Mushroom Ragu Omelette


* Note that omelettes are perfect for using up leftovers, if you have leftover mushroom risottos, or stir-fries these can be substitutes for the ragu recipe.


For Ragu

  • 3 cloves of garlic
  • 3 cup of mushrooms of choice
  • 2 tablespoons of Tasmanian olive oil
  • 1 teaspoon of butter
  • salt, pepper, spring thyme to season

Omelette for 1

  • 3 eggs
  • 1 tbsp milk
  • 1 tbsp water
  • 1 teaspoon of butter
  • ¼ cup mushroom ragu, warmed
  • Small handful of cheese


For Ragu

  1. Finely dice the brown onions and finely chop the garlic cloves

  2. In a wide, heavy based saucepan, on a low heat, sauté the onions and garlic in a tablespoon of olive oil until very tender and translucent.

  3. Slice the mushrooms, add to the pan, and increase the heat to med-high (we’re trying to cook the water from the mushrooms as quickly as possible, to avoid stewing them). Add a teaspoon of butter.

  4. Once the mixture in the pan is cooked, add the chopped thyme and season with pepper and a touch more salt if necessary.

  5. Stir well and remove from the heat, and allow to stand, covered, for 5 minutes.

For Omelette

  1. In a bowl combine the eggs, milk and water using a fork until combined.
  2. In a small non-stick pan, on a medium heat, melt the butter until foaming and add the egg mixture to the pan.
  3. Wait until a thin layer has cooked on the bottom of the pan then, using a rubber spatula, drag the egg mixture from the edges to the centre, releasing uncooked mixture back onto the bottom of the pan, creating folds. Do this two or three more times, until there is still a thin layer of raw mixture on top of the folds.
  4. Turn the heat to low and place the mushroom mixture in a line across the centre of the pan, sprinkle the grated cheese onto the mushroom mixture.
  5. Using your spatula, fold the omelette over the mushrooms and cheese to produce a semi-circle.
  6. Leave on the heat for 15 to 20 seconds, to finish cooking the eggs gently and melt the cheese. Flip the finished omelette onto a plate and serve immediately.

Tip: You can store the Mushroom ragu mixture in the fridge for up to four days, to use as you please—in omelettes or as a side to roast meats and veg.