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Open cep omelette with thyme and creme fraiche

Never wash a cep, always brush or wipe with a damp cloth. Trim the base of the dry stalk or base if necessary with a small knife, then remove any sand or leaf or slug with a mushroom brush. From: theguardian.com Serves 6

ceps 250g
butter 100g
thyme 2 tsp, chopped
salt and pepper
parsley 1 tbsp, chopped
eggs 12
full cream milk 100ml
creme fraiche 150ml, room temperature is best

Prepare the ceps as described above, trimming away any discolouration or sandy parts. Slice or wedge the ceps into even-sized pieces. In a medium-sized omelette pan heat half the butter until foaming and sauté the ceps quickly with the thyme, and a little salt and pepper. Add the parsley and remove all with a slotted spoon to a small bowl, leaving the mushroom juices in the pan. Add the remaining butter to the pan and remove from the heat.

In a bowl beat the eggs with a fork, with a little salt and pepper and the milk. Place the pan back on the heat and when the foaming butter begins to subside, pour in the eggs. With a wooden spoon gently move the cooked egg into the centre of the pan, little by little. When it is almost cooked to your liking scatter the ceps over the surface and as soon as the omelette has set, slide onto a warm plate.

Serve immediately with teaspoonfuls of creme fraiche and warm crusty bread.