Tuesday, October 3, 2017

Chanterelle Omelette

Fresh chanterelles sauteed in butter
Cream cheese
Gruyere cheese
Fresh minced sage, 3-4 leaves
Salt & Pepper

Beat the eggs.  Add sage to beaten eggs.  Season with salt & pepper.  Toss eggs in oiled or buttered cast iron or nonstick skillet and assemble filling (mushrooms, dollops of cream cheese and gruyere cheese).  Cook.   Eat.

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