When the mushrooms are just about tender, add the bacon and increase the heat to medium. Add one shot of sherry or white wine and simmer. While simmering, prepare a two egg omelet on the side.
When the liquid is reduced, add the potatoes and 1/8 teaspoon of thyme, salt and pepper.
Stir and fold into the omelet. Sprinkle with grated Parmesan cheese and garnish with parsley.
Finally, do yourself the favor of preparing a hearty soup using chanterelles. This is an excellent dish for a fall day.
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.