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[CULTURE] · Germany · 3 sources

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Doreen Hassek's Pfifferlings-Omelett with tomato carpaccio and burrata

Chef and recipe developer Doreen Hassek introduced a new dish – a Pfifferlings‑Omelett topped with thin tomato carpaccio and creamy burrata. The recipe, published on 8 August 2026 in Berlin, serves two people and calls for 400 g chanterelle mushrooms, red onion, optional ham cubes, butter, tomatoes, leeks, eggs, olive oil, parsley, thyme, lemon juice and burrata. Hassek describes sautéing the mushrooms on high heat, seasoning them, then lowering the temperature to add butter, onion and ham before folding in the beaten eggs. The finished omelette is presented like a pizza, with the tomato slices and burrata layered on top. In the accompanying text she recalls her grandmother’s childhood mushroom‑foraging and selling, a family tradition that inspired the dish.

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Doreen Hassek

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