Chanterelle mushroom and basil omelette with a Gruyère and rocket garnish – Food & Home Magazine

Ingredients

• 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