20g smoked mushroom garum
100g assorted mushrooms, thickly sliced (about 0.5 cm)
30g unsalted butter
1 clove garlic, smashed
5g chives, finely chopped
2 large hen eggs
Seasoning salt, to taste
Freshly ground black pepper, to taste
Place a sauté pan on the stove over medium-high heat. Add the vegetable oil into the pan and tilt to evenly coat the bottom. (Let the pan come to temperature - this will allow for even browning). When the oil begins to shimmer, arrange the mushrooms in a single layer and cook, undisturbed, until bottom sides are evenly browned, about 3 minutes. Flip the pieces and repeat on the other side.
Once the mushrooms are browned, add half of the butter to the pan. Smash the garlic cloves with the heel of a knife and add to pan. Toss the mushrooms to evenly disperse the melted butter. Sauté the mushrooms for a few more minutes, pour in the smoked mushroom garum, and cook briefly, just until the excess liquid reduces, about 3 minutes. Add the chives to the pan and toss to combine. Transfer the mixture to a bowl, season with salt and pepper, and set aside.
In a small bowl, whisk eggs vigorously with a fork until the egg is uniform in color and consistency.
Place a medium non-stick pan over medium-low heat. Hold your hand 3 cm above the surface of the pan for 2 seconds. If you can feel warm heat, the pan is at the correct temperature to cook the omelet (otherwise, turn the heat down if it’s too hot; and vice versa if you don’t feel enough heat). Add the other half of the butter and swirl the pan to evenly coat the surface until fully melted and foamy, but not browned.
Pour eggs in and immediately swirl and shake the pan to evenly distribute them over the entire surface. The eggs should gently bubble when you add them to the pan (if they sizzle aggressively, lift the pan off the stove and reduce the heat). Using a rubber spatula, pull the edges towards the middle of the pan, rocking the pan back and forth so the loose liquids flow to fill the gaps made by pulling the cooked egg away. Gently spread egg in an even layer around the pan to allow it to set. The top layer should be loose and creamy. Season the surface of the omelet with flaked sea salt.
Remove the pan from the heat and spoon the sautéed mushrooms down the middle of the omelet. Using a rubber spatula, fold the omelet over itself to envelop the mushrooms in a half-moon. Gently lift the omelet with the rubber spatula and slip an additional small pat of butter under the omelet. Let the omelet sit in the pan for 30 seconds to set the shape. Hold the pan over a plate and tilt it while flipping with the rubber spatula to invert the omelet onto the serving dish. Garnish with more chopped chives and enjoy!