Every August local Telluriders grab their paper bags to forage in the forested areas for wild chanterelles. We pray throughout the year for the bounty to be robust. We get a lot of rain in August which is exactly what these mushrooms love. When we time it right the harvest is awesome! We enjoy plenty of chanterelles in the days following the forage, and we clean and freeze the rest to enjoy on the coldest winter days. This frittata breakfast pairs sunny eggs with the golden mushrooms, fresh herbs, and a few summery cherry tomatoes.
Chanterelle Mushroom Frittata
Makes one 10-inch frittata; Serves 4
Recipe by Marla Meridith
Total Cooking Time: 25 minutes
Active Cooking Time: 15 minutes
- 8 large eggs
- ⅛ teaspoon smoked paprika
- 2 tablespoons chopped fresh fines herbs (equal parts tarragon, parsley, and chives), plus additional herbs for serving
- 1 medium-size shallot, peeled and minced
- 3 tablespoons water or half-and-half
- 3 tablespoons olive oil
- ½ pound (8 ounces) chanterelle mushrooms, or mixed wild mushrooms, chopped into bite-size pieces (Cook’s Tip: Clean the chanterelles with a soft brush if they are not too dirty. If they are very dirty, hold them each by the stem and gently swish them in cold water. Drain them completely on paper towels. Mushrooms must be completely dry to cook to perfection.)
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- ½ cup shredded mozzarella cheese
- Cherry tomatoes, for serving
- 10-inch ovenproof skillet or frying pan, preferably with a lid
In a large bowl, whisk together the eggs, smoked paprika, 2 tablespoons of chopped herbs, shallot, and water or half-and-half.
Heat the olive oil in a 10-inch cast-iron skillet over medium heat. When the oil just begins to shimmer, add the chanterelles and season them with salt and pepper to taste. Cook until the mushrooms are golden, 2 to 3 minutes. Add the butter and toss the mushrooms with it.
Meanwhile, place a rack about 6 inches from the broiler of the oven and preheat the broiler to high heat.
Reduce the heat under the skillet to low. Spread the mushrooms evenly over the bottom of the skillet. Add the egg mixture, sprinkle the mozzarella cheese over the top, and cover the skillet. Let the eggs cook until the sides of the eggs start to pull away from the skillet, 4 to 5 minutes.
Uncover and move the skillet under the broiler. Broil the eggs until they are completely set, about 5 minutes, checking frequently. Remove the skillet from under the broiler and let the frittata cool for at least 3 minutes in the skillet. Top with more fresh herbs and cherry tomatoes. Slice into wedges to serve.
Photo by Kristofer Noel