Chilled Pied‑de‑Vent cheese,
portobella and cured ham omelet entremets
- 30 ml (2 tablespoons) butter or olive oil
- 1 medium size red onion, thinly diced
- 250 g (0.5 lb or 8 oz.) sliced Portobello, cremini or common mushrooms
- 125 g (0.25 lb or 4 oz.) cured ham, sliced in thin strips of 6 mm (0.25 in.) width
- 50 ml (0.25 cup) chopped fresh parsley
- 7 ml (1.5 teaspoons) fresh basil
- 1.5 L (6 cups) stale bread cut in cubes (cubes of 1 cm – 0.5 in.)
- 200 g Pied-de-Vent cheese
- 6 larges eggs
- 500 ml (2 cups) milk
- 15 ml (1 tablespoon) Dijon mustard
- 1 ml (0.25 teaspoon) salt
- 1 ml (0.25 teaspoon) pepper
- Heat the butter or the olive oil in a large frying pan, at medium high heat. Add the onion and the mushrooms.
- Sauté until the mushroom water is evaporated, for about 5 minutes. Remove from heat.
- Add the cured ham, parsley and basil.
- Butter one 33 cm x 23 cm (13 in. x 9 in.) rectangular pan and put half of bread cubes to the bottom of the pan;
- cover with half of the ham and mushroom mix and half of the Pied-de-Vent cheese. Continue by adding the same layers of all ingredients.
- Beat the eggs together with milk, mustard, salt and pepper, just enough to mix them. Pour on the ingredients.
- Cover with plastic wrap and refrigerate for at least two hours or until the next day.
- Cook the omelet in the oven, covered with aluminum paper, at 180°C (350°F) for about 20 minutes.
- Uncover and cook for another 20 to 25 minutes, until the center of the omelet is stiff and the top is golden.
Serve hot for the breakfast, with a salad as a main dish, as a cold dish for a hot summer day or in addition to the principal food as showed in the above picture.