hyperpoop
Joanie loves Chachi
United States
One of the tricks to cooking porcinis is to begin by removing the spongy part beneath the cap in order to prevent them from releasing too much liquid and stewing in their own juice.

This recipe may be used with any type of mushroom, but if you can find fresh porcinis or chanterelles, they will boost it from great to spectacular. The ingredients below are for a single omelet — simply multiply by the number of people at your table.

1 large or 2 medium fresh porcini mushrooms
1 tsp. olive oil
3 eggs
1 tsp. water
1 tsp. butter
salt and freshly ground black pepper
1 parsley sprig

Slice off the earthy ends of the mushrooms and brush them gently to remove any other bits of earth or leaves. Using your fingers, delicately pry away the spongy bottom of the cap.

Slice the mushrooms in half lengthwise, and then cut the halves into slices about 1/5 inch (5 mm) thick.