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OMELET WITH CHANTERELLE MUSHROOMS AND HERBS

  • By from Max Suhner chef at the United Nations, New York

OMELET WITH CHANTERELLE MUSHROOMS AND HERBS

1-1/2 cups (12 ounces) fresh chanterelle mushrooms, thinly sliced

1/2 tablespoon shallots, chopped

2 tablespoons butter

10 eggs, beaten

1 tablespoon Italian parsley, chopped

Saute sliced chanterelles and chopped shallots in butter for one minute in an omelet pan. Add the beaten eggs and cook over medium-high heat. Mixture should begin to cook immediately at the outer edges. Slide pan rapidly back and forth over the heat to keep mixture in motion and avoid sticking. Let egg mixture cook just until it browns slightly. Fold over into oval shape in front part of pan. Put the omelet on a warm plate for serving. Garnish with parsley. Serves 4.

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