Truita de Carreroles

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Add the sautéed mushrooms to the beaten eggs and fold gently to distribute them evenly throughout the egg mixture.
5. 5 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.
6. 6 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.
7. 7 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.