Chanterelle omelet

It's porcini season, but chanterelles are still around. While walking my dog, I found almost a kilo of them in just 5 square meters! Perfect timing, we love them! A chanterelle omelet is ideal for a quick meal. It takes only a few minutes to prepare and is perfect for lunch or dinner. The only tricky part is cleaning the mushrooms. Normally, you should clean them gently without soaking them in water. But at the risk of being corrected 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 true autumn delight.

Preparation time: 15 minutes

Cooking time: 15 minutes

Total time 30 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 2

Special diet: naturally gluten-free, lactose-free

Ingredients

4 eggs
150g of fresh chanterelle mushrooms
1 clove of garlic
1 shallot
1 tablespoon of 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 larger ones in half.
2
Heat the oil in a pan, add the chopped garlic and minced shallot and cook for one minute.
3
Add the chanterelles.
4
Cook for about ten minutes until they are tender and slightly golden.
5
Beat the eggs with the salt, pepper and parsley.
6
Pour them over the chanterelles and let them 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 cuisine, quick dish, gluten-free meal, traditional cuisine, eggs, forest recipe.