"Many thanks to Maynard, Benedict & freya for a wonderful food filled five days. Great hands-on experiences from two excellent teachers. Can't wait to get home and get my stocks made & in the fridge ready for yummy sauces etc. Best wishes & happy cooking."

Chris Swan
June 2011

Walnut Grove Recipes

Mushroom & Brie Omelette

Serves 1

  • 3 eggs
  • 3 large mushrooms
  • 2 thin slices of brie
  • knob of butter
  • 1 tbs cooking oil
  • salt & pepper


1 . Slice the mushrooms thinly, melt butter in a frying pan & cook mushrooms. Remove from pan & keep in a warm place.

2. Using a non-stick omelette pan put it on the largest burner and get it smoking hot. Crack the eggs into a small bowl & whisk, add seasoning. Add the oil to the pan then pour the whisked eggs into the pan.

3. Hold the pan in one hand and push it backward & forwards over the heat. With your other hand, using a fork move the egg around in circles, using the back of the fork.

4. When the consistency is like wet scrambled egg spread the egg over the bottom of the pan evenly (the cooking time so far should be only about 30 seconds). Add the mushrooms and brie down the middle of the egg, (you have to work quickly or the egg will overcook). Fold one third of the egg onto the middle, pick the pan up and flip the whole thing onto the plate.

5. Brush with melted butter and serve.

Serving Suggestions

Makes a great lunch or light supper.

Advanced Preparation

There is really no advanced Preparation that can be done, it is all very quick & easy.

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Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.

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