We've had a DELICIOUS treat of beautiful chanterelles! These wild mushrooms--gold of the forest they are, with their pretty golden trumpet shapes. And, I'm sorry, but I forgot to take a photo of the mushrooms, I was so eager to get them home and I knew what I wanted to cook with them. We purchased the mushrooms at our local supermarket, and for quite a good price. They can be expensive sometimes. I love chanterelles! They have a wonderful almost floral aroma, reminiscent of apricots, and a lovely peppery, nutty, buttery flavor. With the box of mushrooms, I made an omelette, using up some broccoli and cauliflower, and which I served with a big spoonful of stewed tomatoes (tomatoes cooked with finely diced onion and celery in butter) and homemade bread. A very easy, hearty autumn evening meal or weekend lunch. If chanterelles are difficult for you to find, most any mushroom can be substituted.
Autumn Omelette --makes 4 generous portions
1 cup chanterelle mushrooms, cleaned (but do NOT wash with water!) and roughly chopped
3/4 cup pre-cooked broccoli
3/4 cup pre-cooked cauliflower
4 eggs, lightly beaten
2 tablespoons freshly chopped parsley
2 tablespoons butter
1/2 cup shredded mild cheese
salt & pepper, to taste
In a large, shallow pan, heat the butter over medium-high heat. Add the mushrooms and cook in the butter until softened. Stir in the vegetables. Whisk the eggs in a bowl, adding parsley and seasoning to taste. Pour the eggs into the pan, and turn down the heat to medium heat. Allow the eggs to become firm, but don't overcook. Sprinkle cheese on top. If your pan has a lid, cover with the lid, which helps the cheese melt a little faster.
Mushrooms and foraging... I think I need to add that to my list for next year! ;)