MUSHROOM & CHÈVRE SOUFFLÉ OMELETTES

Prep: 20 mins. Cooking: 20 mins. Serves 6.

150g butter, coarsely chopped

200g swiss brown mushrooms, halved if small, quartered if large

150g shiitake mushrooms, roughly sliced

150g oyster mushrooms, halved if large

2 cloves garlic, finely chopped

150g enoki mushrooms, ends trimmed, broken into small bundles

2 tbsp thyme

360g crème fraîche

12 eggs, separated

90g plain flour

½ cup coarsely chopped flat-leaf parsley

300g chèvre

Finely grated zest of 2 lemons, to serve Baguette slices, toasted, to serve

1 Preheat grill to high heat. Heat 90g butter in a very large frypan over high heat, add swiss brown and shiitake mushrooms, stir occasionally until lightly browned. Add oyster mushrooms and garlic and cook, stirring, a further 1min.

Add enoki and half the thyme, season to taste and remove from heat.

2 Place crème fraîche in a large bowl and whisk until soft. Add yolks, flour and parsley, crumble in half the chèvre, season to taste and stir to combine.

3 Place eggwhites and a pinch of salt in a bowl and whisk to firm peaks. Fold into yolk mixture.

4 Place remaining butter in 2x 19cm-diameter frypans; heat over medium heat until foamy.

Cook omelettes in batches. In each pan, add ⅓ egg mixture, shaking pans gently to level.

Cook until base is golden, 1-2mins, then scatter ⅓ mushroom mixture and ⅓ remaining chèvre on top and grill until light golden, 1-2mins. Carefully slide onto a warm serving plate, folding in half as you go. Repeat until all mixture is used. Season with pepper and serve hot with remaining thyme, lemon zest and toast.