Thank goodness for seasonal fruits and vegetable sold in Farmer’s Markets to remind us of the season at hand!
This weekend, I was so excited to find Chanterelle Mushrooms at my local market. I could not stop myself from filling my bag with these exquisite golden mushrooms and leaving a handful of wilted morsels behind on the shelf. Not until it came time to pay for them at the register did I realize perhaps I should have been a little less greedy with my hording! To ease the gauge left in my wallet, I distracted myself with all the great meals I can prepare with my chanterelle.
I wanted to show case these mushrooms and not have them be a side dish. My chanterelles had to be the main event and shine! Therefore, I wanted to serve them for breakfast in an omelet and later for lunch or dinner as the main source of protein in my orzo pasta dish.
Chanterelle mushroom omelet is easy, decedent, and filling. I can’t think of a better way to start my morning. Good Morning, indeed!
2-3 cups washed, dried chopped chanterelle mushrooms
2 oz goat cheese
2 tablespoon butter
3-4 tablespoon of finely chopped chives
Salt, pepper, chili flakes
Dash of garlic powder
Side of toast (optional)
In a non-stick, medium sized pan, over medium heat, melt butter and sauté mushrooms until juices have evaporated. Sprinkle with salt and freshly ground black pepper; add a dash of garlic powder and stir to combine.
Meanwhile in a bowl, whip eggs well and add ¼ teaspoon each salt and chili flakes. Pour over mushrooms (distributed evenly over entire pan) and place a lid and cook for 3-4 minutes until eggs are semi cooked. Using your finger or teaspoon, break up goat cheese into little pieces and sprinkle over eggs. Place lid back on for another minute or two until cheese softens and eggs are well cooked. Sprinkle chives over the omelet and serve immediately with a side of toast.