Yup! ‘Tis the season and it looks like it is going to be a good one! East facing slope in a burn out area. These wild mushrooms are so delicious. Woody and earthy. Great just sauteed in garlic, in salads, in stuffing or sauteed in butter and garlic infused olive oil and made into an omelet. Pictured here are some fresh picked morels – from the Boise Farmers Market yesterday – getting ready to be “omeletized”. The eggs are from Meadowlark Farms in Nampa and the toast is from Acme Bake Shop and their sourdough. Bacon is from Twin Falls, Idaho. Cheers!
I am not particularly one for pancakes in the morning. I tend to make them too sweet. So today, on our visit to The Original Pancake House in Boise, with Marnie and Mac, I opted for an omelet. Not your stand-by Denver Omelet, but rather a Mushroom Omelet with a Mushroom/Sherry Sauce. Add some home fries, and we have a big breakfast. Enjoy!
I made Robin an Egg In Toast – make a hole in bread, grill it, add an egg, serve it – and noticed that there was some asparagus that had to be eaten and some mushrooms. So, for me, I made this omelet that was terrific. Left-Click to see the photo enlarged. Cheers!