Today, I’m preparing another dish featuring mushrooms. The other day, my hubby hit the woods and returned with a basket full of parasol mushrooms. I couldn’t help myself but to combine these wild treats with a creamy French omelet.
Sauté the hat of parasol mushrooms in olive oil. Season with fleur de sel.
In the meantime, brown butter with a generous amount of fresh lemon beebrush. Season with salt.
Serve an omelet on top of a mushroom and drizzle with butter. Decorate with baby leaves of fresh lemon beebrush, lemon balm, olive herb, cress and wood-sorrel as well as rose and chrysanthemum petals.