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Omelette with chanterelles (sea chanterelle)
A traditional French omelette with fresh chanterelles, flavored with garlic, parsley and chives, perfect for an autumn brunch or a light dinner. This simple recipe showcases wild mushrooms harvested in the forest, gently cooked in butter and olive oil before being folded into beaten eggs.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Handle the hot pan carefully to avoid burns.
- • Ensure the chanterelles are well cleaned to remove any trace of dirt or debris.
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