Unfortunately, July is off season for some of B.C.’s more coveted mushrooms, like morels, pine mushrooms and chanterelles, but I was happy with my boletes. They made a tasty filling for my omelet.
Duck Egg Omelet with Boletes and ChivesTwo duck eggs, lightly beaten
1 Bolete mushroom, or a handful of another variety, sliced
1 Tablespoon water
1/4 teaspoon salt
fresh ground pepper
1 tablespoon fresh chives, chopped
1 teaspoon butter
In a bowl, beat eggs together with salt, pepper, chives and water. Heat a non-stick pan and melt butter then add mushrooms and saute lightly. Add egg mixute and cook over medium-low heat until firm. Fold over with a spatula and serve.
On the day we arrived, one mother duck had just hatched a batch of fifteen ducklings. When we peeked in on them, the mother made her disapproval known by hissing vehemently at us, but a few of the little fuzzy ducklings raised their heads to say hello. Bonjour!