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Wicklow Chanterelle Omelet
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(Recipe ID: 630)
Serves 2
Preparation time: 20 minutes; Cook time: 15 minutes
Source: Vito De Carolis
A delicate omlette featuring sauteed Chanterelles in the egg mixture. A speciality from the east coast of Ireland.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 8 ounces Fresh Chanterelle Mushrooms
- 2 Tablespoons Milk
- 3 Eggs
- Fine Sea Salt and Fresh Ground Black Peppercorn, to taste *
- 2 Tablespoons Butter
Instructions
- Stew chanterelles with milk for 10 minutes. Drain and keep warm.
- Whisk eggs and season with salt and pepper.
- Put butter in fry pan and wait until it begins to foam and turn slightly brown.
- Mix precooked chanterelles with beaten eggs and pour onto foaming butter. Stir rapidly so that all eggs heat through. Leave for about 1 minute, then fold over in half and serve immediately.
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