Omelet with Creamy Morel Mushrooms
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2 tablespoons butter, plus more for serving
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1 tablespoon minced shallot (or 6 ramps, prepared as described above)
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Salt
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16 fresh morels, halved, or 1/2 ounce/15 grams dried morels, reconstituted in water
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Freshly ground black pepper
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1/2 cup/120 milliliters heavy cream
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4 eggs, thoroughly blended
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1 teaspoon minced fresh chives (optional)
Melt 1 tablespoon of the butter in a small sauté pan over medium heat and add the shallot (or whites of ramps) and a healthy pinch of salt (1/4 teaspoon if you must measure). Cook the shallots in the butter till they're tender. Add the morels and stir to heat and coat with butter. Grind some pepper over the mushrooms. Add the cream and bring to a simmer, then reduce the heat and cook until the cream has thickened and coats the morels. (Cream will break if you overcook it, so don't.) Remove the pan from the heat.
In a medium sauté pan, melt the remaining 1 tablespoon butter over medium heat. Add the eggs and cook the omelet as instructed above. When the omelet is set, and there is a thin film of liquidy egg on top, scatter the hot mushrooms down the center of the omelet. Roll the omelet out of the pan and onto a warm plate. Slide a little butter over the top if you wish, garnish with chives if desired, and add more salt and pepper to taste. Cut the omelet in half crosswise and transfer one half to another warm plate. Serve immediately.
