Chanterelle omelet with rosemary and thyme: a delicious, healthy, and quick way of enjoying wild mushrooms.
Another super easy and super delicious recipe containing eggs and mushrooms, I really could not decide what I like most: today’s chanterelle omelet or last week’s Garlic Mushroom Toast with Poached Eggs.
Every end of summer and beginning of autumn I make a point of buying the chanterelles as often as I can, after all, they do taste delicious and are available for such a short period of time.
And then I cook them mostly in a very simple way, I feel that is the best way of enjoying their taste. Not many other or overpowering ingredients, something simple and delicate like eggs, for instance. Or I just fry them in the pan with a little bit of butter, salt, and pepper.
How to clean chanterelles?
If there is one thing I am not crazy about when dealing with chanterelles is cleaning them. They do come covered in a fair amount of dirt and cleaning them properly can be quite tedious. Many people say that chanterelles should not be washed at all.
Well, I keep that in mind when dealing with regular mushrooms, which never seem to be as dirty as chanterelles, they can be very easily cleaned with a paper towel.
However, when it comes to chanterelles, they always come covered in a generous amount of dirt. I’ve tried to clean them with a damp paper towel, brush them with a mushroom brush, and so on, nothing really works without a bit of water and as I am not keen on eating dirt, I do have to give them a little shower.
- Use lukewarm water and hold the mushrooms very briefly under the running water, while brushing them gently with the brush.
- Make sure all the dirt is gone, then place the chanterelles on a double layer of kitchen paper.
- Cover them with another piece of kitchen paper and press very gently, trying to get them as dry as possible.
- I normally leave them between layers of kitchen paper for a while to make sure that as much excess water as possible is removed and then I look carefully and pat dry those mushrooms that are still a bit wet. The mushrooms should definitely be dry when you start cooking them.
The chanterelle omelet serve 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.
More mushroom recipes:
- 200 g/ 7 oz fresh chanterelles
- 2 green onions
- 2 garlic cloves
- 3-4 springs thyme
- 2 sprigs rosemary
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 eggs
- 4 tablespoons milk
- fine sea salt and pepper
- some parsley or chives
- Clean the chanterelles. If you’ve never done it before, see the blog post for detailed instructions on that.
- Chop the green onions into rings, grate the garlic cloves, remove the thyme and rosemary leaves from their stems and chop them finely.
- 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.
- Wipe the pan clean with a paper towel. Melt the butter in the pan.
- Whisk the eggs with the milk and some 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.
- When the omelet is almost set, add the chanterelle mixture on 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.
- Cut in two pieces, sprinkle with parsley or chives and serve with bread and green salad.