CHANTERELLE FRITTATA
Make and share this Chanterelle Frittata recipe from Food.com.
Provided by Eismeer
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 245.1, Fat 15.9, SaturatedFat 6.9, Cholesterol 391.2, Sodium 174, Carbohydrate 9.5, Fiber 1.6, Sugar 3.4, Protein 18.1
SAUTéED CHANTERELLES
Provided by Moira Hodgson
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
- Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams
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