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Chanterelle Omelette

5 from 9 votes
Prep Time 20 mins
Total Time 20 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • 130 g Fresh chanterelles
  • 50 g 1 Onion
  • 1 clove of garlic
  • 2 tbsp Butter
  • 1 tbsp Sunflower oil
  • 2 piece Eggs
  • 2 tbsp Cooking cream
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 2 big pinches Ground turmeric
  • 2 Discs Whole grain bread
  • Butter
  • Coarse sea salt from the mill
  • Colorful pepper from the mill
  • Parsley for garnish

Instructions
 

  • Clean / brush the chanterelles and cut into small pieces. Peel and dice the onion. Peel and finely dice the garlic clove. Heat butter (2 tbsp) with sunflower oil (1 tbsp) in a pan. Fry the onion cubes with the garlic clove cubes until translucent. Add the sliced ​​chanterelles and fry everything for about 7 - 8 minutes. Beat the eggs and whisk with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and ground turmeric (2 big pinches). Spread / drizzle the egg mixture over the chanterelle pan and let everything set with the lid. quarter and divide between 2 plates and serve with bread and butter. Add coarse sea salt from the mill and colored pepper from the mill to season.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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