A really successful chanterelle omelette
The chanterelle season has begun - and we can make so many wonderful dishes with it. A chanterelle omelette is one of them - only sometimes it is just too humid if the chanterelles are not properly cooked.
Here is a simple trick for a successful omelette:
Ingredients for 1 omelet
- 150 g of chanterelles
- 3 eggs
- 1 onion
- Salt pepper
- chives
- Oil and a bite of butter for frying
preparation
- The cleaned, but unwashed chanterelles - just rub with mushroom brush or paper - are fried slowly but steadily in a pan with a tasteless oil (possibly sunflower). It takes patience until the water is completely evaporated - that's the trick. The mushrooms must be really dry, then it succeeds.
- In a second pan fry the onion in small pieces in oil with the butter, the chanterelles are added.
- 3 eggs per omelette are seasoned with salt and pepper, served well with a whisk and over the mushrooms distributed in the pan.
- Let it pause, pick up the edge and look at it. When the omelette is light brown, let it slide on a large plate and turn it over - and back into the pan.
- If your plate is not big enough, you can make do with a flat large pan lid - or a platter.
- On the finished omelette come chive rolls.
If you bake several omelets, you can keep the finished in the oven at 50 degrees.
