Cep Omelette

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.