Omelette with chanterelles (sea chanterelle)

Ingredients

• 4 Fresh eggs (preferably large)
• 250 g Fresh chanterelles (sea chanterelle) (cleaned and cut into pieces)
• 50 g Unsalted butter (unsalted)
• 1 c. à soupe Olive oil
• 1 Garlic clove (finely chopped)
• 1 c. à soupe Fresh parsley (finely chopped)
• 1 c. à soupe Fresh chives (chopped)
• 1 pincée Fleur de sel
• 1 pincée Freshly ground black pepper

Instructions

1. Prepare the ingredients

   Clean the chanterelles by gently brushing off dirt with a small brush or a damp cloth, cut the larger ones into quarters. Finely chop the garlic, parsley and chives. Beat the eggs in a bowl with a fork, add the chives, a pinch of pepper and fleur de sel, then mix vigorously.

   Time: PT12M

2. Heat the butter and oil

   Place the pan over medium heat, add the butter and olive oil. Let the butter melt completely without letting it brown.

   Time: PT2M

   Temperature: medium heat

3. Cook the chanterelles

   Add the chanterelles to the hot pan. Sauté gently for about 10 minutes, stirring occasionally, until all the mushroom water has evaporated and the chanterelles are lightly golden.

   Time: PT10M

   Temperature: medium heat

4. Season the mushrooms

   Stir in the chopped parsley and finely sliced garlic, sprinkle with another pinch of pepper and fleur de sel. Mix quickly so the aromas spread.

   Time: PT2M

5. Pour the eggs

   Reduce the heat slightly, pour the beaten egg mixture over the chanterelles, spreading evenly. Let the edges start to set.

   Time: PT5M

   Temperature: medium-low heat

6. Cook the omelette

   Using the wooden spatula, gently lift the edges of the omelette and push the still‑liquid part toward the center. Cook for 4 to 5 minutes according to the desired consistency (more runny or well‑cooked).

   Time: PT5M

   Temperature: medium-low heat

7. Serve

   Slide the omelette gently onto a warm plate, garnish with a small bunch of fresh parsley and serve immediately with country bread.

   Time: PT1M

Nutrition Facts

Calories

405

Protein

13 g

Carbohydrates

5 g

Fat

37 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh chanterelles (sea chanterelle): porcini, oyster mushrooms, button mushrooms
• Instead of Unsalted butter: margarine, coconut oil
• Instead of Olive oil: sunflower oil, rapeseed oil
• Instead of Garlic clove: garlic powder
• Instead of Fresh parsley: chives, tarragon
• Instead of Fresh chives: parsley, dill
• Instead of Fleur de sel: sea salt
• Instead of Freshly ground black pepper: white pepper

Equipment Needed

• Heavy‑bottomed skillet (frying pan type)
• Wooden spatula
• Egg bowl (ceramic or glass bowl)
• Fork (or whisk)
• Chef's knife
• Cutting board
• Mushroom brush or small toothbrush (optional)
• Serving plate
• Tablespoon (for herbs) (optional)

Critical Steps — Do Not Skip

• Meticulous cleaning of the chanterelles to avoid dirt in the dish.
• Cooking the chanterelles until all water has fully evaporated.
• Cooking the omelette over medium‑low heat to prevent sticking or burning.

Chef Tips from the Video

• Add a teaspoon of dry white wine after sautéing the chanterelles to deglaze the pan and intensify the aromas.
• Use high‑quality butter (cultured butter) for a richer flavor.
• Lightly sprinkle fleur de sel just before serving for a texture contrast.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, consume within 24 h.

Freezer: Not recommended, the omelette texture deteriorates after freezing.

Room temperature: Consume immediately, can remain at room temperature for up to 2 h.

Make-Ahead Tips

• Clean and cut the chanterelles the day before, store in an airtight container in the refrigerator.
• Beat the eggs with herbs and seasonings ahead of time, cover and keep chilled.