Chanterelle Omelette

It's porcini mushroom season, but chanterelles are still around. While walking my dog, I found almost 1 kilo of them in 5 m2! That's good, we love them! The chanterelle omelet is perfect for a quick meal. It can be prepared in a few minutes and is ideal for lunch or dinner. The only difficulty is cleaning the mushrooms. Normally, you have to clean them gently without soaking them in water. But at the risk of being criticized by mushroom experts, I simply remove the earthy ends and leaves, rinse them under water, and then dry them on a clean cloth. And frankly, it's perfect. Serve the omelet warm with a green salad. This gluten-free dish is a must-have in autumn.

Preparation time 15 mins

Cooking time 15 mins

Total time 30 mins

Cooking method: traditional

Difficulty: beginner

Servings: 2

Ingredients

4 eggs
150 g fresh chanterelles
1 clove of garlic
1 shallot
1 tbsp olive oil
1 tbsp chopped parsley (optional)
Salt, pepper

Preparation

1
Clean the chanterelles (I remove the earthy end, rinse them under water and then dry them on a cloth) and cut the largest ones in half.
2
Heat the oil in a pan, add the chopped garlic and chopped shallot and cook for one minute.
3
Add the chanterelles.
4
Fry for about ten minutes until tender and slightly golden.
5
Beat the eggs with salt, pepper and parsley.
6
Pour them over the chanterelles and cook over low heat without stirring.
7
When the omelet is golden brown underneath, put the lid on the pan to finish cooking and serve immediately with a green salad.

Keywords: gluten-free omelet, chanterelles, easy recipe, mushrooms, autumn cooking, quick dish, gluten-free meal, traditional cooking, eggs, forest recipe.