Recipe: Omelette with Chanterelles

Name: Omelette with Chanterelles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: Omelette aux girolles lacté d'ail doux ,julienne de cives; Ce plat est simple est goûteux,comme vous le savez mes origines sont lotoises donc j'y ai ajouté un apport indispensable chez nous : l'ail; Mais cuit lacté ainsi et infusé comme une tisane il sera a peine perceptible.; 8 oeufs de ferme bien frais; 400 g de petites girolles juste épluchées; 2 gousses d'ail doux (si possible); 10 cl de crème liquide 30%; sel poivre du moulin; huile neutre et beurre; quelques verts de cives ou d'oignons nouveaux.

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 10 min

Cook 10 min

Total 20 min

Servings 4 serv.

Ingredients for 4 servings

Omelette with chanterelles creamy sweet garlic, julienne of chives
This dish is simple and tasty, as you know my origins are from Lotois so I added an essential ingredient for us: garlic
But cooked creamy like this and infused like a herbal tea it will be barely perceptible.
8 fresh farm eggs
400 g of small chanterelles just cleaned
2 cloves sweet garlic (if possible)
10 cl of 30% liquid cream
salt and ground pepper
neutral oil and butter
a few chive greens or spring onions.

Step-by-step directions

1 If you have sweet garlic (Lautrec for example) mince it as finely as possible otherwise remove the germ and do the same.

2 In a saucepan bring the cream to boil, salt and pepper it, add your minced garlic bring to a boil again, turn off the heat, cover and let it cool like this.

3 Break your eggs one at a time into a small bowl then transfer them each time into your salad bowl, salt (lightly) and pepper.

4 Pour your cold garlic cream through a strainer or fine sieve then by pressing well extract this juice, and add it to your eggs, beat it all for 30 seconds with a fork, cover and set aside.

5 In your pan put a little neutral oil (grape seeds or others) and a good knob of butter then quickly sauté your chanterelles, drain them, put the fat back with a touch of butter in your pan then make your omelette stirring quickly. When it is almost set put 3/4 of your chanterelles in the center, roll your omelette and arrange the other chanterelles harmoniously on top. Finish with just a little julienne of chive greens or spring onions.
And remember the definition of a good omelette: Scrambled eggs enclosed in a crepe.

Ciboulette Oeufs Ail Champignons des bois Girolles Omelettes