Categories
Cookbook Mushrooms

Wild Chanterelle Mushroom & Parmesan Omelet

This is dead easy, not even a recipe really.

Whip up 6 farm fresh eggs.  Add a bit of cream, salt, and pepper and whip some more until frothy.

Over med-high heat cook ¼ cut chopped onion and 1-2 cups Chanterelle mushrooms (cut up into ½ inch pieces)in 1 tablespoon olive oil and 1 tablespoon butter.  Cook until mushrooms are just crisping on the edges.  Remove mushrooms & onion from pan.

Add in a bit more oil and butter to pan, wait a minute until pan and oil are very hot again then add egg mixture and let cook for about 4 minutes till egg is just about done.  To get top layer of egg cooked, slip spatula between egg and side of pan then tip pan so that uncooked egg slips into gap between spatula and pan.  Do this a few times in a few different locations around the pan.  Once egg is thoroughly cooked, spoon mushroom mixture and ¼ cup finely grated parmesan cheese over half of the egg.  Fold omelet over itself.  Remove from heat.  Let sit one minute, then divide into 2-3 slices and serve.

This is delicious with a cup of tomato soup or side salad.

Non-recipe submitted by Anna