CHANTRELLE– Cantharellus cibarius to brighten your egg breakfast

Frittata or Omelets–just add in your favorite ingredients:

The herald of fall–Chantrelles

Chantrelles arrive in the fall, complimenting the golden hues of the leaves as they turn to orange, then brick red, before covering the ground as the rain pours in…It’s egg yolk color naturally pairs well with eggs, hence this classic combination.

For this French inspired recipe, stir frying the chanterelles in butter then finishing in the oven as an omelette will make a breakfast staple in your household.

Add your favorite vegetable such as zucchini, or shoe string potatoes, julienned yellow onion for different renditions will make this an instant torta/frittata dish.


8 pieces of Chantrelle trumpets

6 eggs

3 tablespoons of unsalted butter

1 yellow onion, julienned

Italian parsley

sea salt to taste

Optional for a frittata rendition:

1/4 cup grated Parmigiano-Reggiano cheese

1 yellow/ russet potato, shoestring cut

1 squash, spaghetti cut

Serve with buttered toasts and a sprig of fresh parsley. Delicious!

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