Finding myself in the fall does not make me particularly happy. The short days, the rain, the orange colors, that’s what saps my morale.
Fortunately, there are good little autumn dishes! And also pickings. I particularly like mushrooms, and a walk in the forest in search of mushrooms always does me a lot of good.
It only remains to hope that this fall will be favorable to them.
One of my favorite mushrooms is the chanterelle. I find them perfect in many dishes.
As for the frittata, it is a dish that we love. Besides, I don’t understand why I never published the recipe here, because we cook it all the time, in all flavors. Even my son knows the recipe inside out. He regularly prepares some.
The ideal is to have a pan that goes directly from the flame to the oven. I love my cast iron skillet for this. But it is quite possible to transfer the preparation to a dish. It doesn’t change the end result.
Chanterelle and Cantal cheese frittata:
400 g potatoes (ratte type)
300 g of chanterelles
100 g sweet cantal
150 g liquid cream
Wash the potatoes well and keep the skin on. Cut them in half.
Put a little oil and butter in the pan.
Cook for about 15 minutes over medium heat. Stir regularly. They should be golden and melting.
Meanwhile, clean the chanterelles.
Add them to the potatoes and sauté for about 5 minutes.
Preheat the oven to 180°C.
Mix eggs and cream. Season.
Off the heat, add the cheese in pieces, then the egg/cream mixture.
Sprinkle with chopped chives.
Cook for about 20 minutes.
Serve hot or warm, with a salad.
To finish: I like to use small, thin-skinned potatoes that I don’t peel. Of course, I also sometimes use classic potatoes. in this case, I peel them and cut them into large cubes.
You can use other mushrooms, according to your desires and what you find.