Guest Post: Cheesy Shiitake Arugula Omelette by Family Feedbag

We have a guest in the kitchen! We’re to have Amy of Family Feedbag back with us sharing a savoury meal, fit for any time of day. Let this simple, yet elegant dish be the highlight of your day!


I’m so pleased to be back here on the Mushrooms Canada blog to share my cooking ideas for one of nature’s most mysterious and tasty edibles. Mushrooms are a regular feature in my kitchen, not only because they are versatile and delicious, but because of the effortless way they bask in the spotlight in even the simplest of dishes.
Omelettes are perfect for quick lunches and weeknight dinners. But they’re also about weekend breakfast in bed with a cup of hot coffee, buttered toast and sunshine streaming in through the bedroom window. Simple can also be elegant, and I think this cheesy shiitake omelette with peppery baby arugula is a perfect example of that.
I like a mild, melty Gouda cheese in this omelette so that the deep, earthy flavour of the mushrooms is front and centre. But try it with stronger cheeses too, or whatever you happen to have in the cheese drawer on a Saturday morning.
Stay in. Make an omelette.


Cheesy Shiitake Arugula Omelette

This simple and elegant omelette using whole shiitake mushrooms makes for a quick breakfast, lunch or dinner. Try it with a variety of melting cheeses such as Gouda, Cheddar or Fontina.


Prep Time: 5 minutes | Cook Time: 10 minutes | Serves 1


1 tbsp (15 mL) unsalted butter
1 cup (250 mL) shiitake mushrooms
Pinch of salt
Pinch of black pepper
3 eggs, beaten
1/3 cup (75 mL) baby arugula
1/3 cup (75 mL) grated cheese, such as Gouda, Cheddar or Fontina


1. Melt the butter in a non-stick pan over medium heat. Add the mushrooms and sauté until beginning to get crisp around the edges (4 to 5 minutes). Transfer the mushrooms to a small dish and set aside.
2. Pour the beaten eggs into the pan. Keeping the heat on medium, allow the eggs to cook undisturbed until just a little wet on top (3 to 4 minutes).
3. Sprinkle the cheese over the eggs. Arrange the arugula and mushrooms on just one side of the eggs. Continue cooking another minute or so just until the eggs have set. Gently flap over the eggs to cover the mushroom side of the omelette. Serve hot.
Amy Bronee is the writer and photographer behind the award-winning home cooking blog Since 2011, millions of home cooks around the world have visited her blog for easy-to-follow recipes, mouth-watering images and stories about everyday life in the kitchen. Her first cookbook, The Canning Kitchen: 101 Simple Small Batch Recipes (Penguin Canada, June 2015) celebrates the tradition of preserving in the modern home kitchen. When she’s not wearing an apron, Amy enjoys running, reading and spending time with her husband and two young sons in their cozy island home in Victoria, BC.
Imagine enjoying this beautiful recipe as breakfast in bed?! No matter what time of day you choose to indulge, this savoury omelette will certainly be a hit. Thanks again to Amy for sharing another mouthwatering mushroom meal.


Find more tasty recipes from Amy online at Family Feedbag, and on Twitter, Facebook and Pinterest!

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