Chanterelle omelette, what is added to eggs to make the best omelette there is

Chanterelles or chanterelles or cockerels are very common mushrooms, which are found in oak and chestnut woods, especially in rainy autumns; if you find a large amount, they can be frozen, preserved in oil or dried. Particularly fragrant and tasty, and with a perfect consistency, they are not easily found on the market: it is therefore necessary to collect them directly to be able to enjoy them fried, stewed on polenta, to season pasta or prepare risottos or this delicious chanterelle omelette.

In fact, with eggs you can prepare different omelettes every time, but with chanterelles we will make a second vegetarian dish, perfect for autumn. An inexpensive, very simple and appetizing recipe, ideal to serve as an aperitif or as an appetizer in a rustic dinner.

Chanterelle omelette


  • 5 medium eggs
  • 500 g chanterelle mushrooms (chanterelle or chanterelle)
  • 50 g of Parmigiano Reggiano PDO, grated
  • half onion
  • extra virgin olive oil
  • salt and pepper


Clean the mushrooms under running water, and cut them into small pieces; in a pan heat the oil with the onion cut into slices and let it brown; then pour in the chanterelles, add salt and pepper, and cook over medium heat for about ten minutes, stirring constantly. In a bowl, pour the eggs, the Parmesan cheese, salt and pepper, and beat them with a fork;
add the sautéed mushrooms and mix again to mix everything.

Pour the egg mixture into the same pan in which you cooked the mushrooms; cover with a lid and cook over medium heat for 5 minutes, then remove the edges of the omelette and turn it with the help of the lid: slide it back into the pan 16 and cook for another 5 minutes. Once cooked, transfer the chanterelle omelette to a serving dish, cut into wedges and serve with a sprinkling of pepper to taste!



recipes from the blog Chaos&Kitchen