Chanterelle Omelette with Saucisson Vaudois

by Jenn on January 20, 2010

in Breakfast,Diabetic Friendly,Gluten Free,Meats

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So last weekend I successfully navigated the market (very similar to a farmer’s market in the States), and was able to buy things – speaking in French!  Woohoo!  The market here is insane – there are SO many different types of food along with produce.  One stand just sold olives – there must have been over 20 types of olives!  Some stands sold spices, and breads, oh it was amazing.  And it was packed.  It turns out the entire city must come out on the weekend just for the market, and with good reason!

One of my prize purchases were chanterelles.  So fresh, and perfectly golden.  They are one of my favorite types of mushrooms and I was so excited to see them!  Chanterelles are not as strongly flavored as say, morels, but they do carry their flavor well even through a lot of cooking.  I gave them a tough competitor to build a flavor profile with, the saucisson vaudois (sausage from Vaud).  This is the local sausage of the area, very well marbled, and a great smoky taste.  One thing about Switzerland is just like every area is known for a certain type of cheese, almost the same variety exists in cured meats.  Despite using such a flavorful meat in these omelettes, the chanterelles did not disappear, but rather blended quite nicely.  A little bit of a very mild soft cheese (camembert) to bring it all together, some green spinach for garnish, and a tasty Swiss Winter omelet is made :)

In the States, I doubt you can find saucisson vaudois.  I know I had never heard of it before I came here.  If you do find it, I encourage you to try it because it is so delicious.  But if you choose a decent smoked sausage it would work fine.  Omelettes are pretty flexible.  In the background you can see a delicious croissant that I ate, because even though my husband cannot enjoy the bread, I still indulge :)  Don’t think he is missing out that much.  OK in bread terms he is.  But he had a hazelnut yogurt with his omelette that was freaking amazing.  We both love hazelnut, and are so glad to see hazelnuts incorporated into so many foods here.  For some reason hazelnut flavor doesn’t seem to be as popular in the States.

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