A gourmet plant-based omelette that can be enjoyed for breakfast, lunch, or dinner. This Vegan Chanterelle Mushroom Omelette is easy to make yet is restaurant-worthy and will make any ordinary meal feel extra special. Plus, it tastes absolutely divine!
Chanterelles are a wild mushroom that can be enjoyed in the late summer and early fall. They are light yellow in color and have a funnel-like shape. These mushrooms also tend to be on the more expensive side but to us, it’s completely worth it!
The flavor of chanterelle mushrooms is often described as peppery with fruit and buttery notes. However, the thing that we love best of this gourmet mushroom is it’s meaty texture. Above all, they’re absolutely delicious.
- Chanterelle Mushrooms – Beautiful golden chanterelles have a subtle balanced earthy flavor with fruity and peppery notes. However, any other mushroom of your choice can also be used.
- Vegan Mozzarella – Creamy cheese is a perfect accompaniment to the elegant chanterelles. Either try this recipe for Vegan Fresh Mozzarella or use a store-bought variety.
- Shallot – The mild onion flavor from the sautéed shallot brings a sweetness to this meal.
- Chickpea Flour – This versatile flour provides protein and is the main ingredient for this eggless omelette.
- Silken Tofu – The tofu adds additional protein and a creamy texture to the omelette.
- Nutritional Yeast – This vegan staple provides a slight cheesy flavor to the “egg” mixture.
- Garlic – Cloves of garlic are mixed with the shallot and chanterelles bringing a rich and subtle flavor to the sautéed mushrooms.
- Spices – A combination of Turmeric, Garlic, Black Salt, and Pepper give this vegan omelette a yellow color with an almost eggy taste.
- Fresh Thyme – Although this fresh herb can be optional, we highly recommend it. It pairs beautifully with the buttery chanterelles.
FAQ & Chanterelle Omelette Tips:
How do you clean chanterelle mushrooms?
- If the mushrooms are relatively clean, brushing with a damp towel works. However, if they are particularly dirty, they can be washed under running water with a brush.
How do you know if chanterelles are bad?
- If any of your mushrooms are slimy or have a much darker color or have dark spots they are probably bad. They will also emit an odor.
How to flip your vegan omelette.
- You can tell when your omelette is ready to be flipped if it has begun to bubble and appears to be a firmer consistency. First, cook it on both sides and then flip half of the omelette up over your mushroom mixture for thorough browning and cooking.
Storing the “egg” batter.
- If you don’t plan on eating multiple omelettes, the vegan egg mixture can be refrigerated for up to 5 days. It is also a great option if you are looking for quick and healthy vegan weekday breakfasts, to have your egg mixture previously prepped. It also tastes great with just about any filling!
We Would Love Your Feedback
Lastly, please let us know if you try this chanterelle omelette. We would love to hear from you! Just comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
A quick and easy vegan omelette that is filled with “meaty” and tender chanterelle mushrooms. This gourmet omelette is a fantastic way to enjoy these beautiful wild mushrooms.
Vegan “Egg” Ingredients:
- 1 Cup Garbanzo Bean Flour
- 1/3 Cup Nutritional Yeast
- 7 oz Silken Tofu
- 1/2 tsp Ground Turmeric
- 1/4 tsp Garlic Powder
- 1/4 tsp Black Salt
- 1/4 tsp Black Pepper
- 1 Cup water
- 1 Tbsp Olive Oil
- 3 Cloves Fresh Garlic
- 1 Large Shallot (Sliced)
- 2 Cups Chanterelle Mushrooms
- 1/2 Cup Vegan Mozzarella (Shreds)
- 1 Tbsp Fresh Thyme (Stems Removed)
- Wash and Prepare all produce as directed above.
- In a blender add all of the omelette ingredients and blend until very smooth approx. 1 minute. Set aside.
- In a skillet with a small amount of oil, add the shallots and sauté over medium heat until fragrant, approx. 3 minutes.
- Add the garlic, cleaned mushrooms, and fresh thyme to the shallots and continue to sauté for 5 minutes or until the mushrooms have become tender. Stir occasionally to prevent burning. Transfer to a bowl and set aside.
- Coat the skillet with the olive oil and pour enough omelette mixture into the skillet to coat the bottom of the pan, approximately 3/4 cup. Shake the skillet to level the mixture into a circle.
- Allow the mixture to cook until bubbles form on the top of the omelette and it begins to look more solid. Approx. 3 minutes.
- Flip the omelette over and add the filling mixture. Allow to cook for 2-3 more minutes and fold the omelette over the filling.
- Serve immediately while warm and enjoy!
- Leftover omelette mixture and mushroom filling can be refrigerated in airtight containers for up to 5 days. We recommend storing them in separate containers.
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Chanterelle Mushroom Recipe, Vegan Omelette, Vegan Brunch Recipe