This lovely rich frittata con funghi is a versatile weekend dish that can be served as a celebratory breakfast or hearty brunch. The fresh girolles, trompette de la mort and two types of cheese make it special enough for an evening meal too. Pair it with a Barbera d'Alba and enjoy!
100ml double cream
3 whole eggs
50ml olive oil
200g Portobello mushrooms or fresh girolles and trompette del la mort
50g dried porcini mushrooms (soaked)
Sprig of parsley (chopped)
1 clove of garlic
100g ricotta cheese
75g parmesan cheese
50g unsalted butter
Heat large heavy based saucepan.
Add olive oil and chopped garlic and fry for 1 minute.
Add sliced mushrooms and stir occasionally,
Cook for about 10 minutes or until the mushrooms are dark and all the moisture in the mushrooms has been absorbed.
Add the soaked porcini mushrooms and fry with the Portobello mushrooms adding of the soaking water and cook for five minutes. Season and put aside.
Heat a small frying pan and add butter.
When the butter is foaming, add the whisked eggs and cream and beat with a fork.
Let the eggs form in the pan then add mushrooms, chopped parsley, ricotta cheese and parmesan. Place under a grill for a minute.
Follow Theo Randall on Twitter: www.twitter.com/TheoRandall