Who doesn’t love getting free stuff?

I recently scored some free mushrooms. It helps to have friends who are in the business of promoting mushrooms.

Sauteed mushrooms for filling an omelette

After Wednesday night’s WOW Seminar in Paris (no, not Paris, France – Paris, Ontario – also a lovely place but minus the language problems I’d encounter if I hopped across the pond!), Nikki from Mushrooms Canada had some leftovers from her cooking demonstration. She kindly packed up a nice assortment and sent them home with me.

So, last night it was a simple mushroom omelette and a salad for supper. This weekend I’m making mushroom crepes. Might also make mushroom soup. Or maybe mushroom risotto……or stuffed mushrooms……

Mushroom (and cheese) omelette - a simple, tasty supper!

If you want to know anything about mushrooms (nutritional value, varieties, or how to clean, store or cook them), check in with the mushroom experts. Mushrooms Canada’s web site – mushrooms.ca – has everything you need to know, as well as recipes. There are also cooking videos starring my friend and colleague, home economist Clare Jones.

If you’d like to enjoy mushrooms in an omelette and are looking for a few tips on omelette making, check out the recommended omelette technique from Egg Farmers of Ontario. To make the omelette filling, I prefer sauteing the mushrooms first in a little oil or butter, then using them to fill my omelette. But you don’t have to cook the mushrooms if you chop them finely, then sprinkle them over your omelette before folding it over.

There’s also a recipe for a Wild Mushroom Frittata on EFO’s web site.