Chanterelle Frittata Recipes

THE ULTIMATE BREAKFAST FRITTATA

Steps:

• Boil potatoes in a small saucepan until tender.
• Meanwhile, heat oil in a pan and fry the onions, mushrooms and bacon until onions are clear and bacon is cooked.
• Drain potatoes and put into frying pan, cooking for another 2 minutes.
• Make sure ingredients are spread evenly over the pan and then pour eggs evenly over the base.
• Season with herbs, salt and pepper, to taste.
• Let cook for 2 minutes or until eggs start to set.
• Sprinkle cheese over the top and bake under a grill until eggs are cooked and cheese is bubbling and brown (3-5 minutes).
• Serve with a tall glass of orange juice and some toast.

CHANTERELLE FRITTATA

Steps:

• Heat butter in a non stick, oven proof pan.
• Add chopped shallots and fry until translucent.
• Beat eggs in a bowl, alt salt and pepper, cream or milk and, if using, parmesan cheese.
• Add chanterelles to shallots and let fry until they give water, fry until water has evaporated.
• Add egg mixture and let set.
• Put pan into oven at 200°C and let frittata bake until the desired consistency is reached.
• Serve with ciabatta/artisan bread and red wine.

CHANTERELLE FRITTATA

Steps:

• Preheat oven to 325 F and spray 9"x 12"x 2" baking dish with nonstick cooking spray or wipe with butter. Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring often, until jut soft, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add mushrooms and cook, stirring often, until mushrooms are browned and tender, about 4 minutes. Remove from heat and set aside. In large bowl, whisk together eggs, evaporated milk, salt, oregano, white pepper, red pepper sauce and tarragon. Add mushroom mixture to bowl and stir to combine. Pour ingredients into prepared baking dish and sprinkle with cheese. Bake on middle rack of oven until eggs are firm and cheese is lightly browned, about 30 minutes. Remove from oven and let cool for 5 minutes. To serve, cut into squares and tope with your choice of sour cream, salsa, or pesto. Frittata can be enjoyed warm or at room temperature. Store leftovers covered in refrigerator for up to two days.

GOLD CHANTERELLES WITH SUN DRIED TOMATO PESTO

Steps:

• Chop the onion into small pieces. Preheat pan or skillet, add 2 teaspoons olive oil to heat, add onions, and begin to saute. While onions are cooking, clean the chanterelles (preferably without water, by using a brush, paring knife, and damp cloth), and cut into small pieces.
• Keep an eye on the onions, adding 1 ounce of wine as they begin to stick. Clean and chop the pepper, drain, rinse, and chop the olives and peel and chop (or use press) the garlic.
• After about 1/2 hour of cooking, the onions will be partially caramelized. Add the garlic to the onions, then mix in the chanterelles, with a splash of wine. Stir the mushrooms frequently. They should begin to release their own natural moisture into the pan after a few minutes of cooking. If the liquid builds up more than 1/2 inch in the pan, carefully pour off the excess liquid, reserving it for later use. Simmer for about 10 minutes, then add the pepper and olives and 1 ounce of marsala. If there's extra chanterelle liquid, add it back at this time. Cover and simmer another 5 minutes. Everything should be tender. Add tamari and sun dried tomato pesto, mix well, and serve over small French bread rounds. Garnish with grated Parmesan.