Omelette With Chanterelle Mushrooms
If you’re looking for an easy seasonal recipe, the omelette with chanterelle mushrooms is a classic.
It sublimates the delicate flavor of chanterelles and offers a quick, healthy and elegant dish for autumn!
Ingredients for an Omelette with Chanterelle Mushrooms
What I love about this omelette with chanterelle mushrooms recipe is its simplicity: chanterelle mushrooms and eggs are all you need. But to make it even better, here are all the ingredients I add:
- Eggs: The basic ingredient of the omelette! Choose fresh eggs, preferably organic or free-range.
- Chanterelle mushrooms: The star of this recipe! Read my advices down-below on how to clean them.
- Sour cream (crème fraîche): Not mandatory in an omelette, I find it adds a creamy texture that goes well with chanterelles.
- Shallots: They add a subtle sweetness that perfectly complements the woody flavor of the chanterelles.
- Olive oil and butter: The olive oil is for sautéing, and the butter at the end of cooking to enhance the flavor of the mushrooms.
You’ll find the exact quantities in the recipe card.
Cleaning Chanterelles Mushrooms
Chanterelles (or girolles) are very delicate mushrooms. They should not be rinsed in cold water: the pressure of the water may damage them, and they will remain moist, soften too quickly when cooked and lose their flavour.
My technique for cleaning chanterelles mushrooms is to take a pastry brush, dampen it slightly with cold water, just a few drops, and rub the girolles to remove any dust.
You can then keep the small chanterelles as they are. For larger ones, I recommend cutting them in half lengthways.
And if, like me, you’re a fan of chanterelles, you can also try my Pasta with Chanterelles and Cream!
Prepare the Omelette with Chanterelle Mushrooms
- Fry the chanterelles: Heat a little olive oil in a frying pan. Sauté the shallot for 2-3 minutes, then add the chanterelles. Sear for 5 minutes, season and coat with butter at the end.
- Prepare the eggs: Beat the eggs with salt, pepper and crème fraîche to obtain a homogeneous mixture.
- Cooking the omelette: Pour the eggs into the frying pan with the chanterelles. Cook gently, stirring lightly, until the omelette sets.
- To serve: Fold the omelette in half, cook for a further 2 minutes, then serve immediately with salad or bread.
Tips for a successful Omelette with Chanterelle Mushrooms
Here are a few tips to make sure your omelette with chanterelles is perfect every time:
- Don’t overload the omelette: Chanterelles have a subtle flavour. To avoid masking them, be careful not to add too many extra ingredients to the omelette.
- Cooking the eggs: If you like a runny omelette, cook it over low heat, stirring just a little. For a firmer omelet, cook slightly longer over medium heat.
- Add fresh herbs: A touch of chopped parsley or fresh chives completes the flavors of the chanterelle omelet.
More autumn recipes
- Fig and Fresh Goat Cheese Salad
- Roasted Pumpkin Quiche with Feta and Spinach
- Apple, Hazelnut and Cinnamon Cake
- Mushroom Bourguignon
FAQ about Omelette with Chanterelle Mushrooms
Yes, frozen chanterelles can be used in this recipe. Just make sure you defrost and dry them well before frying.
If you prefer a lighter version, you can replace the crème fraîche with a little milk or low-fat liquid cream. You can also remove it completely.
The chanterelle omelette is simply perfect with a green salad, fresh or toasted bread, or even a few fried potatoes for a more substantial meal.
The omelette with chanterelles is always best eaten immediately to preserve its soft texture and the flavour of the freshly-cooked eggs. However, you can save time by preparing the chanterelles and shallot in advance. Brown them, then keep them in the fridge for up to 24 hours. Then simply reheat them slightly before adding them to the omelette when ready to cook.
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Recipe Card
Omelette With Chanterelles Mushrooms
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Ingredients
- 4 eggs
- 250 g chanterelles
- 60 g sour cream (crème fraîche)
- 1 shallot finely chopped
- 2 tablespoons of olive oil
- 15 g butter
- Salt
- Pepper
Instructions
Prepare the chanterelles:
- Gently clean the chanterelles by brushing them to remove all traces of soil.
- If necessary, rinse briefly and dry well with kitchen paper.
Brown the chanterelles:
- Heat a drizzle of olive oil in a frying pan.
- Add the chopped shallot and fry for 2-3 minutes over a medium heat until translucent.
- Add the chanterelles and sauté for around 5 minutes, until golden and tender. Season with salt and pepper. At the end of the cooking time, add the butter, leave to melt and mix well to coat the chanterelles.
Prepare the eggs:
- In a bowl, beat the eggs with a pinch of salt and pepper.
- Add the sour cream (crème fraîche) and mix well to obtain a smooth texture.
Cook the omelette:
- In the same pan, add a drizzle of olive oil if necessary.
- Pour in the egg mixture if the chanterelles and cook gently, stirring lightly with a spatula so that the eggs cook evenly.
Serving:
- When the omelette starts to set, gently lift it from the pan with a flat spatula.
- Then fold the omelette in half, leave to cook for a further 2 minutes and slide onto a plate.
- Serve immediately with a green salad or fresh bread for a complete meal.
