Omelette aux Chanterelles

Chanterelles. 1/8 to cup per person.
Chopped shallots. 1 per person.
Butter 3-6 Tablespoons.
3 eggs lightly whipped per person
Sea salt and fresh ground pepper to taste.

Saute hallots or onion in butter over medium heat and add chopped chanterelles.
Cook for about 8 minutes. Season with salt and pepper. Crack and whip eggs in a bowl. Butter a separate frying pan at medium/high heat and add eggs. Only add salt and pepper when the eggs are in the warm in the pan otherwise the salt will make the eggs watery.

Add parsley or chervil to chantrelles just before you add chanterelles to omelette. Once the omelette is getting stiff, add the mushroom mixture and fold the eggs with mushroom mixture in the center. Serve warm with a fresh baguette.

Tips and Facts:

Chanterelles are known as girolles in France. For this recipe, a nice substitute could be Pied de Mouton, or Hedgehog mushrooms.

Dried chanterelles also work nicely. Soak the dried mushrooms in warm water until soft - usually half an hour.

Brittany, the western coast of France, produces fine sea salt which has a better taste than normal refined table salt and also has more minerals and vitamins as some algae/seaweed is still present. We love the Brittany sea salt with added herbs and we tend over use it as it simply tastes too good.