooms back to the pan. Remember to get every last drop of the buttery, oily liquor from the mushrooms in there too. It makes the flavour richer.6) Allow to cook for approximately two minutes.