Last weekend, my dear friends, my partner and I wandered into the forest, for what’s become an annual chanterelle picking excursion. It’s a wonderful way to connect with nature. Hiking, breathing in the freshest air, foraging for food and taking photographs… my very favourite things all came together, and it was indeed a nice way to welcome the beginning of autumn.
Omelette with Chanterelle Mushrooms
2 tablespoons salted butter
1 teaspoon olive oil
1 teaspoon minced garlic
2 heaping cups chanterelle mushrooms, cleaned and patted dry
4 eggs, room temperature
¼ cup 2% or whole milk
A few flat leaf parsley leaves, chopped
Sea salt and freshly ground pepper
Melt 1 tablespoon of the butter and olive oil in a small (9 inch), well-seasoned frying pan or non-stick pan over medium high heat.
Sauté the garlic until it gives off an appetizing aroma, then add the mushrooms and continue to sauté until mushrooms become soft and juice becomes thick. Adjust with salt and pepper, and transfer to a plate. Wipe off the pan, return it to the stove, and keep warm over medium high heat.
Whisk the eggs, milk, half the parsley and pinch of salt and pepper together in a small bowl. Melt the other half of the butter, making sure that the pan is covered, edge to edge, with the butter.
Pour the egg mixture into the hot frying pan, swirling to the edges of the pan. Turn the heat down to low, cover and cook until the edges of the eggs separate from the pan cleanly, but the inside is not completely cooked.
Return the mushrooms to the half circle of the omelette, spreading evenly and closing the other half over top. Turn the heat off, cover and continue to cook for a couple more minutes.
Cut in half and transfer to individual plates. Garnish with the rest of the parsley. Serve warm with crusty bread.