Sep
24
Via: Inside Bay Area
Serves 10
The key to sauteing mushrooms is to have adequate heat and not crowd them in the pan. This allows them to caramelize, which concentrates their flavor.
1 large russet potato
1 pound fresh chanterelle mushrooms, cleaned
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
10 large eggs
¼ cup heavy cream
2 teaspoons white truffle oil
½ cup grated parmesan
Unsalted butter, as needed
Salt and freshly ground black pepper, as needed
1. Preheat oven to 350 degrees. Peel the potato and slice to ¼-inch thickness. Heat a 10-inch cast-iron skillet over medium-high heat, and melt enough butter to coat the sliced potatoes.
2. Add the potatoes, season with salt and pepper, and coat them with the butter. Place whole skillet in the oven, and roast potatoes until tender, about 10 minutes.
3. Meanwhile, saute the chanterelles in a small amount of butter (you may use half olive oil if you’d like), in a large frying pan over high heat. Saute until the juices are released and reduced to a thick sauce, and the chanterelles have begun to caramelize. Remove the chanterelles from the heat; season with the chopped garlic, thyme, salt and pepper.
4. Whisk the eggs with cream, truffle oil, salt and pepper. To assemble the frittata, arrange the potatoes
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in a tidy layer that covers the bottom of the skillet. Add the chanterelles on top of the potatoes in another tidy layer. Pour the egg mixture over the chanterelles, making sure the tops of all of the mushrooms are moistened.5. Sprinkle the parmesan over the top of the egg mixture. Bake the frittata until the eggs are completely set and the edges are golden, about 30 minutes. Let the frittata rest for about 5 minutes. Using a thin spatula, gently and carefully remove the frittata from the pan onto a cutting board. A long serrated knife works well for slicing.
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