Omelette with chanterelle filling

Name: Omelette with chanterelle filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Chanterelles; 2 Spring onions; 1/2 bunch Parsley; 8 Eggs (size M); 8 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 TSP Butter or margarine; 1 TABLESPOON Oil; 35 g Bacon cubes; 200 g Cremefine for cooking; 200 ml Vegetable broth; 2 TABLESPOONS sauce thickener

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Chanterelles
2 Spring onions
1/2 bunch Parsley
8 Eggs (size M)
8 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 TSP Butter or margarine
1 TABLESPOON Oil
35 g Bacon cubes
200 g Cremefine for cooking
200 ml Vegetable broth
2 TABLESPOONS sauce thickener

Directions

1
Wash, clean and pat dry the chanterelles. Clean and wash spring onions and cut into fine rings. Wash parsley and dab dry. Pluck the leaves from the stems. Put 12 nice leaves of parsley aside and chop the rest.
2
Beat the eggs, milk, salt, pepper and nutmeg. Heat 1 tsp. fat in a coated pan (approx. 16 cm Ø). Add 3 leaves of parsley and 1/4 of the egg milk to the pan, cover and let it simmer at low heat for 6-8 minutes, keep warm.
3
Prepare 3 more omelettes as described. Heat 1 tablespoon of oil in a large frying pan. Add the bacon and leave it out for 2-3 minutes, take it out. Add mushrooms in portions and fry for 3-4 minutes, turning.
4
Add bacon, deglaze with creamy fines and stock and bring to the boil. Stir in sauce thickener and bring to the boil again briefly. Add half chopped parsley and spring onions. Season to taste with salt and pepper.
5
Put omelettes on plates, add mushroom cream and fold over. Sprinkle with remaining parsley and spring onions.