For the porcini omelet, clean the porcini mushrooms and cut them into not too small cubes. Cut the garlic into thin slices. Finely chop the parsley.
Fry porcini mushrooms in hot olive oil until brown on all sides. Reduce heat, add garlic slices and sauté briefly. Season mushrooms with salt and pepper and set aside.
Mix eggs and porcini powder well. Add soy milk and salt.
Heat olive oil in a skillet, pour in egg mixture and fry over moderate heat until the bottom is brown and the top is cooked.
Add half of the parsley to the mushrooms. Spread mixture on top of omelet. Fold omelet and slide onto a large enough plate.
Sprinkle the porcini omelet with the remaining parsley before serving.
Preparation Tip:
You can also prepare the porcini omelet without porcini powder, but then you don't need as much soy milk.
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