Chanterelle mushroom and basil omelette with a Gruyère and rocket garnish

June 18, 2008 (Last Updated: January 11, 2019)
Chanterelle mushroom and basil omelette with a Gruyère and rocket garnish recipe

 

Print Recipe

Chanterelle mushroom and basil omelette with a Gruyère and rocket garnish

Serves: 4
Cooking Time: 10 mins

Ingredients

  • 30ml butter
  • 1 garlic clove, finely chopped
  • 100g chanterelle mushrooms, thinly sliced
  • 10ml lemon juice, to taste
  • 8 large basil leaves, torn
  • salt and freshly ground black pepper, to taste
  • 100g rocket, washed and dried
  • Maldon salt, to taste
  • 10ml olive oil
  • 10ml truffle oil
  • 30ml balsamic reduction
  • 100g Gruyère, grated

Instructions

1

For the filling, heat the butter in a pan. Add the garlic and mushrooms and sauté until soft. Add the lemon juice and basil, and season.

2

Season the rocket with the salt. Dress with the olive oil, truffle oil and balsamic reduction.

3

To serve, add the filling to the omelette, fold and place on a plate. Scatter the Gruyère over the omelette and top with the rocket.

Notes

To drink: Ken Forrester Chenin Blanc.

 

More From FHE:

June 18, 2008 (Last Updated: January 11, 2019) By
Send this to a friend