HivernalesVégétariens

Blue cheese omelette, Crispy noodles and mushrooms

  • Serves 4
  • 35 minutes
  • Easy
Paquet de Nouilles aux oeufs frais Lustucru 250g

Fresh eggs

Noodles

INGREDIENTS

  • 200g Lustucru fresh egg noodles

  • 300g mixed mushrooms of your choice (button mushrooms, shiitake, rehydrated dried porcini)

  • 100g Bleu d'Auvergne cheese

  • 8 eggs

  • 1 large onion

  • 40g butter

  • ½ bunch parsley

  • Olive oil

  • Garlic

  • Dried thyme

  • Brown sugar

  • Espelette pepper powder

  • Fleur de sel and pepper

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Omelette au bleu, Nouilles croustillantes et champignons

PREPARATION

Preparation time: 15 minutes Cooking time: 20 minutes

  1. Snip the parsley with scissors into a small glass. Dice the onions very finely. Crush the garlic cloves with a garlic press and finely chop the mushrooms with a knife. Cut the Bleu d'Auvergne cheese into small cubes.

  2. In a bowl, whisk the eggs with the cheese, salt, and pepper.

  3. In a large frying pan, heat 4 tablespoons of olive oil, add the onions and one tablespoon of sugar. Let them melt over medium heat, then add the mushrooms to the pan with the garlic and one tablespoon of thyme. Turn up the heat and cook for 8 minutes, stirring. Season with salt, pepper, and chili according to your taste.

  4. Add your mushroom and onion stir-fry to the beaten eggs with the cheese.

  5. In a large sauté pan, heat the butter with one tablespoon of olive oil. When the mixture is hot, brown the pasta in the fat, season with salt and pepper. Set aside on a plate.

  6. Turn off the heat and pour the crispy pasta over it, fold your omelet, sprinkle with fresh parsley, and serve immediately.