Australian Gourmet Traveller - (11)November 2020 (1)

Bluecheeseandmushroom

souffléomelettesSERVES 4

COOKINGTIP

If thehandleofyourfryingpanis not

heatproof,wrapit intwolayersoffoil

toprotectit fromtheheatofthegrill.

500 gmmixedmushrooms,such

askingbrown,Swiss brown,

oysterandenoki

100 gmbutter

2 tspthymeleaves

2 garliccloves,crushed

150 gmbabyspinachleaves

8 eggs,separated

200 gm mild blue cheese, crumbled

1 Thicklyslicelargemushrooms(king

brownsandSwissbrowns),tearoyster

mushroomsinhalfandenoki mushrooms

intosmallerclusters.

2 Melt60gmbutterina largefryingpan

overhighheat.Cookmushroomsand

thyme,withoutstirring,untilcoloured

underneath(2minutes).Turnmushrooms

over,cookuntilbrownedandsoftened

(2minutes).Addgarlicandspinach,

andcook,stirring,untilspinach is just

wilted(30seconds).

3 Placeeggwhitesin a largebowlofan

electricmixerandyolksintoa second

largebowl.Beateggwhiteswithan

electricmixeruntilstiffpeaksform.Using

a hand-heldwhisk,whiskeggyolksto

breakthemup.Usinga largemetal

spoon,gentlyfoldeggwhitesintoyolks,

intwobatches,untiljustcombined.

4 Preheatgrilltohigh.Heat10gmbutter

ina smallnon-stickfryingpanover

medium-highheat.Spoona quarterof

theeggmixtureintothepan,spreading

mixturetotheedge,andcookuntil

startingtosetandcomeawayfromedge

ofpan(1 minute).Topomelettewith

a quarterofthemushroommixtureand

a quarterofthecheese.Placepanunder

thegrilluntilomeletteis set(1 minute).

Usinga spatula,foldomeletteoverand

slideontoa plate.Seasontotaste.

Repeatwithremainingbutter,egg

mixture,mushroommixtureandcheese

tomakefouromelettesintotal.(Youwill

needtolightlywhisktheeggmixture

after making each omelette.)

36 GOURMET TRAVELLER