Chanterelle Omelette RecipeOrigin: France Period: Traditional |
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There is no better way to serve freshly-picked wild chanterelle mushrooms than to coarsely slice them, fry them with garlic and serve as an omelette. Ingredients:
2 large eggs 
Chanterelle Omelette Preparation:Method:Mix together the eggs and milk, whisk, season and set aside. Meanwhile, put half of the butter in a pan heated to medium and cook the garlic for about 3 minutes before adding the thickly-sliced mushrooms. Fry for 2 minutes, or until the mushrooms are heated through then remove and set aside. Add the remaining butter and the egg mixture. Using a small spatula run around the edges of the pan, tipping the frying pan so the uncooked egg from the centre of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the centre is still just a little moist. Sprinkle the fried garlic and mushrooms on the egg then roll the omelette with three folds as you turn it onto the plate. |
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