Omelette with Chanterelles
Description
Remember to first sauté the mushrooms thoroughly in a pan, and only then pour in the egg mixture; otherwise, the omelet will set and cook through while the chanterelles remain raw. Add onion to taste: fresh or pickled—it perfectly enhances the mushroom flavor. You can replace vegetable oil with butter; this will greatly improve the dish's taste, making the omelet creamy and juicy.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the mushrooms in water and dry them with paper towels. If you wish to add fresh onion, peel it and rinse under water.
- 2
Step 2
Beat the chicken eggs into a deep container: a salad bowl or a bowl, add salt and ground black pepper.
- 3
Step 3
Add milk of any fat content. You can substitute it with 10% or 15% cream, which will make it even tastier! Gently whisk everything with a fork or a whisk.
- 4
Step 4
Cut large chanterelles in half or into four pieces, and leave small ones whole. Heat a skillet with vegetable oil and add the sliced mushrooms. Sauté over medium heat for about 5–6 minutes. The mushrooms should release liquid, which then needs to evaporate. If the mushrooms are large, cook them a bit longer.
- 5
Step 5
When they turn golden, pour in the egg mixture and evenly distribute the chanterelles over it.
- 6
Step 6
Immediately, while the mixture is still not thick, add marinated or freshly sliced onions. You can simply sprinkle with chopped green onions, etc. At this stage, you can also add other vegetables such as tomatoes, bell peppers, etc., as well as fresh herbs.
- 7
Step 7
Reduce the heat to the lowest setting, cover the pan with a lid, and cook the omelet for about 5-8 minutes, depending on the pan size. The thinner the omelet, the faster it will cook.
- 8
Step 8
Then cut the chanterelle omelet into portions and arrange on plates. Serve with vegetable slices or a salad of fresh or pickled vegetables. Enjoy your meal!