After a soggy winter’s morning hunting mushrooms in the cork- and pine-covered Rif Mountains with a couple of locals guides, my family and I returned to a rural lodged called Auberge Darara with owner Jaber El Habibi. Our wicker baskets brimmed with three of the three dozen varieties of edible wild mushrooms found in the nearby hills: chanterelles, meaty cepes (porcini) with yellow-tinted undercaps, and a type of coral Ramaria the size of cauliflower and the color of wet hay. We happily passed the spoils to the chef.

As the omelets need to be individually cooked, instructions below are given for a single wide, thin omelet. If preparing more than one, saute the mushrooms by variety but cook the omelets individually.