Step 1: Prepare the Bolete Mushrooms:

• Clean the bolete mushrooms with a damp cloth to remove any dirt. Trim the stems and slice them into thin pieces.

Step 2: Saute the Bolete Mushrooms:

• In a skillet, melt half of the butter over medium heat. Add the sliced bolete mushrooms and sauté until they release their moisture and become golden brown. Season with a pinch of salt and pepper. Remove from the skillet and set aside.

Step 3: Whisk the Eggs:

• In a bowl, whisk the eggs until well beaten. Add a pinch of salt and pepper to taste.

Step 4: Cooking the Omelette:

• In the same skillet, add the remaining butter and let it melt over medium heat. Ensure it coats the entire surface of the skillet.

• Pour the beaten eggs into the skillet, tilting it to spread the eggs evenly. Allow the eggs to set at the edges.

• As the eggs start to set, gently lift the edges with a spatula, allowing the uncooked eggs to flow underneath.

Step 5: Adding Bolete Mushrooms and Cheese:

• Once the omelette is mostly set but still slightly runny on top, sprinkle the sautéed bolete mushrooms evenly over one-half of the omelette.

• Sprinkle grated Parmesan cheese and chopped parsley over the mushrooms.

Step 6: Folding and Serving:

• Carefully fold the other half of the omelette over the mushroom-cheese mixture using a spatula.

• Cook for an additional minute to ensure the cheese melts.

Step 7: Final Touch:

• Slide the omelette onto a plate. Garnish with additional parsley or Parmesan if desired.

Serve:

• Serve the bolete mushroom omelette hot, accompanied by a side of fresh greens or your favorite toast.