Porcini saute

Sliced porcini mushrooms await the saute pan.

It comes around every fall: this magic time of mushrooms and harvest and the opportunity to flesh out autumn recipes, or simply be spontaneous when opportunity arises. A friend invited us to Seattle to watch a magical performance of modern dance at the Pacific Northwest Ballet. We were awe-inspired.

“Bring along some wild mushrooms. Rachel wants to learn a new recipe.” It just so happened that I had picked a few porcini that early morning. The fungi are rare this season after a four month drought, and it’s already wintry. That next morning we did omelets with the mushrooms. Rachel offered some mouthwatering marinated peppers. Here is the omelet filling.

King bolete omelet (filling)

Serves four


• 1 pound wild mushrooms: porcini (king

boletes) or chanterelles, or Lactarius

deliciosus, sliced

• 1/2 onion, 1/4-inch diced

• Three garlic cloves, crushed and minced

• Four shishito peppers, finely diced

• 1/2 cup marinated peppers (Mama

Lil’s), diced

• 3 tablespoons virgin olive oil

• 3 tablespoons butter (melt and combine

with olive oil)

• 1/2 to 1 cup heavy cream

• 1/4 cup white wine

• 1 tablespoon finely chopped parsley,

basil or oregano

• 1/2 cup manchego cheese, grated

• Salt and pepper to taste

• 12 eggs, beaten separately for the



In half the olive oil and butter mixture, saute the garlic and onion until translucent. Stir in the diced mushrooms and peppers and continue to cook briefly. Pour in the white wine and reduce until the wine is nearly evaporated. Pour in the cream and reduce to about half. Add the herbs, and they can be any favorite. Set filling aside.

Porcini mushrooms

The porcini mushroom, also known as the king bolete.

Prepare the omelets with about two and a half eggs for each person. With the eggs, splash in a bit of heavy cream and salt. Whip the mixture with a fork until the eggs lighten in color.

In an 8-inch saute pan, melt the leftover butter and olive oil mixture, about 1 tablespoon for each omelet. Swirl a single portion of the egg liquid around a nonstick pan. As the edges turn pale yellow, pull in the eggs toward the middle of the pan with a spatula until all the liquid solidifies.

Flip the omelet gently. Add a portion of the filling and a small handful of cheese, and then fold onto a warm plate. In this manner cook individual omelets. Try to keep the eggs as yellow and as soft as possible without being runny.

Serve with fruit and sauteed potatoes. Garnish with parsley or basil in season. A turmeric scrub hit the spot with lots of strong coffee as a backup. Good conversation is imperative. Our hosts served warm cinnamon buns.

David Campiche is a potter, poet, writer and lifelong resident of the Long Beach Peninsula with a keen interest in adventure, fine and culinary arts. Find more about his work at davidcampiche.com.

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