Chanterelle omelette

Selection of ingredients

A meal using the first pickings of the mushroom season is always very special. There's usually very little of the wild food, so it's important to choose a dish that will bring out its taste in the best possible way. With chanterelles, nothing can do it better, in my opinion, than an omelette. The version below serves 4, for more/less just scale the ingredients.

Ingredients:

• 6 eggs
• chanterelles - about 100 grams this time but the more the better
• 1 large or 3-4 small shallots
• 100g cream, single or double
• 25g butter
• salt, pepper

Process:

Works best with leafy salad and
fresh tomatoes

Come on, it's just an omelette. Oh, all right. Finely chop shallots, wash chanterelles, leave whole if small, slice in half or quarter if large. Melt the butter on a large frying pan. Add shallots and chanterelles. Fry on medium heat, stirring frequently, until all water from the mushrooms evaporates and the onions get soft. Add salt and pepper. While the mushroom/shallot mixture is frying, beat eggs with cream. Once the mushrooms are done, pour the eggs into the pan. When the omelette turns golden on the underside and starts to set, gently fold it and turn over. Wait for 1-2 minutes, and it's ready! Turn off the heat and serve immediately.