Truites de carreroles is the Andorran wild-mushroom omelette, made from foraged forest mushrooms (carreroles and others) that are the great autumn ingredient of the high valleys.
Cut a wedge of truites de carreroles and steam rises with the smell of forest mushrooms and butter. Bite: the eggs are soft and barely set, the wild mushrooms deeply earthy and meaty, the garlic and parsley fresh, the cheese melting through. Simple, quick, and fragrant — the taste of an Andorran autumn morning after a mushroom hunt.
Sautéing the mushrooms until their water evaporates concentrates their flavor and prevents a watery omelette. Cooking the eggs gently and pulling in the edges gives a soft, just-set curd rather than a rubbery one; folding around the mushrooms keeps them as the centerpiece.
Variations
With a mix of ceps and rovellons. With diced ham. Open-faced. With a splash of cream. With more cheese. As small individual omelettes.
On the Palate
Where Truites de Carreroles sits in the Andorran flavor cloud
Ingredients
Serves 2How it's made
8 steps · 25 min active + 5 min waiting
- 16 min
Clean and slice 250 g wild mushrooms.
- 28 min
Sauté the mushrooms in 30 g butter over medium-high heat until their water evaporates and they brown, 8 min.
Watch outCook the mushrooms until they've given up their water and start to brown — trapped moisture leaks out later and turns the omelette watery.
- 32 min
Add 1 minced garlic clove and chopped parsley; cook 1 min.
- 43 min
Beat 5 eggs with salt, pepper, and 30 g grated cheese.
- 51 min
Pour the eggs over the mushrooms in the pan.
- 65 min
Cook gently, drawing the edges in, until almost set, 4 min.
Watch outKeep the heat gentle and pull the setting edges inward — the curd should stay soft and just-set, not brown up into a rubbery pancake.
- 72 min
Fold or flip and cook 1 min more to a soft finish.
- 81 min
Slide onto a plate and serve with bread.
