Photo by Angelina Gualdoni
Provenance of Dish
A summer road trip to visit my family in St. Louis resulted in a bounty of chanterelles that we collected in Missouri, Ohio, and Pennsylvania. It was a good trip! I had to find a way to use up this bounty, when we were tired of having them with dinner, I found this to be a good lunch, or even breakfast. This frittata saves pretty well, if you don’t eat it up right away, which you might. I have substituted red cabbage for the raddichio when I wanted to go a bit more vegetal, and goat cheese can be good if you aren’t close to a great comte. These measurements are guidelines – you can adjust more or less of any ingredient to your taste.
2 cups chanterelles
¼ cup shredded comte
1 thinly sliced red onion
1 thinly sliced radicchio head
¼ cup milk
2 tbs unsalted butter
Preheat oven to 375F
Clean chanterelles well, breaking them up if they are large.
In an iron skillet or non-stick pan, warm 1 tbs butter over medium heat until it’s just past the bubbling stage.
Add shallots and allow them to soften, then add the chanterelles. After about 3 minutes, deglaze the pan with sherry.
Add the milk, and salt and pepper to taste. Set aside.
Whisk three eggs, adding salt and pepper, a splash of milk, and then the shredded comte. Set aside.
Clean out your pan and add the other tablespoon of butter and heat until bubbling has subsided.
Add the sliced red onion, salt and pepper, and allow to caramelize over the next 15-20 minutes, stirring occasionally. Once the onions have become caramelized, add the radicchio to the pan and sauté until soft.
Add the mushrooms to the pan, stirring to mix, then pour the egg and cheese mixture into the pan. Cook for 5 minutes on the stove top, then place in the oven for 15 minutes.