Chanterelle mushroom omelette

Chanterelle mushroom omelette is an easy but sophisticated recipe that you can make in the mornings when you want to take your time cooking.

Don’t shoot the messenger, but it is time. The season of tasty wild mushrooms is here, at least in the northern part of Europe. For this week we have prepared two chanterelle mushroom recipes that you will love.

Let’s start with an easy-to-make chanterelle mushroom omelette.

The omelette does not take too much time, but cleaning the mushrooms might take you some time. And I tell you, it is not for those of you that don’t function well before coffee.

If you want to forage your own mushrooms, check this guide about how to identify chanterelle mushrooms.

Chanterelle mushroom omelette can be served with fresh tomatoes, with salt, or even with fresh sour cream.

How to cook chanterelle mushroom omelette

The first step will be to clean the mushrooms very well. Chanterelle mushrooms grow under leaves, under moss and close to the ground, so it does not matter where you have them from, you have to clean them well before cooking. Make sure you remove any visible leaves or dirt, then soak them well in cold water. Clean the tail a little bit and run them under slow-running water. Be careful, these mushrooms are very fragile and get the gills easily destroyed if you’re not careful.

For the omelette you will need a non-stick pan. If you’re one of the bold ones and use a steel pan, make sure you get the right temperature.

After you have your pan selected, turn on the stove and heat 2 tablespoons of cooking oil. Cut the chanterelles into small pieces, making sure you remove any unwanted guests you might find hidden.

Cook the mushrooms on medium heat for 5 to 10 minutes, until all water is evaporated from them. Add the beaten eggs and make sure you distribute the mushrooms inside the omelette evenly.

Cook until ready, give your omelette salt and black pepper and serve with fresh-cut tomatoes.

Continue to Content

Chanterelle mushroom omelette

Yield: 2

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Chanterelle mushroom omelette is an easy but sophisticated recipe that you can make in the mornings when you want to take your time cooking.

Print

Ingredients

• 150g chanterelle mushrooms
• 6 eggs
• 2 tbsp cooking oil
• 5 cherry tomatoes (optional, for serving)
• salt and pepper to taste

Instructions

1. Clean the mushrooms. Because they grow in very harsh conditions, they need to be properly cleaned before cooking. I usually give them a good wash, and I make sure there are no bugs or stones left.
2. Chop the mushrooms. Cut them in cubes, or in equal pieces, as good as you can. This will ensure they will cook evenly.
3. Cook the mushrooms. In a pan. add some cooking oil and heat it on medium. Add the mushrooms and cook until all water evaporates from them.
4. In the meantime, beat the eggs. (don't add salt)
5. Add the eggs to the pan and arrange the mushrooms to be uniform on the pan.
6. Cook the omelette. Leave the heat on medium and allow the omelette to cook from the bottom for a few minutes until the top side is completely cooked.
7. Place it on a plate. Garnish with fresh herbs. I recommend basil. If you have red basil, it will look even better.
8. Serve with tomatoes. The tomatoes give this omelette an umami taste and add lots of vitamins. This step is optional.
9. Salt and pepper to taste. You can also add some spicy sauce, but it's perfect like this. Enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 375Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 558mgSodium: 370mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 20g

Nutrition information isn’t always accurate.

Do you love this recipe? Check out this Salmon omelette recipe, or this perfect autumn recipe – Pumpkin shaped gnocchi.

Did you make this recipe? Share your experience with us, comment below or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creations!