Rolled Mushroom Omelet

Images by Clay McLachlan

• 1½ cups button mushrooms
  

• 2 tablespoons plus 4 tablespoons clarified butter
  

• 15 eggs
  

• ½ bunch chives, snipped, for garnish
  

• Glorious sea salt, freshly ground pepper
  

Instructions:

1. Wipe the mushrooms with a moist fabric, or brush with a dry brush, and nick help them into quarters.
2. Soften 2 tablespoons butter over high warmth and, when it’s miles sizzling, sauté the mushrooms. Season with salt and pepper.
3. Shatter the eggs into a mixing bowl. Season and beat, utilizing a plug or a fork.
4. Grease a nonstick pan with so a lot of the last note butter (space apart a bit of to elaborate and brush over the omelet) and warmth it. When it’s miles hot, pour the eggs in and cook dinner over high warmth, continuously folding over the coagulated edges against the middle because the omelet cooks. It goes to quiet be creamy and the omelet need to now no longer brown. Add one of the most quartered button mushrooms.
5. Tilt the pan downward holding the form out upward. Roll the omelet over itself, from prime to bottom, with a fork.
6. Give it a nice gloss with a bit of clarified butter.
7. Organize the last note mushrooms on the serving dish and scatter with snipped chives.