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About this recipe: Chanterelle mushrooms have a fairly short season and this omelette is one of the many ways in which I like to enjoy them. This omelette is garlicky, cheesy and will fill you up for hours - low carb bonus too!
Look for the mushrooms that are firm, a little spongy and a nice light brown colour. Avoid the ones that feel 'slimy' or moist on their cap or that are starting to get dry or turning dark brown around the edges. Best stored in a brown paper bag in the fridge for up to 3 days, at the very maximum.