Esta omelete de cogumelos chanterelle é a celebração da simplicidade. Utilizando um dos cogumelos silvestres mais apreciados, transforma um prato do dia a dia numa refeição rápida, elegante e cheia de sabor a outono. Perfeita para um almoço leve ou um pequeno-almoço mais requintado, como sei que aprecia.

Ingredientes

  • 50 gramas de cogumelos Chanterelle, limpos, maiores, cortados ao meio
  • 1/4 de cebola, em cubos
  • 1/4 de courgette pequena, descascada e em cubos
  • 1 ovo
  • sal e pimenta
  • 1/2 colher de sopa de manteiga

Preparação

  1. Aqueça a manteiga, frite a cebola, os cogumelos e a courgette até terminar.
  2. Misture o ovo com 1 colher de sopa de água e despeje na frigideira, tempere com sal e pimenta.
  3. Reduza o fogo e cubra a frigideira com uma tampa.
  4. Uma vez que o ovo esteja pronto, sirva.

Ready for a simple yet sophisticated meal? Here is the recipe in English.

Chanterelle Mushroom Omelette

An omelette is a marvel of simple cooking, and when made with prized wild chanterelle mushrooms, it transforms from a humble breakfast staple into an elegant and flavourful meal. Chanterelles, known in Portugal as cantarelos, are foraged in autumn and beloved for their beautiful golden colour and delicate, peppery, almost fruity flavour. This recipe is a perfect way to celebrate them, allowing their unique taste to be the star of the show.

The key to a perfect omelette is a gentle hand. Cooking the eggs over a low heat with a lid on, as this recipe suggests, helps to steam them gently, resulting in a wonderfully tender and evenly cooked texture without browning. It’s also important to clean chanterelles correctly; since they are like sponges, it’s best to brush off any dirt with a pastry brush rather than washing them with water, which can make them soggy.

While this omelette is delicious in its simplicity, a few additions can elevate it further. A sprinkling of fresh chives or flat-leaf parsley at the end would add a touch of freshness. For a more indulgent version, a small amount of grated Gruyère or a dollop of creamy goat cheese folded into the omelette just before serving would complement the earthy mushrooms beautifully.

Ingredients (Serves 1)

  • 50g chanterelle mushrooms, cleaned (larger ones halved)
  • 1/4 onion, diced
  • 1/4 small courgette, peeled and diced
  • 1 large egg
  • Salt and pepper
  • 1/2 tbsp butter

Method

  1. Heat the butter in a small non-stick frying pan, then fry the onion, mushrooms, and courgette until tender.
  2. In a small bowl, whisk the egg with 1 tablespoon of water, then pour it into the pan over the vegetables. Season with salt and pepper.
  3. Reduce the heat to low and cover the pan with a lid.
  4. Cook gently for a few minutes until the egg is just set, then serve immediately.