Omelet with chanterelles and fresh-shelled peas

Sometimes, creating a recipe is just a question of what is found in your fridge – or at the market.

Such was the case for me with the appearance at my neighborhood grocery store of an abundance of chanterelle mushrooms – simultaneously with a small bag of fresh shelling peas in my weekly CSA basket offerings. Peas and chanterelles?, I wondered. Instinctively, that seemed like a good idea, so off I went preparing a quick dinner – and tweeting it as I went along, using the #cookinglive hashtag. (The hashtag is open to everyone who wants to share what’s going on in their kitchen and make the twittersphere hungry.)

I finely chopped a small summer onion as well as a few pieces of dry-cured ham, and quartered the chanterelles, after rubbing off whatever little dried-leaf and other debris was left on them. Then, I cooked the onion in a little butter for a couple of minutes over medium high heat. I turned the heat down and added the chanterelles, tossed them and let them cook for about five minutes. Meanwhile, I shelled the peas and then added them to the mushrooms with the diced ham when the chanterelles had softened up nicely, tossed everything and cooked for another minute before adding a couple of spoonfuls of white wine and letting that reduce completely.

I then set the mushroom and pea mix aside and put a little butter back in the pan and then poured in three eggs scrambled with a bit of milk. When the bottom of the omelet had become firm but the top was still quite runny, I added the mix back into the omelet and, after a few seconds more, folded it in half. An extra minute of cooking over medium-low heat allowed the omelet to set, and then I simply served it with a couple of pieces of toasted baguette (on which I spread some nice soft cheese).

As per my friend Cynthia Sin-Yi Cheng’s suggestion, I paired the omelet with a pinot noir – a 2008 Hautes-Côtes de Beaune from Billard Père et fils, to be precise – and indeed, the acidity lifted the eggs well, while the earthier tones complemented the mushrooms well.

The peas, sweet and fresh, were indeed a nice counterpoint to the chanterelles. Happy things happen when ingredients meet by chance.

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