Truita de Carreroles

Clean the mushrooms by brushing off any dirt with a damp cloth or soft brush. Never soak wild mushrooms in water as they absorb it like sponges. Tear larger mushrooms into pieces; leave smaller ones whole.

Heat 2 tablespoons of olive oil in a non-stick skillet over high heat. Add the mushrooms in a single layer and cook without stirring for 2-3 minutes until they develop a golden sear. Stir and cook for another 2 minutes. Add the garlic in the last 30 seconds.

Transfer the mushrooms to a bowl and season with salt and pepper. Beat the eggs in a separate bowl with salt, pepper, and the chopped parsley until just combined. Do not overbeat; some streaks of white and yolk should be visible.

Add the sautéed mushrooms to the beaten eggs and fold gently to distribute them evenly throughout the egg mixture.

Heat the remaining olive oil in the same skillet over medium heat. Pour in the egg-mushroom mixture and immediately reduce heat to medium-low. Cook for 5-6 minutes until the bottom is set and golden but the top is still slightly wet.

Place a large plate over the skillet and flip the omelette onto it in one confident motion. Slide it back into the skillet and cook for another 2-3 minutes until the second side is set but the center remains slightly creamy.

Slide the truita onto a cutting board and let it rest for 2 minutes. Cut into wedges and serve warm or at room temperature. The omelette should be golden outside and moist, mushroom-studded inside.