"In the Spring a young man's fancy lightly turns to thoughts of love"...
And in the autumn the thoughts of the resident Criswell mycophagist turns to things fungivorous and culinary. It appears that there is a healthy mycorrhizal symbiosis at work amidst the roots of the pristine oaks in the Criswell campus courtyard. A relationship that has born much fruit:
What is one to do with such gems as these fulvous fungi? Such fine specimens of boletus deserve far better than to desiccate unnoticed among the fallen oak leaves. They deserve to be in an honorary omelet, an omelet dedicated to the institution that nurtured them--a Criswell College Omelet.
[Disclaimer: Please do not eat any mushroom that you are not certain you have properly identified using several of your senses. It is best to have an experienced forager show you the ropes before eating things you find growing in the woods--or the Criswell courtyard. There are many poisonous mushroom species, and a few are even deadly.]
Step 1: Clean and cut these blue-staining boletes.
Step 2: Sauté in butter, and salt to taste. (Some blue-staining boletus have been known to cause "intestinal distress" when not thoroughly cooked. So cook them well just in case.) No additional seasoning is necessary as these have a naturally pleasant, meaty flavor.
Step 3: Add onions and continue to cook.
Step 4: Add kale, continue to cook. The kale may require additional salt--add to taste.
Step 5: Prepare three eggs--beat 2 full eggs and 1 egg white.
Step 6: Grate cheese. I prefer an aged cheddar mixed with fresh mozzarella and a hint of havarti for this dish.
Step 7: On medium heat add the eggs to the boletes, kale, and onion. Flip once it has cooked through, add the cheese to the top and fold.
Step 8: Plate it. Attempt to draw the Criswell College "logos" shield in sriracha, and serve.
Step 9: Bon appétit!
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How did it go? I will not leave you in suspense. The omelet was exquisite. And I did not experience any side effects--beside a new layer of appreciation for the Criswell campus.
