Wild Chervil Omelette – Tapakatc Shushan
I would like to introduce my version of a “wild chervil – shushan omelette”. It’s a wonderful addition to any brunch or breakfast and includes mushrooms to evoke a woodland aroma, which pairs nicely with the shushan greens.
Shushan (popularly knows as wild chervil), is a marvelous springtime green, and one of my favorite foraged greens. I planted it’s seeds in my Colorado garden and they have flourished, yielding a bountiful harvest. Wild chervil features fern-like leaves, a taproot, and slightly hairy white umbel flowers. Its mild carrot flavor and herbaceous richness make it an excellent alternative to spinach and other green vegetables.
Table of Contents
Chronicles of Shushan – Wild Chervil
In the beautiful regions of Armenia, there’s a fascinating tradition that has been passed down through generations. The tradition involves foraging for plants in the lush forests and woodlands that grace these areas, especially in Lori, Tavush, and Gandzak areas. The tradition that connects them deeply to their land and heritage. where the plants not only nourish but also offer rejuvenation and wellness: both culinary and medicinal.
Imagine walking through these forests, surrounded by a stunning array of greens—both in the form of edible plants and those renowned for their healing properties.
In the realm of folk medicine, every herb and plant held a purpose, rooted in centuries of usage, observation, and practical application.
What’s unique about this chervil omelette?
Grocery and Pantry List
Recipe Steps at a Glance
This wild chervil omelette recipe can be broken down into the following steps:
How to Make Step by Step
Step 1: Blanch the chervil
First, bring the water to a boil. Then, immerse the chervil in the water and let cook for 4-5 minutes until the stems soften. Once done, transfer the chervil into a bowl of cold water to stop the cooking process, then drain it well.
Step 2: Sautéing mushrooms and chervil
In a sauté pan, melt the butter and sauté the mushrooms in one layer until they are browned.
Add another tablespoon of butter to the pan and add the chopped chervil. Season it with salt and pepper, then sauté it with the mushrooms until well combined.
Step 3: Whisk the eggs
In a separate bowl, whisk the eggs and salt. Slowly pour the egg mixture over the sauted shushan and mushroom, cover, lower the heat and cook until the eggs are set.
Best Way to Serve
Tips and Wisdom from Cafe Osharak
More Recipes To Try From Cafe Osharak
If you give this recipe a try, I’d be thrilled to hear from you! Let me know if you find it delicious and easy to make. Feel free to reach out with any questions or suggestions. I’m here to help. And be sure to check out other recipes from Cafe Osharak that you might enjoy!
Wild Chervil Omelette – Tapakatc Shushan
Ingredients
- 400 gram shushan (wild chervil)
- 100 gram mushroom
- 4 eggs
- 1-2 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring water to a boil. Add salt.
- Place the clean and washed shushan (chervil) in boiling water and cook for 10-15 minutes until stems soften.
- Transfer shushan into a bowl of cold water to halt cooking, then drain well.
- In a sauté pan, melt butter and sauté mushrooms until browned.
- Add another tablespoon of butter to the pan and introduce the chopped shushan.
- Season with salt and pepper, then sauté with mushrooms until well combined.
- In a separate bowl, whisk the eggs and salt. Slowly pour the eggs over the sautéed vegetables, cover, lower the heat and cook until the eggs are set.
