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Cep Omelette Selector Winter Pg Recipe

Cep Omelette

Preparation time
Cooking time


  • 1 tbsp extra virgin olive oil
  • 20g butter
  • 3 shallots, sliced
  • 1 tsp garlic puree
  • 1 sprig thyme
  • 100g button mushrooms, sliced
  • ½ litre chicken stock
  • 50g dried cèp
  • Salt and pepper


  • 2 tbsp olive oil
  • 10g French butter, unsalted
  • 3 large free range eggs, lightly beaten
  • 10ml truffle oil
  • Baby herb shoots, to garnish

To make the cèp puree

  1. Melt the butter with the oil in a heavy based pan, over medium heat.
  2. Sweat the shallots, garlic and thyme without colouring.
  3. Add the button mushrooms and sweat until the liquid has evaporated.
  4. Add the chicken stock and bring to the boil.
  5. Add the dried cèp and simmer until the liquid is reduced by two-thirds.
  6. Pass through a colander, reserving the stock and the solids.
  7. Blitz the reserved solids in a food processor adding the reserved stock gradually.


To make the omelette

  1. Heat the butter with the olive oil in a small, non stick fry pan.
  2. When the butter is frothing, add the eggs.
  3. With a firm, rubber spatula beat the eggs as they cook, scraping down the edges.
  4. When the egg mix is ¾ cooked remove from the heat.
  5. Spoon the cèp puree into the middle of the omelette.
  6. Gently fold the omelette over until a smooth sausage shape is achieved.
  7. Serve immediately, drizzled with truffle oil and garnished with the shoots.
Two Blues Sauvignon Blanc 2014
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