Chanterelle mushroom and basil omelette with a Gruyère and rocket garnish
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.
