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    Chanterelle mushroom and basil omelette with a Gruyère and rocket garnish

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

     

    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

    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.

     

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