25 gms Dried Wild Blend Mushrooms
50 gms swiss button mushrooms sliced
50 gms button mushrooms sliced
1 tbs chopped parsley
1 tsp chopped tarragon
1 tsp chopped chives
half a lemon
4 large eggs
4 tbs cream
Salt and Freshly ground pepper
75 gms unsalted butter
shaved parmesan
1 cup hot water

Soak the dried mushrooms in the water for 20 mins. Drain reserve the lqiud and reduce until half remains. Heat a fry pan to medium/ high heat with 30 gms of butter. when the butter starts to foam add both kinds of button mushrooms and some salt sautee for 2 mins and add the soaked mushrooms. Cook until all liquid has evaporated the mushrooms are cooked remove from the heat and squeeze some lemon juice and the reduced mushroom stock into the pan. Stir to coat the ragu and adjust the seasoning and add the herbs.

In a bowl whisk the eggs and cream together thoroughly, and season. Get a non stick frying pan and heat on medium/ high heat. When hot spray with some cooking spray and pour in half the egg mix. Once the egg mix starts to cook gently push the mix from the outside into the middle of the pan allowing the uncooked mix to pour into the gaps created. As soon as the bottom is set remove from heat and gently remove the omlette from the pan and onto a plate. Repeat with the remaining egg mix. Spoon half the ragu onto each omlette and gently fold in half sprinkle the top with some shaved parmesan and cracked pepper and serve.