Breakfast/ eggs for breakfast/ savory breakfast

Chanterelle mushroom omelette

15 June 2021 | Last Updated: 22 June 2021 By Aleksandra

This is my absolutely favorite recipe using chanterelle mushrooms. This cheesy omelette is filled with chanterelle mushrooms sauteed with shallots, garlic, and thyme. It’s a great savory breakfast or brunch idea!

If you can’t get chanterelle mushrooms where you live or they’re out of season, you can use button mushrooms and make my fluffy mushroom omelet instead.

Chanterelle mushrooms are aromatic, sweet, and rather mild-flavored in comparison to button mushrooms, but so so delicious!

Chanterelle mushroom omelette on a white plate and chopping board.

Ingredients

For the omelet you’ll need:

  • eggs – you can make a regular omelet by using whole eggs or a fluffy omelet by dividing the eggs into egg yolks and egg whites and beating the egg whites until stiff (like this mushroom omelet)
  • butter – to cook the omelet, you can use either regular butter or clarified butter
  • heavy cream – it makes the omelet a little bit more rich and tasty, you can omit it or add milk instead
  • herbs – fresh or dried, I used thyme but you can use what you have on hand, for example, parsley, chives, basil, Italian herbs, or Herbes de Provence (French herbs)

For the filling you’ll need:

  • chanterelle mushrooms – if you can’t get them where you live you can also use button, cremini, or porcini mushrooms
  • cheese – I used Gruyere but you could use any other cheese like Swiss cheese, gouda, or mild cheddar
  • garlic and shallot (you can use a small onion instead, shallots are softer and have a milder flavor)
  • herbs – fresh or dried, I used thyme but you can use what you have on hand, for example, parsley, chives, basil, Italian herbs, or Herbes de Provence (French herbs)
  • butter – to cook the mushrooms, you can use either regular butter or clarified butter
Labeled ingredients for chanterelle mushroom omelette.

Step by step instructions

Chopped mushrooms, shallot, and garlic on a wooden board. Sauteed mushrooms, onions, and garlic in a pan.

Make the filling:

STEP 1: Cut the mushrooms into smaller pieces – leave small mushrooms whole, cut medium mushrooms into 2 pieces and large into 3-5 pieces. Finely dice the shallot and finely chop garlic.

STEP 2: Heat butter in a medium/large pan over high heat. Add the mushrooms in an even layer and don’t stir for 1 minute. Add the onion, garlic, and thyme, reduce the heat to medium-low. Season with salt and pepper. Cook for a couple of minutes or until the onion is soft and the mushrooms are tender but still crunchy (not too soft and mushy).

Transfer the mushroom filling to a plate.

Eggs are being whisked in a bowl. Omelet is being cooked in a pan.

cook the omelette:

STEP 3: In a medium bowl, whisk the eggs, cream, and thyme. Season with salt and pepper, then stir in the cheese.

STEP 4: Add the remaining 1/2 Tbsp of butter to the pan. Heat over medium-low heat until melted and hot. Pour in the egg mixture. Cook until almost set at the top (I like to cover my pan with a lid to speed it up, but it’s not necessary).

Cooked omelet in a pan topped with sauteed chanterelles.

STEP 5: When the omelet is done, place the mushroom filling on one half of the omelet

STEP 6: Fold the other half over.

Transfer to a plate and enjoy!

Serving suggestion

This omelet tastes great on its own but you could also serve it with a simple green salad on the side sprinkled with olive oil and lemon juice.

Storage

You can reheat this omelet in a covered pan until warm. Keep it in the fridge for up to 2-3 days. It tastes best freshly prepared. f you want to make it ahead you could prepare the mushrooms and store them in the fridge for up to 3 days then cook the omelet just before serving.

How to double the recipe

You can make just one omelet (which is 1 serving) at a time. If you want to double (or triple) the recipe, you can prepare more mushrooms. When you have your mushrooms, prepare the egg mixture, cook half of it and stuff with the mushroom filling, then cook the second omelet.

More chanterelle mushroom recipes:

Here you’ll find all my chanterelle mushroom recipes.

Chanterelle mushroom omelet on a white plate and chopping board.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Chanterelle mushroom omelette

This cheesy omelette is filled with chanterelle mushrooms sauteed with shallots, garlic, and thyme. It’s a great savory breakfast or brunch idea!
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Chanterelle mushroom omelette on a white plate.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 serving
Calories 549kcal
Author Aleksandra

Ingredients

for the filling:

  • 1 1/2 tablespoons butter
  • 5 oz (150g) chanterelle mushrooms
  • 1 shallot or 1 small onion
  • 2 cloves garlic
  • 1 teaspoon thyme dried or fresh
  • salt and pepper to taste

for the omelette:

  • 2 large eggs
  • 1 teaspoon thyme dried or fresh
  • 2 teaspoons heavy cream
  • 1/2 tablespoon butter
  • 1/4 cup (25g) grated Gruyere cheese, or Swiss cheese
  • salt and pepper to taste

Instructions

make the filling:

  • Cut the mushrooms into smaller pieces – leave small mushrooms whole, cut medium mushrooms into 2 pieces and large into 3-5 pieces. Finely dice the shallot and finely chop garlic.
  • Heat butter in a medium/large pan over high heat. Add the mushrooms in an even layer and don’t stir for 1 minute.
  • Add the onion, garlic, and thyme, reduce the heat to medium-low. Season with salt and pepper. Cook for a couple of minutes or until the onion is soft and the mushrooms are tender but still crunchy (not too soft and mushy).
  • Transfer the mushroom filling to a plate.

cook the omelette:

  • In a medium bowl, whisk the eggs, cream, and thyme. Season with salt and pepper, then stir in the cheese.
  • Add the remaining 1/2 Tbsp of butter to the pan. Heat over medium-low heat until melted and hot.
  • Pour in the egg mixture. Cook until almost set at the top (I like to cover my pan with a lid to speed it up, but it’s not necessary).
  • When the omelette is done, place the mushroom filling on one half of the omelet, fold the other half over.
  • Transfer to a plate and enjoy!

Notes

  • If you can’t get chanterelle mushrooms where you live or they’re out of season, you can use button mushrooms and make my fluffy mushroom omelet instead.
  • Storage: You can reheat this omelet in a covered pan until warm. Keep it in the fridge for up to 2-3 days. It tastes best freshly prepared. If you want to make it ahead you could prepare the mushrooms and store them in the fridge for up to 3 days then cook the omelet just before serving.
  • How to double the recipe: You can make just one omelet (which is 1 serving) at a time. If you want to double (or triple) the recipe, you can prepare more mushrooms. When you have your mushrooms, prepare the egg mixture, cook half of it, and stuff with the mushroom filling, then cook the second omelet.
  • Calories = 1 serving (the whole recipe). This is only an estimate!
Course Breakfast, brunch
Cuisine international
Keyword chanterelle mushrom omelette, chanterelle mushroom omelet

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