Snail Omelette and Chanterelles

Sounds gross I know. I forget the French name, which sounds so much more inviting.

Anyway, I used canned snails which meant half the work was already done. I sauteed them in olive oil with garlic (which I then discarded), shallots and chopped parsley. I splashed in a little chicken stock as it was quite dry. In another pan, I sauteed the sliced chanterelles in lots of butter (around three tablespoons), seasoned with salt and then set them aside in a warm place. In a third pan, I made up an omelette and when almost cooked I placed the snails on one half, flipped it shut and then popped it on a plate. By the way, I put in a bit of heavy cream when making the omelette, it makes the end result a little bit fluffier than when using water or regular milk. I served the mushrooms alongside the omelette. Not bad considering I had nothing in the fridge, so to speak!