Chanterelle Omelet

  • One small red potato. Boil, dice, set aside.
  • Two strips of bacon. Fry, dice, set aside.
  • In one tablespoon of butter and one tablespoon of oil saute: two green onions, chopped, one clove of garlic, chopped, and several chanterelles, sliced.

When the mushrooms are just about tender, add the bacon and increase the heat to medium. Add one shot of sherry or white wine and simmer. While simmering, prepare a two egg omelet on the side.

When the liquid is reduced, add the potatoes and 1/8 teaspoon of thyme, salt and pepper.

Stir and fold into the omelet. Sprinkle with grated Parmesan cheese and garnish with parsley.

Finally, do yourself the favor of preparing a hearty soup using chanterelles. This is an excellent dish for a fall day.

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