Ladies and gentlemen, we heard you
about all the fancy equipment and boiling stuff and bags.
Well, today, we're just gonna use a pan,
and we're just gonna make a mushroom omelet.
No fancy equipment, just black truffles and caviar.
And what we're doing is we're baking a shell,
and that's gonna wrap around the interiors.
You're gonna get two textures of eggs.
On the inside, you're gonna get silky smooth creamy.
On the outside, it's gonna be the standard
omelet texture that's all the way cooked through,
but it's gonna have this deep, robust mushroom puree in it.
So I got about a pound of mushrooms here.
This isn't even split between morels, chanterelles,
king oyster mushrooms, and maitakes.
Cheap equipment, ridiculous ingredients.
Clarified butter, these mushrooms just go in
the pan like so, and we're gonna cook these down.
So these mushrooms, I know people are like,
"Aaah, they're overcrowded."
But really, we're actually just cooking them down
as much as possible, 'cause all these
is gonna get blended into puree.
A little pastry trip, we're gonna stripe
an egg omelet with this mushroom puree.
These mushrooms have cooked down.
There's some browning on it.
Now what we're gonna do now
is we're gonna put a little darker color in this.
Remember, we're striping it in an egg which is yellow.
We don't want things to be too brown,
so we're gonna use our little friend here
called the black truffle.
I know I'm using microplane and not a truffle slicer.
That's fine, it's gonna be a puree.
We really don't wanna cook with is white truffles,
because white truffles are a lot more delicate
and they get overpowered, weigh easier.
The black truffle is a little bit more robust,
so it can actually take heat and it can take cooking.
That's like two chopped shallots in there,
and I'm just gonna drop the heat,
and I'm gonna let this ride.
And afterwards, we're gonna de-glaze this pan
and then make the puree.
This is inherently ridiculous,
and it is gonna be inherently crazy good.
So yeah, a pound of fanciest mushrooms in here.
Three black truffles, some shallots,
and we're gonna de-glaze it with about a cup of water,
out of your tap.
I don't really want to use wine here,
because what I'm gonna do
is I'm gonna let this actually simmer,
and it's gonna take on a little bit of mushroom stock.
So I'm gonna sit here and I'm gonna let this simmer
in the water for a little bit.
This ridiculous inappropriate amount
of mushrooms and truffles that is now in water,
we're gonna blend it.
(light music)
We're gonna add a little bit heavy cream in here,
maybe about a tablespoon.
If there's a little bit of a bitter note in there,
we can kind of like take it off a little bit.
And right here, I have some salt,
egg yolk powder, and egg white powder.
Once this hydrates in this puree,
it's actually gonna help it hold together
a little bit better, 'cause what we're gonna do
is when we stripe it, and we pour eggs over it,
we don't want it to separate out.
We want it to keep very condensed,
so this is gonna help in that way.
(light music)
Listen, I get it.
It doesn't look like the most attractive thing right now,
and that's okay.
So we're gonna let it cool after the side for a minute.
Hold it up, mushroom puree.
Here's how we're gonna do the stripes.
I got a silpat that's cut
to the bottom portion of my omelet pan.
This is non-stick omelet pan.
What I'm gonna do is I'm gonna use this
as my guide to hold the stripes.
This is non-stick baking mat,
and you can pretty much get them anywhere
at any baking cooking store.
All I'm gonna do is I'm gonna take a little bit
of the mushroom puree.
Now you see I have a lot left over.
This can hold for a while.
Also, this mushroom puree,
like, if you wanna make ravioli
or stuff pastas or anything like this,
this stuff incredible.
So I'm gonna get a nice, even layer.
This is a pastry comb.
I'm gonna take it to the edge like this,
and I'm just gonna draw cleanly the stripes.
This is why I did that.
'Cause when I take this pan,
then I'm just gonna lay that in the pan,
so I have a little bit of egg mixture.
It's couple whole eggs with a little bit of extra egg yolk.
I'm gonna pour this over.
Now, we don't really want to disturb these stripes too much,
so remember how you make black and tans
and you go over the spoon
(tongue clicking)
to not disturb the bottom?
We're basically gonna use the old black and tan method.
We're gonna use the back of the spoon
to gently introduce the egg
so nothing is going over or under the pan.
We're gonna bond the egg to the stripes.
With the properties in the eggs
and the egg properties of the mushrooms,
they'll come together, be unison,
and as soon as we flip it out when it's done,
stripe, stripe, stripe, stripey.
Baking at 300, let's gonna sit it in there,
and this is a baked omelet.
And now we're gonna make the soft scrambled eggs
for the interior.
And pour the butter in the pan, a lot of it.
Gonna melt that down, so this creamy eggs
are gonna be the filling inside of your omelet shell.
So my eggs are being worked on and off the heat.
Right when they're about a soft scramble right there,
I'm gonna hit them with some Crème fraîche.
White Crème fraîche in your eggs.
It's gonna make them beautifully creamy.
It's gonna help retain moisture,
but also Crème fraîche often gets served with what?
What is Crème fraîche get served with?
I don't know.
Let me see here.
Do I have a flavor pairing in here for Crème fraîche?
Oh, my God, yeah totally - Oscietra caviar.
28 grams of it.
Omelet, out, set.
So I'm taking this out.
We'll pull off the pad.
That's our shell, has those beautiful stripes in it.
Now we're gonna plate this thing up.
I'm gonna gently flip it over,
so I can fill it with the soft scrambled egg.
I'm gonna do a little burrito wrap.
(light music)
I'm gonna base it with a little bit of clarified butter
'cause why not?
And for the finisher, our little friend Oscietra caviar.
Just like that, and finish it with Odessa chives.
And this, ladies and gentlemen,
is your no fancy equipment mushroom omelet.
(light music)
For more overtly ridiculous things
like this mushroom omelet, click here.
Well, we're gonna step that Roman game up
and make a DIY soup-based broth.
(light music)