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.