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.



Ingredients (for 1 omelette, scale up as needed):
2 eggs
2 tbs. oil
1 large shallot, sliced
1 clove garlic, minced
50 g fresh chanterelles roughly chopped (about 1/3 cup)
75 g saucisson vaudois, or smoked sausage (about  3 oz), chopped
1/4 wheel camembert, cut into pieces
fresh ground pepper
handful fresh baby spinach

1. Crack 2 eggs in a bowl and beat until uniform.  Set aside.  In a large skillet,  heat up oil and saute shallot, garlic, chanterelles and sausage until the sausage is fully cooked and browned.  Set the mixture aside.
2. On a medium heat, pour eggs into the skillet and let sit for a minute or so, until it just stops being runny.  Place your sausage and chanterelle mixture on one half along with pieces of camembert and a few leaves of spinach.  Fold over and let cook another minute or so.  Flip once to brown the other side, then transfer to your plate.
3. Season with pepper if needed.  You don’t need to add salt because the sausage will add plenty.  Garnish with spinach.  Enjoy!



Lauren January 20, 2010 at 12:29 pm

I just want to reach out and grab it =D. These look amazing!

Jen January 20, 2010 at 3:06 pm

The omelette looks delicious and so does the croissant in the background :) Enjoying reading your posts from Switzerland!

Valérie January 20, 2010 at 3:35 pm

I love chanterelles! After seeing this, I need to go in the dead of Canadian winter and find some!

Linda January 20, 2010 at 4:55 pm

I recognized omelette in the title, but I was clueless about the other words! I love eggs and mushrooms and that picture makes all look so delicious! Thanks for linking up!

lo January 20, 2010 at 6:57 pm

Looks wonderful… I love chanterelles. And now I’m VERY curious about the saucisson vaudois. Am wondering if a person could make his/her own.

Might have to seek out a recipe.

Iris January 20, 2010 at 9:25 pm

My mouth is watering looking at that picture!

bake in paris January 22, 2010 at 6:14 am

Jenn, seems like the whole Swiss experince is so exciting and so glad to see you make the best of it…. Happy cooking again!

Despite I have never seen or tasted them, these chanterelles look solid and delicious…. Your photos have said it all :-)

Sawadee from bangkok,

Carol Egbert January 22, 2010 at 10:12 am

In the spring, I picked chanterelles for the first time in northern Vermont. They are wonderful. Thanks for a delicious post.

Jenn AKA The Leftover Queen January 22, 2010 at 3:40 pm

WOW, WOW, WOW! Looks amazing. I adore chantarelles – but have never seen ones so beautiful and robust!

Sortachef January 22, 2010 at 9:04 pm

Yum. Chanterelles are just MADE for good eggs. Looks absolutely wonderful. Thanks!

Angela@SpinachTiger January 22, 2010 at 9:39 pm

What a lovely breakfast, lunch or dinner.

PIERRE January 23, 2010 at 6:06 am

hi jenn i see you make beautiful pictures and chanterelles are really delicious !! cheers Pierre

Melody Fury January 25, 2010 at 5:50 am

That’s a gorgeous mushroom recipe! Consider submitting it to out Battle Mushroom and win some wild, gourmet mushrooms!

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