The mushrooms of Hyrule, such an essential aspect of the kingdom cuisine. They pair very well with another widely used ingredient, the bird egg. Eggs can be gathered from a number of the birds of the kingdom, including cuccos. With both eggs and mushrooms being so common, mushroom omelets can be found on the breakfast or dinner tables of pretty much any home in Hyrule. Egg is cooked solid, rolled to shape, and then covered in a sauce of sautéed mushrooms.
“The fluffy texture of this omelet is one of the great joys of this dish, as well as life.”
Ingredients
6 eggs, for 3 2-egg omelets
3 tbsp milk or cream, divided
5 oz bunapi mushrooms, separated
2 tbsp butter
¼ tsp salt
¼ tsp pepper
2 tbsp flour
1¼ cup milk
2 tbsp butter
¼ tsp salt
¼ tsp pepper
2 tbsp flour
1¼ cup milk
2 tbsp parsley, minced
Additional salt and pepper
Additional salt and pepper
Olive or vegetable oil (or cooking spray)
Mushroom Rice
2 cups Japanese rice
1 small onion, diced
2 cloves of garlic, minced
8 oz crimini mushrooms, diced
1 tsp salt
1 tsp dried thyme
¼ tsp black pepper
2½ cups chicken stock
1 tbsp butter
1 tbsp olive oil
2 cups Japanese rice
1 small onion, diced
2 cloves of garlic, minced
8 oz crimini mushrooms, diced
1 tsp salt
1 tsp dried thyme
¼ tsp black pepper
2½ cups chicken stock
1 tbsp butter
1 tbsp olive oil
You can serve this omelet over either white rice or the mushroom rice. I recommend the mushroom rice to add even more mushroom flavor into the dish.
Note: If you plan to garnish the plate with a whole mushroom like the in game photo, reserve three whole crimini mushrooms. Sauté these whole mushrooms in 1 tbsp of butter over medium heat for about 3-5 minutes, rotating them so each side gets cooked. Once cooked, set aside for plating.
To make the mushroom rice, warm a pan over medium heat. Once warm, add the butter and olive oil to the pan. When the butter has melted, add the onion. Sauté the onion for 5 minutes until soft and translucent. Add the garlic, stir, and allow it sauté for a minute.
Add the mushrooms along with the salt, pepper, and dried thyme. Stir and allow the mushrooms to cook for 3-5 minutes, until they soften and release their liquid.
Add the rice, stir, and allow the rice to cook for about two minutes. Add 2 cups of broth, stir, and allow the broth to come to a boil. Reduce the heat to low and place a lid on the pan. Allow the rice to cook for 15-20 minutes, until the broth has cooked off. The rice should be done. If the rice is not fully softened and cooked through, add the additional ½ cup of broth, replace the lid, and allow the broth to cook off again.
Stir the finished rice, remove it from the heat, and set it aside for now.
Add 2 tbsp of butter to a pot over medium-low heat. Once the butter melts, toss in the bunapi mushrooms and allow them to cook for about 3-5 minutes, until soft.
Add the flour and stir well into the mushrooms. Allow the flour to cook with the mushrooms for about 2-3 minutes, tossing as needed. Next, slowly stir the milk into the mushrooms. Pour the milk in slowly, about 2-3 tablespoons at a time and completely whisk it into the mushrooms and roux before adding more. Continue this process until all of the milk has been whisked in. Once all of the milk has been added, add in the ¼ teaspoon of salt and ¼ teaspoon of black pepper. Whisk the salt and pepper into the sauce to fully blend. Turn the heat up to low-medium and allow the béchamel sauce to thicken a little more, about 3-5 minutes. When the béchamel sauce is done, remove it from the heat.
Remove the pot from the heat. Cover the mushroom sauce with a lid or set the pot on a warming pad or burner to remain warm while you prepare the omelets.
Now it is time to make the egg omelets. Crack 2 eggs in a bowl along with 1 tbsp of milk or cream, and scramble well with a whisk. Make sure everything is fully blended.
In another small pan over low-medium heat, add oil or spray with cooking spray. Pour the egg into the pan and gently roll the egg mixture across the pan so that the pan is fully coated in an even layer of the egg mixture. Season well with salt and pepper and allow the egg to cook on a low-medium setting until the egg has mostly solidified into a crepe-like disk. In order to ensure the egg cooks fully, you can take one of two approaches:
- You can use a spatula or chopsticks to partially scramble the egg until it is half cooked and then let it cook through the rest of the way untouched.
- You can allow the egg to partially cook and then cover the pan with a lid to allow the top to steam and cook through.
Repeat this whole process for each omelet.
To complete serving, top each omelet with the mushroom sauce and garnish with some of the minced parsley. Add a small side of dressed salad greens and one of the whole reserved mushrooms. Enjoy!
Learn more about the Mushroom Omelet dish from The Legend of Zelda: Breath of the Wild at Zelda Dungeon.