Gordon Ramsay’s mushroom omelette is a golden, puffed fold of wild mushrooms, Gruyère and parsley, finished under the grill in 10 minutes. The mushrooms go in first so they colour and lose their water before the eggs touch the pan.
The recipe is from Bread Street Kitchen, where Ramsay writes “try to use fresh wild mushrooms that are in season, as they will always give the best flavour.” Ceps are his top pick from August through November, though any edible wild mix works well.
What sets this apart is the grill finish. Instead of folding, you slide the whole pan under a hot grill so the top puffs up golden while the centre stays soft. That melted Gruyère running through it is worth the extra step.
Gordon Ramsay’s Wild Mushroom and Gruyère Omelette
Course: BreakfastCuisine: British, FrenchDifficulty: Medium1
3
minutes8
minutes605
kcal11
minutesA grill-finished wild mushroom omelette from Gordon Ramsay’s Bread Street Kitchen cookbook. Sautéed wild mushrooms with optional double cream, fresh parsley and melted Gruyère, served with dressed rocket. Around 605 kcal without cream or 830 kcal with it.
Ingredients
3 large free-range eggs
50ml (3½ tbsp) double cream (optional)
25g (1 oz) butter
100g (3½ oz) mixed wild mushrooms, cleaned and sliced
40g (1½ oz) Gruyère cheese, grated
1 tbsp roughly chopped fresh parsley
Sea salt
Freshly ground black pepper
Rocket, dressed in extra virgin olive oil, to serve
Directions
- Preheat the grill: Turn your grill to medium so it is ready when you need it.
- Beat the eggs: Whisk the eggs and cream (if using) together in a small bowl.
- Cook the mushrooms: Melt the butter in a 20cm (8 inch) grill-proof nonstick frying pan over a medium-high heat. Add the mushrooms and sauté until nicely coloured, about 4 minutes.
- Add the eggs: Reduce the heat slightly, pour in the egg mixture, then quickly fold in the Gruyère cheese. Bring the raw mixture in from the sides of the pan. Season with salt and pepper, then sprinkle over the parsley.
- Set on the hob: Cook for a couple of minutes without stirring until the omelette is lightly browned underneath.
- Grill to finish: Place the pan under the hot grill for about 2 minutes until golden and puffed up.
- Serve immediately: Transfer to a plate and serve at once with the dressed rocket alongside.
FAQs
Why do you cook the mushrooms before adding the eggs?
Mushrooms are about 90% water. If they go in raw, they release liquid into the eggs and you end up with a soggy, steamed omelette instead of a golden one. Ramsay sautés them for a full 4 minutes in Bread Street Kitchen until “nicely coloured,” which drives off the moisture and concentrates the flavour.
In his Morocco Scrambled episode, he says it directly: take the water out of the mushrooms, otherwise the eggs go really watery. The Ramsay in 10 version does the same, cooking shiitake with asparagus and butter before the eggs go anywhere near the pan. Three sources, same rule.
What mushrooms does Gordon Ramsay use in this omelette?
Bread Street Kitchen calls for 100g of mixed wild mushrooms, with ceps as his favourite from August to November. In the Morocco Scrambled episode he uses morels, porcini and chanterelles foraged in the Atlas Mountains. Ramsay in 10 goes with shiitake for a quicker midweek version.
If wild mushrooms are out of season, Ramsay gives the same budget swap across two books. In Make It Easy he says to use “a mixture of chestnut and oyster mushrooms.” Secrets gives the same advice, suggesting “cultivated chestnut mushrooms for a cheaper option.” Slice them thickly so they colour rather than steam.
What cheese goes best with a mushroom omelette?
Ramsay uses three different cheeses across three different sources. Bread Street Kitchen calls for 40g of Gruyère, Ramsay in 10 uses mozzarella with Parmesan on top, and the Morocco episode uses goat’s cheese in the centre. Gruyère melts evenly and has the strongest flavour.
The cheese always goes in after the mushrooms are cooked, never before. Serve the finished omelette with lightly dressed rocket as the Bread Street Kitchen recipe suggests, because the peppery leaves cut through the richness of the cheese.
Why does Gordon Ramsay finish this omelette under the grill?
The Bread Street Kitchen method skips the classic fold entirely. You cook the omelette flat on the hob for 2 minutes until browned underneath, then slide the whole pan under a hot grill for about 2 minutes. The top puffs up golden while the centre stays soft with melted cheese running through.
This gives a completely different texture to his classic folded omelette because both sides get direct heat. Make sure your pan handle is grill-proof before trying it though, because plastic melts quickly under a grill.
Can you leave out the cream?
Ramsay lists the double cream as optional in Bread Street Kitchen. He writes that you can leave it out “if you prefer a leaner start to the day,” which saves about 225 calories per serving. The omelette still works because the Gruyère provides enough richness on its own.
I skip the cream most mornings and only add it when I want something properly indulgent. Without it, the egg flavour comes through more clearly and the mushrooms stay the star. Both versions are good though, so try them and see which you prefer.
Does a mushroom omelette store well?
No. Even less than a plain omelette, because the mushrooms release more moisture as they cool. The texture goes from golden and puffed to flat and rubbery within about 20 minutes, so serve it straight from the pan.
If you are feeding a group, cook the mushroom filling in advance and make each omelette to order. The filling keeps warm while you work through the eggs one at a time. Serve alongside Ramsay’s poached eggs or his croissant French toast for anyone who wants a different option.
