Cyril Lignac shares his recipe for an omelet with mushrooms and yellow wine cream, an easy and delicious dish

This week, in “Tous en cuisine” (M6), Cyril Lignac continues to amaze us with ever simpler and more delicious recipes. Here is his recipe for an omelet with mushrooms and yellow wine cream.



Cyril Lignac shares his recipe for an omelet with mushrooms and yellow wine cream, an easy and delicious dish


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Cyril Lignac shares his recipe for an omelet with mushrooms and yellow wine cream, an easy and delicious dish


Here is the recipe for the omelet with mushrooms and yellow wine cream, by Cyril Lignac (All in the kitchen, M6):

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients for 4 persons

  • 500g Paris mushrooms, hulled, washed and cut into small wedges
  • 15g + 10g of butter
  • 2 tbsp. 1 tbsp washed and chopped parsley
  • 1 garlic clove, peeled and grated
  • 12 eggs
  • 5cl of water
  • 1 tbsp. chopped hazelnuts
  • 1 piece of 50g parmesan or Comté
  • 5cl of yellow wine or Jura wine
  • 2 tbsp. heavy cream
  • Fine salt and pepper
  • Olive oil

In a hot pan, pour a dash of olive oil, add the mushrooms and season with salt. Mix and cook over high heat until the water from the mushrooms has evaporated. Place a piece of butter, give a nice color, pepper and add the garlic and parsley. Reserve the mushrooms on a plate.

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In a salad bowl, break the eggs, pour a dash of water, beat them with a fork. Season them with salt and pepper.

In a cold pan, place a nice knob of butter, let it melt, pour in the eggs, cook without touching over medium heat until the eggs cook on the edges, then using a spatula, start to toss the middle of the omelet lightly, bringing the eggs from the bottom up for a few seconds.

Place the pan-fried mushrooms on top of the omelet, grate a little cheese and add a few crushed hazelnuts. Then, with the handle of the pan facing you, fold the side of the omelet toward the top of the pan, and make like a crescent shaped roll. If you prefer your runny omelet, stop cooking, otherwise continue for a few more minutes, an omelet should usually be white when cooking, but you can brown it for more indulgence.

In a long dish, invert your omelet in a crescent shape.

In the same pan, pour the yellow wine, let it reduce, add the crème fraîche and cook until it becomes smooth. Season with salt and pepper and add a touch of yellow wine. Pour the cream over the omelet. If you have any mushrooms left, you can add them to the omelet with a little grated cheese.

Also to discover: Cyril Lignac shares his recipe for the galette des Rois with almond and makes our mouth water

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