Chanterelle Omelette


  • 450 g (1 lb) chanterelles
  • 3 shallots
  • 4 eggs, butter, salt and black pepper


Skin and chop the shallots very finely. Cut away the base of the chanterelle stems, clean and chop them into smallish pieces. Fry them all together in butter for about 5 minutes then pour off the excess liquid, flavour with salt and pepper to taste, cover to keep hot, and put to one side. Meanwhile, prepare a large omelette with 4 eggs, well whipped. When the outside is cooked, but the inside still a bit runny, pour the chanterelles onto one half and flop the other half over the top. Serve piping hot.