Chanterelle mushroom and basil omelette with a Gruyère and rocket garnish

    Serves: 4
    Cooking Time: 10 mins


    • 30ml butter
    • 1 garlic clove, finely chopped
    • 100g chanterelle mushrooms, thinly sliced
    • 10ml lemon juice, to taste
    • 8 large basil leaves, torn
    • salt and freshly ground black pepper, to taste
    • 100g rocket, washed and dried
    • Maldon salt, to taste
    • 10ml olive oil
    • 10ml truffle oil
    • 30ml balsamic reduction
    • 100g Gruyère, grated



    For the filling, heat the butter in a pan. Add the garlic and mushrooms and sauté until soft. Add the lemon juice and basil, and season.


    Season the rocket with the salt. Dress with the olive oil, truffle oil and balsamic reduction.


    To serve, add the filling to the omelette, fold and place on a plate. Scatter the Gruyère over the omelette and top with the rocket.


    To drink: Ken Forrester Chenin Blanc.