"You asked what kind of things pair well with mushrooms, especially chanterelles," says Chef Jeff Finch of Finch's Brasserie. "Eggs. Eggs eggs eggs." When the restaurant started serving Saturday brunch, it just made sense to offer a frittata featuring the fleeting summer mushroom.
While it's been an especially fruitful year for chanterelles, Finch doesn't know how much longer the wild mushrooms will grow. "It's hard to plan around Mother Nature," he says, which is why he doesn't include the chanterelle dishes on the printed menu. So, it's the brunch early-adopters who have had the chance to order this special frittata.
This dish is similar to an omelet but the order of operations is different. Instead of starting with the eggs, Finch puts a handful of chanterelles and some diced leeks in the pan first, "Because we're going to want to cook them a little bit before we add the eggs."
The frittata finishes cooking in the oven, so make sure you use an oven-safe pan.
Ingredients
- pat of butter
- 3 eggs, whisked together
- a handful of chanterelles (cleaned and torn into bite-sized pieces)
- 3 tablespoons leeks, diced
- 2 teaspoons parsley, chiffonade
- soft goat cheese
- salt and pepper to taste
Instructions
- Heat the oven to 350 degrees F.
- Warm a pan over medium-high heat and add a pat of butter. Add the chanterelles and leeks. Cook until the leeks wilt and the chanterelles begin to brown.
- Add 3 whisked eggs to the pan, stirring slightly. Sprinkle parsley over top. Add pinches of salt and pepper. Let the eggs cooks for a couple minutes.
- Pull the pan off the stove. Add several small dollops of goat cheese to the frittata. Then, put the pan in the oven and cook for 3-4 minutes or until the eggs set. (The cheese should be good and melted at that point, too.)
