Twice-Cooked Soufflé Omelette with Aged Comté, Wild Mushroom Duxelles, and Micro Herb Salad

Prepare the mushroom duxelles: Finely dice 8 oz of mixed wild mushrooms, 1 medium shallot, and 2 cloves of garlic.

Heat 2 tbsp of unsalted butter in a sauté pan over medium heat. Add the shallots and cook for 2 minutes until translucent.

Add the garlic and cook for 30 seconds until fragrant. Add the mushrooms and 1 tsp of fresh thyme, season with salt and pepper, and cook for 5-7 minutes until the mushrooms release their moisture and it evaporates completely.

Add 2 tbsp of heavy cream to the mushrooms, stir to combine, and cook for another minute until the mixture is thick. Set aside.

Separate 8 large eggs, placing yolks in one bowl and whites in another. Add 4 additional egg whites to the whites bowl.

Whisk the egg yolks until smooth and season with salt and pepper.

In a clean, dry bowl, whisk the egg whites with a pinch of salt until they form stiff peaks but remain glossy.

Gently fold 1/3 of the egg whites into the yolks to lighten the mixture, then carefully fold in the remaining whites, maintaining as much air as possible.

Heat a large non-stick oven-safe skillet over medium-low heat and add 1 tbsp of butter. Pour in half the egg mixture and cook for 2 minutes until the bottom sets but the top is still runny.

Sprinkle 2 oz of grated aged Comté cheese over half the omelette, then spoon half the mushroom duxelles over the cheese.

Carefully fold the omelette in half and transfer to a 375°F preheated oven for 3 minutes to finish cooking. Repeat with the remaining egg mixture to make a second omelette.

While the omelettes finish cooking, toss 1 cup of micro herbs with 1 tsp of lemon juice and 1 tbsp of extra virgin olive oil, season lightly with salt.

Cut each omelette in half to serve 4 portions. Plate each portion with the micro herb salad on top and a small amount of duxelles alongside.