Full of the forest aroma and exceptional taste, it will satisfy even the most demanding palates. Just remember to process the chanterelles as quickly as possible as they tend to get bitter and hard with time.
♦200 g chanterelle mushrooms
♦1 tbsp clarified butter
♦1 tbsp rye bran
♦1 tbsp finely chopped parsley
Separate the egg whites and yolk. Beat egg whites until stiff. Add a finely chopped onion and chanterelle mushrooms on a frying pan with clarified butter, fry for a few minutes. Slowly add the yolks to the white foam. Add a tablespoon of rye bran and parsley, pour the whole on a frying pan.
Fry the omelette for 3 minutes on each side.