FORGED FARE-VEGAN BACON OMELETTE
When the season starts to turn and the forests dampen deeply after several winter rains, the sandy soils of coastal California Soils bloom with a savory Fungi known as the Cyprus Agraricus. The rich and earthy little button is closely related to the portabella mushroom. Its classic mushroom taste can be found as far south as Ventura County. Upon finding my own patch in sandy soil under a cyprus tree I soiled my own potential by removing the whole root and not cutting the toe of the mushroom and leaving it in the soil for the next generation.... be warned!! Be good stewards when gathering!! Or support your local wizards, found likely foraging in the rain and selling to your finest dinning establishments, roadside stands or bougie grocer.
• Slice buttons, caps and stems into heated pan, add butter and roast on medium temp until golden or even crispy. This is when they start tasting like bacon. I often put fresh rosemary in the pan to crispen.
• 3-4 eggs or 2 duck eggs beaten. Pour into buttered medium-small pan, I would use a separate one than your “bacon” pan. Scrape pan to circulate cooked egginess. When you can lift the edges and slide the omlette off the surface flip it and add the mushrooms with sliced cheese and a dash of salt.
• Fold in half and serve. Enjoy!
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