Omelet with Pied Bleu

Fall and Winter

The wild Pied Blue (Lepista Nuda, also known as Clitocybe Nuda; Blue Foot or Blewit) can be found in Europe and the USA. The cultivated Pied Blue is widely available and in general of excellent quality. As always with mushrooms don’t be temped to pick them yourselves: the Pied Blue looks very similar to some toxic mushrooms. Having said that, Pied Blue is not without risks itself: it should not be eaten raw because it can cause an allergic reaction leading to indigestion. Some sources mention that even the cooked version can lead to an allergic reaction.
Pied Blue has a strong taste; think of bitter, nuts and length. That’s why we use only 100 grams for two servings.
An omelet can be made in a number of ways. We prefer the slow way because the process is simple and the result great.

A white wine goes very well with this omelet. We prefer a Soave (the Garganega grape) but we could also imagine a stronger Californian Chardonnay (but not too oaky). The Soave makes the dish elegant and complex, allowing you to taste all aspects in full. The Chardonnay will make it a more overwhelming dish.
If you prefer a red wine, then go for Pinot Noir from the Old World (Elzas would be best). The Pinot Noir emphasises the earthy character of the dish. The red wine shouldn’t be too rich; it should support the dish and bring it to the next level.

Here is what you need:

  • 100 grams Pied Blue
  • 2 Eggs
  • 1 Spring onion
  • 1 Garlic glove (preferably cooked)
  • Parmesan cheese
  • Butter
  • Olive oil
  • Black pepper

Clean the Pied Blue and cut the heads in four (or eight depending on the size) and the stems in similar sized chunks. Slice the spring onion in small rings. Fry the Pied Blue in a skillet with olive oil and butter for 5 minutes until well cooked. Not too hot, otherwise the mushrooms will become bitter. Add the thinly sliced white of the spring onion and the (sliced or smashed) garlic and fry a bit more. Perhaps you want to add some butter to the pan. Now make sure the skillet is nice and a bit hot. Whisk the two eggs well, add the green of the spring onion and add to the pan. After a few seconds reduce the heat to very low and wait 10 minutes until the egg is nearly set. Take your time but keep an eye on the surface and the consistency. Check with your fingers if the omelet is beginning to set. A good omelet must be baveuse so Timing Is All. There is no alternative to baveuse!
Serve the omelet with Pied Blue on warm dishes with some freshly grated Parmesan cheese and black pepper.