A Walk in the Woods Yields a Mushroom Frittata

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Chanterelles and boletes, trimmed and ready

We found quite a few chanterelles and boletes on our morning walk, one bolete was the prized “penny bun” and a good size too.  I trimmed them, caramelized a vidalia onion and sauteed the mushrooms until they released their liquid and browned a little.  I added fresh thyme and spread the mixture evenly in the pan.  I added salt and a small glug of water to five eggs, beat them with a fork until creamy then spread them over the mushrooms in the pan.  I cooked them on the stove top on low heat until I saw the edges start to harden then finished it off under the broiler (this ensures a tender interior without the trauma of trying to turn it over in the pan).

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Yum!

We rounded off our lunch with a slice of a lemon/ginger/rhubarb pie which I had brought from home.  I gave the recipe for this pie in my July 25, 2016 post on this blog.

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1 Response so far »

  1. 1

    denhug said,

    Yum! Sounds delicious!

    Like


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