The Chanterelle omelet with rosemary and thyme is a delicious, healthy, and quick way of enjoying wild mushrooms.
This is another super easy and super delicious recipe containing eggs and mushrooms. I really could not decide which I liked best: today's chanterelle omelet or last week's Garlic Mushroom Toast with Poached Eggs.
At the end of summer and the beginning of autumn, I buy chanterelles as often as possible because they taste delicious and are only available for a short time. I usually cook them simply to enjoy their flavor. I pair them with simple, delicate ingredients like eggs or just fry them in a pan with a little butter, salt, and pepper.
Enjoy more simple mushroom recipes, such as Mushroom Tapas, Mushroom Stew, and Vegetarian Herb-Stuffed Mushrooms.
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Recipe ingredients
Chanterelles are a type of wild mushroom known for their golden color and funnel shape. They have a slightly peppery, earthy flavor and are often found in forests during late summer and early autumn.
Eggs: Two eggs per serving.
Herbs: I use fresh thyme and rosemary. However, if you don't have fresh herbs, use a pinch of dried herbs. You can also use other herbs like parsley, chives, and oregano and add a bit of red pepper flakes or cayenne pepper.
See the recipe card for full information on ingredients and quantities.
How to clean chanterelles?
Cleaning chanterelles is tedious because they are usually covered in dirt. While people say not to wash them, I've found that brushing or wiping them doesn't work well. Regular mushrooms are never as dirty and can be cleaned with a paper towel, but chanterelles need a little water. Since I don't like eating dirt, I give them a quick rinse.
Use lukewarm water and briefly hold the mushrooms under running water while gently brushing them. Ensure all the dirt is gone, then place the chanterelles on a double layer of paper towels.
Cover them with another piece and press gently to dry them as much as possible. Leave them between layers of paper towels for a while to remove excess water. Then, check and pat dry any mushrooms that are still wet. They should be dry before cooking.
How to make a chanterelle omelet?
- Step #1: Clean the wild mushrooms very thoroughly (See above).
- Step #2: Cook the mushrooms, chopped green onions, grated garlic, and chopped herbs on high heat for a few minutes. Add salt and pepper and remove from the pan.
- Step #3: Wipe the pan clean and melt the butter. Add the whisked egg-milk mixture, and cook on medium heat until the eggs are starting to set.
- Step #4: When the omelet is almost set, add the chanterelle mixture to one half. Fold the other half over the mushrooms with a wide spatula, turn off the heat, and let it sit for a minute or two.
Check out Scrambled Eggs or Toast or Truffle Eggs.
Tip
The chanterelle omelet serves two people, but the recipe can be easily doubled. But if you want to serve more than two people, I recommend using two pans or frying the omelets one at a time.
How to serve?
Serve immediately with sourdough bread (or any good loaf of bread) and a simple salad, preferably with a mild vinaigrette dressing.
Do you like this recipe?
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Chanterelle Omelet
Ingredients
- 7 oz fresh chanterelles 200 g
- 2 green onions
- 2 garlic cloves
- 3-4 springs thyme Note 1
- 2 sprigs rosemary
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 eggs
- 4 tablespoons milk
- fine sea salt and pepper
- some parsley or chives
Instructions
- Clean the chanterelles. If you've never done it before, see Note 2 below.7 oz fresh chanterelles/ 200 g
- Prepare ingredients: Chop the green onions into rings, grate the garlic cloves, remove the thyme and rosemary leaves from their stems, and chop them finely.2 green onions + 2 garlic cloves + 3-4 springs thyme + 2 sprigs rosemary
- Saute chanterelles: Heat the oil in a non-stick pan. Add the mushrooms, green onions, garlic, and herbs to the pan and cook on high for a few minutes. Adjust the taste generously with salt and pepper. Remove from the pan and keep warm while you cook the eggs.1 tablespoon olive oil + fine sea salt and pepper
- Melt butter: Wipe the pan clean with a paper towel. Melt the butter in the pan.1 tablespoon butter
- Cook eggs: Whisk the eggs with the milk and salt and pepper. Pour the egg mixture into the pan, turn the heat down to medium and cook the omelet until it's starting to get set. It depends on you how set you like it, it can still be a bit runny in the middle or it can be firmer if you prefer it that way.4 eggs + 4 tablespoons milk
- Add mushrooms: When the omelet is almost set, add the chanterelle mixture to one half of the omelet. Using a wider spatula, fold the other half over the mushrooms. Turn the heat off and let the pan on the hob for another minute or two.
- Serve chanterelle omelet: Cut in two pieces, sprinkle with parsley or chives, and serve with bread and green salad.some parsley or chives
Notes
- Herbs: You can use other available fresh herbs (parsley, chives, oregano, etc) or use a pinch of dried thyme and oregano instead. You can also add a small pinch of red pepper flakes or a little cayenne pepper for a bit of heat.
- Clean the chanterelles: Briefly hold the mushrooms under running lukewarm water while gently brushing them. Ensure all the dirt is gone, then place the chanterelles on a double layer of paper towels. Cover them with another piece and press gently to dry them as much as possible. Leave them between layers of paper towels for a while to remove excess water. Then, check and pat dry any mushrooms that are still wet. They should be dry before cooking.
Sissi says
Chanterelles have always been my favourite mushrooms! And I love them in omelettes too, so I get hungry seeing your beautiful plate....
Laura Dembowski says
There are few things better than a perfect omelet. I also love chanterelles - they are such a treat!
Angie@Angie's Recipes says
I too don't like cleaning chanterelle...can't bring myself to use them without a good rinse. Your omelet looks really delicious.