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Omelet with chanterelles


Omelet with chanterelles

We had amazing omelets in our life more than once. I know I had it in the morning, evening or lunch with meat or without, mushrooms or herbs, lots of great recipes. One of the best recipes for omelet is the one with chanterelles.

One of the best mushrooms in the world, chanterelles are orange, yellow or white, meaty and funnel-shaped. They are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Many chefs consider them on the same short list of gourmet fungi as truffles and morels.


  • 2 large eggs, beaten until smooth
  • 2 tablespoons sour cream
  • 1 tablespoon chopped dill
  • 1 hand fresh and chanterelles
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 1 teaspoon butter


Whisk together the eggs and sour cream. Heat the oil and the butter in a small cast iron skillet or a small pan. When the oil is hot, add the chanterelle and cook them until are lightly caramelized and golden, about 2-3 minutes.

Season the chanterelles to taste with salt and pepper.

Add the egg mixture to the pan and let it cook for 30 seconds, stirring occasionally to keep the chanterelles visible and not hidden under egg.

When the egg mixture begins to coagulate, turn the heat off and allow the eggs to set.  Finish the omelet with a touch of dill and serve it immediately.


Omelet with chanterelles

73 thoughts on “Omelet with chanterelles

  1. I would love to buy some chanterelle while we are here in Romania and saw a lot for sale by the side of the road but my wife will not buy them as she doesn’t ‘trust’ them. The same with hrib. I would like to get some, eat some fresh, maybe in your omelet but, now the sun is out and strong, dry some as you advised recently to take back to UK. We will be coming back to Bucovina in the next few days (at the moment in Iasi), passing through Gura Humorului, Campalung, etc.
    Do you have any advice to enable us to buy them safely?

    1. Trust your gut. If you are not sure don’t buy it. Better to be safe than sorry. I saw them in the market. If I wouldn’t go foraging I will buy them from the market, but I know very well the mushrooms. I always eat only what I know.

      1. I’m hoping our ‘naș’ will be in Câmpulung then maybe I can go ‘foraging’ with him as he too knows the ‘mushrooms’ very well. He was born and brought up there but now lives in England where he’ s a teacher of mathematics.

  2. This sounds delicious. I love omelettes for any meal. And, I love, love, love, mushrooms.
    Never had chanterelles, so I’m definitely going to check out my grocery store to see if they have them!

  3. That seems like the suitable omelette! And i really like the way you brought bitter cream to the egg combination. I do that too. Thanks a lot. I have some query about skillet and fry pan. We are also providing cook instrument for your kitchen. If you need find out some are info about skillet and make tasty food things by best skillet.

  4. So yummy looking. I’ll have to bug my husband to try this. I do all the cooking for our family except for omelets. He’s an egg whisperer it seems. Great post!

  5. Never any chanterelles in supermarkets here (except at Wholefoods, a 3-hours drive away) here. Neither are porcini (or gooseberries, sour cherries or salsify). Sometimes my stomach is homesick 😦

  6. This food trend is available in Goa, India. I’ve never cooked. But now inspired by you and must take a try! Thank you for sharing! As I do not share my own made so as it is won’t be shared but I’ll share the result here.

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