Serves: 4
Preparation: 20 minutes
Cooking time: 10 minutes

Chanterelle omelette with parsley and Comté: a delicious, healthy, and quick way of enjoying wild mushrooms.


For the toppings

  • 1 shallot
  • 14 oz. (400 g) chanterelle mushrooms
  • 3 tbsp (2 oz./50 g) unsalted butter
  • 1 tbsp chopped fresh parsley
  • 3½ oz. (100 g) confit duck giblets
  • 3½ oz. (100 g) Comté, or other hard cheese with a nutty flavor
  • 3½ oz. (100 g) pearl onions
  • Scant ½ cup (100 ml) milk
  • ¾ cup plus 2 tbsp (3½ oz./100 g) all-purpose flour
  • Oil for frying
  • Salt

For the wafers

  • ⅔ cup (160 ml) white chicken stock
  • 2 tbsp (20 g) all-purpose flour
  • ¼ cup (60 ml) rapeseed oil
  • 1 pinch of salt

For the omelette

  • 12 eggs
  • Salt and pepper

To serve

  • 2 scallions
  • 2 oz. (50 g) wild arugula, or arugula
  • Olive oil for drizzling


For the toppings

1Peel and finely chop the shallot and clean the chanterelles. In a skillet over high heat, melt the butter and sauté the chanterelles with the shallot. When cooked, stir in the chopped parsley, and keep warm.

2Cut the giblets into even-sized pieces, melt the fat from their jar in a skillet, add the giblets, and heat through. Remove from the pan and keep warm. Cut the cheese into even-sized dice and set aside.

3Slice the pearl onions and separate into rings. Pour the milk into a small bowl and spread the flour on a plate. Dip the onion rings in the milk and then in the flour until coated. Fry in an oil bath heated to 325°F (160°C) until golden. Drain on a plate lined with paper towel, season with salt, and keep warm without covering.

For the wafers

1In a medium mixing bowl, combine all the ingredients. Heat a non-stick skillet over high heat, pour in 3 tablespoons of the batter, and cook until lightly coloured and crisp.

2Remove from the pan and repeat, until all the remaining batter has been used.

For the omelette

1Beat the eggs and season with salt and pepper. In a skillet over medium heat, add some of the chanterelles and warm through.

2Pour in the eggs and cook just until they are almost set but still a little runny. Dot the omelette with the diced cheese, giblets, and remaining chanterelles.

To serve

1Chop the green tops of the scallions and arrange attractively over the omelette with the fried onion rings and the wild arugula leaves drizzled with a little olive oil.

2Break the wafers into shards and scatter over the omelette.

Extracted from Vegetables: Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts (Flammarion, 2020).


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