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1
Rinse your mushrooms, perhaps using a soft brush. Use a towel to get them dry. Trim the tough bottom ends and then thinly slice.
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2
In a non-reactive pan heat up about 2 tbs of the butter, add the garlic and color lightly
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3
Add salt and pepper to taste along with the fresh thyme leaves into the mushroom and butter. With a wooden spoon mix these together. The mushrooms will throw off water which you should let evaporate.
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4
Add the premeasured grappa (not out of the bottle please) and ignite. When it's cooked off set the mushrooms on a back burner, off heat while you cook the egg (s).
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5
Break your goose egg into a bowl and using a fork, beat thoroughly. Beat in the chives.
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6
Heat up an omelet pan and add two more tablespoons of butter. You can flip the egg as it omelitizes or half flip it but remember it's not going to be filled.
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7
Heat up an omelet pan and add two more tablespoons of butter. You can flip it or half flip it but remember it's not going to be filled.
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8
Turn the omelet folded or flat, onto a plate, and top with the mushrooms.
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9
Note to cook: one of the things the flaming grappa does in addition to adding a subtle flavor is to pull out still more liquid from the mushrooms.
