This one is on the more elegant side of the spectrum, something to break out on a special occasion.
Chanterelle are one of the most unique tasting of all mushrooms. They have almost a fruity, nutty flavour that’s impossible to explain. They’re also quite expensive, especially when bought out of their autumn season.
I served this one open-face for no other reason than to make it seem fancier. It’s not necessary.
In a pinch, you could use dried chanterelles. Just soak them in warm water prior to cooking.
This is all about the filling. Make the physical omelette in any style you like.
Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.
Season everything to taste with salt and pepper.
Disclaimer: Though unlikely, eating undercooked eggs can cause illness.
- Butter
- 1 tsp Shallot, finely chopped
- 1/3 cup Chanterelle Mushrooms, scrubbed clean and roughly chopped
- 1 tbsp White Wine
- 2 tbsp Chevré (creamy Goat’s Cheese), crumbled
- 1/4 tsp fresh Thyme Leaves
- 1 Egg, beaten
- Salt & Pepper, to taste
- In a pan, melt butter on medium heat. Add shallots and cook until translucent. Stir in chanterelles and continue cooking until soft. Season with salt and pepper.
- Pour in the wine and stir until liquid has mostly evaporated. Remove from heat and set aside.
- Heat butter in a clean pan over medium-low. Pour in egg and cook for around 30 seconds.
- Add mushroom mixture and crumbled goat cheese. Sprinkle with thyme leaves and continue cooking until egg is set.
- Fold, or don’t. Serve.