Chanterelle Omelette

Name: Chanterelle Omelette
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 4 Tbsp. butter; 1 clove garlic, peeled and minced; 1 medium shallot, peeled and minced; 6 oz. (3 cups) fresh chanterelles, trimmed and chopped; 1 tsp. fresh lemon juice; 1 ⁄ 2 bunch fresh parsley, chopped; Salt and freshly ground black pepper; 3 Tbsp. heavy cream; 6 eggs, lightly beaten

Serves
serves 2

SAVEUR EDITORS

To give this golden dish more color, add a diced ripe tomato.

Ingredients

4 Tbsp. butter
1 clove garlic, peeled and minced
1 medium shallot, peeled and minced
6 oz. (3 cups) fresh chanterelles, trimmed and chopped
1 tsp. fresh lemon juice
¹⁄₂ bunch fresh parsley, chopped
Salt and freshly ground black pepper
3 Tbsp. heavy cream
6 eggs, lightly beaten

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Instructions

Step 1

Melt 2 tbsp. butter in a large nonstick skillet over medium heat. Add garlic, shallots, and chanterelles and cook, stirring often, until mushrooms are soft, about 5 minutes. Transfer mushrooms to a bowl, add lemon juice and half of the chopped parsley, then season to taste with salt and pepper. Set aside.

Step 2

Wipe out skillet, add remaining 2 tbsp. butter, and melt over medium-high heat. Beat cream into eggs, then pour into skillet and cook for 30 seconds, lifting cooked edges with a spatula to allow uncooked egg to flow underneath. Spoon mushrooms into center of still slightly runny eggs. Fold closed and cook for 1 minute more. Slide omelette onto a warmed platter, season to taste with salt and pepper, and garnish with remaining chopped parsley.