Preparation for Omelette with Chanterelles

Preparation for Omelette with Chanterelles

► Rehydrate our " Preparation for Omelette with Chanterelles "(Broken chanterelles, shallots, parsley):

- in a little water,

- or better in milk

- and / or liquid fresh cream,

by letting it swell for at least 10 minutes.

► A longer soaking time will give a softer texture to the small pieces of chanterelle mushrooms.

► Meanwhile, beat 4 eggs in another bowl.

► Season with our salt with forest mushrooms and fine herbs or our fleur de sel with chanterelles.

► Once rehydrated, reduce your preparation for omelet with chanterelles in its soaking juice in a pan; in order to concentrate its flavor;

► Hence the importance of not having an excess of water / milk / crème fraîche for soaking.

► Before there is no more liquid, add the fat to brown your preparation over high heat for 1 to 2 minutes:

- olive oil (for example, our condiment with porcini mushroom flavors in extra virgin olive oil in a large bottle or in spray);

- butter ;

- fresh cream ;

- or goose fat; or duck (according to your taste).

► We advise you to try the butter - olive oil mixture which gives an incomparable flavor to your chanterelles!

► Then pour in your beaten eggs (the contents of the entire pot are intended for 8 to 10 eggs). Then cook to your liking. Treat yourself !

► You can also serve this tasty preparation as an accompaniment to meats, or incorporate it into potatoes, pasta or risotto.

Variants

If you want to find larger pieces of chanterelle mushrooms in your omelets, try our dry chanterelles or our natural chanterelles, as well as our small chanterelles in brine.

Conversely, if you like to find only the scent of chanterelles in your omelets or sauces, but without the pieces, try our chanterelles powder.

Finally, do not hesitate to inquire about www.mangerbouger.fr !