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.