Leave chanterelle whole or cut, depending on size. Peel onion, chop finely.
Beat eggs with a fork, add salt.
Melt butter in a coated pan, sauté onions until light yellow, add mushrooms and sauté. If too much liquid comes out of the mushrooms, increase the heat and let the liquid boil down.
Season with salt and pepper, stir in parsley.
Add eggs and stir until stiff.
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