Chanterelle Omelette and Sauteed Chanterelles with Fresh Herbs

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These trumpet-shaped fleshy mushrooms, also known as "golden chanterelle" and "egg mushroom," are nutty, with an aroma of apricots or peaches. The distinctively flavoured chanterelle mushrooms contain high amounts of vitamin D2, significant amounts of protein and iron. They should be kept dry and refrigerated, and used within a week.

Chanterelle Omelette	Sauteed Chanterelles with Fresh Herbs
2 tbsp Coconut oil 1 Small shallot, peeled and minced 1 clove Garlic, peeled and minced 200 g Chanterelles, trimmed and coarsely chopped Salt and freshly ground pepper 5 Eggs, lightly beaten 4 tbsp Heavy cream or whole milk Pinch of nutmeg 1/2 bunch Chives, chopped	200 g Chanterelles 2 tbsp Coconut oil 1 clove Garlic, peeled and minced 1 Tomato, peeled, seeded and diced Some leftover roasted chicken, diced, optional 1/2 tbsp Thyme or rosemary leaves Salt and freshly ground black pepper

Melt coconut oil in a large nonstick skillet over medium-high heat. Add garlic, shallots, and chanterelles and cook, stirring often, until mushrooms are soft, about 4 minutes. Season with salt and pepper.
Beat cream or milk into eggs. Season with a little bit salt, pepper and nutmeg. Stir in chopped chives. Pour the mixture over the mushroom mixture in the skillet and turn down the heat to medium-low and let the eggs cook undisturbed for 2 minutes. Fold over and let cook another minute or so.

Trim and clean the chanterelle carefully with a pastry brush. Cut the large mushrooms into halves and leave the smaller ones whole.
Heat a skillet and add coconut oil. Add the chanterelles and minced garlic and saute for two minutes or until they start to become soft. Add in diced tomatoes and leftover chicken if using, and cook briefly. Stir in thyme and season to taste with salt and pepper.

Chanterelle Omelette and Sauteed Chanterelles with Fresh Herbs

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