large eggs, beaten . Top galette with herbs, zest, and sea salt. We began by frying sliced mushrooms in butter until they were golden. Bring edges of dough up and over filling, overlapping as needed, to create a 1½” border; brush with egg. When you start to see the mushrooms show signs of cooking, check the chard. Radish leaves are wonderful cooked into an omelette and served with toasted Multigrain Bread. I used king oyster mushrooms and rainbow chard. Toss herbs with lemon juice and remaining 1 Tbsp. 18 People talking Join In Now Join the conversation! butternut squash and caramelized onions.). All rights reserved. Top with reserved chard, then mushrooms. Eggs should be as fresh as possible and at room temperature. The eggs were then folded in half and the French country-style omelette was ready. Now only does it have a mixture of both, its delicious! We thought a light sprinkling of Aleppo pepper greatly enhanced this. Let cool slightly on baking sheet. Ruby Red Swiss Chard – Hard to believe that color is real! Heat 1 Tbsp. Maitake mushrooms add heft. Dollop remaining ricotta over vegetables. Speaking of the crust it is pretty simple and I will definitely make it again for other fillings. Once the onions were soft, add drained chard to pan and stir the leaves to cover with mushroom mixture. I can't believe how easy this dough was to make! Melt 1 tablespoon butter in 8-inch-diameter nonstick skillet over medium-low heat. My get home from work and get something really nummy and satisfying is my goal. Wow factor is subjective. The beaten eggs were poured into melted browned butter. Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Swiss chard was in my CSA share this week and I had ricotta to use up so I chose this recipe to for a Sunday night dinner. Loved this. Transfer on parchment to a baking sheet. Stir in chard, cover and cook until tender, about 4 minutes. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Cook garlic, stirring, until fragrant, about 30 seconds. Thought the filling was going to be too sparse but it turned out To be fine when we ate it. These deep-green leaves are packed with nutrition such as vitamin K, A, and C. It is also a great source of calcium, magnesium, and zinc. Whisk eggs with a bit of water, add them to the pan and cook, tilting the pan to cook the eggs evenly. Besides reading, partying, and playing a never-ending game of 1981 Trivial … (I always keep the galette dough in the freezer. maitake mushrooms, torn, and/or crimini mushrooms, thinly sliced, bunch large Swiss chard, ribs and stems removed, leaves cut into bite-size pieces, cup mixed fresh tender herbs (such as flat-leaf parsley, cilantro, dill, and/or chives), Photo by CHRISTINA HOLMES, FOOD STYLING BY REBECCA JURKEVICH, PROP STYLING BY KAITLYN DU ROSS. I think I might add chopped oil-cured black olives next time I make this. Restaurant recommendations you trust. Heat 1 Tbsp. Pat into a disk and wrap in plastic. So many ways to make an omelette… Add butter and … We used the tines of a fork to pull the eggs into the centre of the pan. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Salt should be added at the table to avoid toughening the omelet. Recipes you want to make. To revisit this article, select My⁠ ⁠Account, then View saved stories. Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. oil in a small bowl; season with pepper. Add garlic; sauté until soft, about 2 minutes. Yes ridiculously good and nutritious, but it somehow lacks the wow factor. Jun 28, 2020 - KT and I spent last weekend in a cabin in the woods of Virginia with six other friends. 1 ⁄ 4. cup cream. Following Pepin's excellent instructions we made this country-style mushroom omelette. Place both the mushrooms and Swiss chard to the side in separate dishes. The crust was outrageous. Don’t feel you have to stick to swiss chard, mushrooms and potatoes, simply add any of your favourite cooked vegetables – this recipe is great for using up leftovers. We watched a wonderful YouTube video of Jacques Pepin making two kinds of omelettes: country-style and classic French. I kept forgetting i had it as leftovers in the fridge. Sauté ham in a little olive oil. 4 . I know Kale got all the spotlight when it comes to nutrient dense greens. DO AHEAD: Dough can be made 2 days ahead. Don’t shortchange the lemon zest in the herbs. As the butter was melting, the egg was beaten well. The recipe was fairly easy but I was tempted many times to season the mushrooms or the ricotta with more than just salt pepper and the ONE Clive if garlic. Fold omelette in half and continue to cook until the cheese is melted. tablespoons butter. He said, "one is not better than the other. Do no skip out on the herb salad with lemon dressing it takes this dish from a 9 to a 10. It is fun and tasty and easy to make. First, slice the mushrooms (about four slices a mushroom). Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Roll out dough on a lightly floured sheet of parchment to a 14” round about ⅛” thick. Transfer to a small bowl. Heat oven to 400 degrees. Season ricotta with kosher salt and pepper; set aside. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Add sliced mushrooms, thinly sliced onion and garlic to pan. Preheat oven to 400°. I was very nervous i was messing it up big time but it came out flaky buttery and perfect. To revisit this article, visit My Profile, then View saved stories. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Keep chilled. Wash the Swiss chard leaves and chop them coarsely, then leave them soaking in cold water.