Breakfast, Comfort Food

CHANTRELLE– Cantharellus cibarius to brighten your egg breakfast

Posted by 5starchefnurse on

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.

Ingredients:

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

The Basic
In an iron skillet, melt butter and saute onions until translucent ( if doing a frittata, add the potatoes first and cook until slightly brown, then add squash)
Add the mushroom and continue to saute together for 3 minutes
While mushrooms are cooking, scramble the egss in a bowl with a whisk
Close up of the meaty Chantrelles
When the Chantrelles are almost done (about 8 minutes)
Add the whisked eggs and let it settle for a minute before adding the grated cheese.
After another 2 minutes, add the Italian parsley. When the egg is solidifying, place in an oven set at 375 degrees.
Bake the Chantrelle Egg frittata /Omelette until cooked evenly. Serve while hot.
Serve with buttered toasts and a sprig of fresh parsley. Delicious!

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