1 cup dried Porcini Mushrooms
12 cup hot water
2 tablespoon olive oil
2 shallots, minced
6 slices Canadian Bacon, diced
1 1/2 tablespoons minced fresh Sage
salt and freshly ground pepper to taste
Pour 1/2 cup of hot water over the dried Porcini Mushrooms and let sit for 20 minutes. Drain, reserving the liquid, and chop the mushrooms coarsely. Strain the liquid through a coffee filter to remove all of the sediment from the mushrooms.
Heat a sauté pan over medium high heat until hot. Add 2 teaspoons of the olive oil and the shallots and cook until translucent, about 30 seconds. Add the mushrooms and the mushroom liquid and cook until the liquid evaporates. Add the Canadian bacon and the fresh sage and cook until the bacon is just warmed through. Keep the sauté pan over low heat while preparing the omelets.
Beat three eggs, seasoned with kosher salt and freshly ground pepper in a small bowl.
To serve, place the omelet on the plate and dust the eggs and the plate with chopped chives, parsley oil and mushroom powder. Arrange three fried sage leaves attractively on each omelet.
Serves 4 Parsley Oil
1/2 cup Parsley leaves
Bring a small saucepan of water to a boil. Add parsley leaves and blanch for 20 seconds. Drain and squeeze excess water out of parsley leaves. Combine parsley leaves and olive oil in a blender and puree. Pass through a fine mesh sieve into a bowl.
1/2 cup dried Porcini Mushrooms
Place the dried Porcini Mushrooms in an electric coffee grinder. Run until the mushrooms are pulverized into a fine powder.
12 medium size sage leaves
In a small sauté pan, heat a small amount of oil over medium high heat until hot. Fry sage leaves, a few at a time, for just a few seconds, until just crisp. Remove from oil, drain on paper towels and sprinkle with kosher salt.