"I really enjoy cooking through autumn and early winter. It’s a pleasure, right up to the end of Christmas, my gastronomic peak. It’s a time for slow cooking; rich braises, earthy mushrooms and hearty bowls of roast root vegetables.
This frittata is a quick sauté of mushrooms lightly set in just cooked organic eggs, it takes minutes and for me it one of the best ways to eat mushrooms." Gill Meller, @Gill.Meller Rivercottage.net.
- 200g mixed wild mushrooms or large chestnut mushrooms
- 4 large organic eggs
- 1 large clove of garlic finely chopped
- 2 Tbls chopped flat leaf parsley
- 50g knob butter
- A dash of olive oil
- Salt and freshly ground black pepper
Carefully clean your mushrooms of any soil or insect life. We use a soft bristled pastry brush for this job. Avoid washing them under the tap.
Half or quarter the mushrooms accordingly. You want bite-sized pieces.
Heat a heavy based non-stick frying pan. Add a dash of olive oil and the butter. When the butter is foaming add the mushrooms followed by the garlic and season lightly. Toss them about the pan and cook for about 4 or 5 minutes
(Many varieties of mushroom have a high water content so cook them until this has evaporated off)
Beat the eggs in a bowl and season with salt and pepper. Add half the parsley to the egg mixture. Pour the eggs over the mushrooms; give the pan a little shake. At this point you can either gently cook the frittata on the hob or place it in a medium hot oven until the eggs are just set. It should take only a few minutes to cook through.
Scatter over the remaining parsley and serve in wedges.