Okay, pretend you are eating the best fresh porcini you can find. Unfortunately you are not. I refuse to call the little funguses I’m using here anything but brown mushrooms. They’ve been cultivated in this country since the early 20th Century. I see no reason to refer to them as “cremini” which in Italian means “chocolate creams”, huh? Alright it sounds Italian but it’s just a marketing tool. Portobello/portabella is even more confusing. As it means either “beautiful port” or “beautiful door” and sometimes that gets mixed up in common usage and supermarket signage. Those are grown up caps of cremini, after the gills open. Perfectly respectable mushroom in every other sense apart from the dumb names. Now, if you can find actual porcini (not the dried kind) you can go with those. Be prepared to harden your arteries with butter and egg and crème here. <br />Anyway this is essentially a goose egg omelet intended as a supper for 1 to 2 people. I like using goose eggs because of their impressive size, the color of the big yolk and the fact that they beat up into a nice airy omelet which makes a spongy platform for the mushrooms. This is not a traditional French omelet; closer to a frittata. I use the mushroom mix as more of a topping than a filling, but the mushrooms are the heroes. They should come out buttery, creamy and heroic on the stage of the egg. You might want to roast some radishes to go along with this. And as you will see, fire marshall Pierino is back to setting stuff ablaze again. <br />

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