Name: Chanterelle mushroom and basil omelette with a Gruyère and rocket garnish
Cook time: 10 min
Yield: 4
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

Print Recipe

Chanterelle mushroom and basil omelette with a Gruyère and rocket garnish

Serves: 4

Cooking Time: 10 mins

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

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.

Season the rocket with the salt. Dress with the olive oil, truffle oil and balsamic reduction.

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.

Chanterelle mushroom and basil omelette with a Gruyère and rocket garnish

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