OMELET WITH CHANTERELLE MUSHROOMS AND HERBS
1-1/2 cups (12 ounces) fresh chanterelle mushrooms, thinly sliced
1/2 tablespoon shallots, chopped
2 tablespoons butter
10 eggs, beaten
1 tablespoon Italian parsley, chopped
Saute sliced chanterelles and chopped shallots in butter for one minute in an omelet pan. Add the beaten eggs and cook over medium-high heat. Mixture should begin to cook immediately at the outer edges. Slide pan rapidly back and forth over the heat to keep mixture in motion and avoid sticking. Let egg mixture cook just until it browns slightly. Fold over into oval shape in front part of pan. Put the omelet on a warm plate for serving. Garnish with parsley. Serves 4.