Here's the first out of at least 3 recipes that I made using the mushrooms so kindly sent to me by Marx Foods in Seattle. I made this omelet Saturday morning using the beautiful orange chanterelles. Of course this "recipe" can be made with any mushrooms you have on hand.
Note: the white cup and the black plate you see in this post are my latest dishes purchased from World Market. I'll try to take individual photos of them, but I just loved the white/black contrast.
Ingredients for 1 omelet
2 teaspoons of olive oil (or about that amount...I don't really measure the oil)
1 small shallot, thinly sliced
1 cup chanterelle caps, halved (I saved the stems to make vegetable broth)
2 eggs whisked with a bit of water or milk
1/2 teaspoon fresh thyme
Hawaiian pink salt (also, courtesy of Marx Foods!)
1. Heat oil in a non-stick pan. Add shallots and saute for a few minutes.
2. Add mushrooms and saute till they are golden brown.
3. Season the egg/water mixture with salt, mix in thyme and pour over the shallot/mushroom mixture. Let it set.
4. Once the eggs are set, slide the omelet on a plate. Add a bit more oil to the pan and then very carefully flip the omelet back into the pan. Let it cook for a few more minutes, and it's done.
5. I served the omelet folded, but you can do whatever you want.
Of course you can add other flavors to this breakfast dish (cheese, for example), but I really wanted the mushrooms to be the star!