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    Home » Wild Mushroom Recipes

    Creamy Baked Chanterelle Frittata

    Published: Jan 4, 2022 Modified: Mar 24, 2023 by Alan Bergo This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe

    This creamy baked chanterelle frittata is a rich mushroom side dish from French Chef Richard Olney. It's packed with chanterelles, and is a fun variation to try if you have some extra mushrooms to spare.

    A serving of chanterelle mushroom pudding on a china plate

    In his most well-known book, Simple French Food, Olney shares a recipe for "mushroom pudding". It's a sort of side dish or casserole made by mixing a healthy amount of chopped mushrooms with bechamel, eggs and a little parmesan cheese. 

    Chanterelle mushrooms or Cantharellus phasmatis
    I used chanterelles, but many different wild mushrooms will work.

    It's a great way to use up mushrooms of any kind that you have. I used chanterelles, but other mushrooms, especially chunky ones like porcini would be great too. You could also use wild mushroom duxelles or frozen mushrooms.

    Raw chanterelle pudding in a pie pan ready to go in the oven
    Before baking the mixture should be loose, but will firm up as it bakes.

    Mushrooms to use 

    I used chanterelle mushrooms because they were what I had at the time, but this is the kind of wild mushroom recipe where many different types will work. Here's a few that will work well.

    • Black trumpet mushrooms, mixed half and half with mushrooms that are more firm, like chanterelles. 
    • Chicken of the woods mushrooms, with a few scrapes of lemon zest added to the batter. 
    • Lobster mushrooms, cooked with a generous pinch of paprika and a knife-tip of cayenne. 
    Cooked chanterelle mushroom pudding with fresh mushrooms on the side as a decoration
    wild Mushroom Pudding with chanterelles near the plate
    Print Recipe
    5 from 1 vote

    Creamy Baked Chanterelle Frittata

    A rich side dish made from chanterelles, bechamel, and parmesan inspired by Richard Olney. This makes an entire 9 inch pan full, so feel free to cut it in half. Serves 6-8
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Side Dish
    Cuisine: French
    Keyword: Chanterelles, Richard Olney
    Servings: 8 Servings
    Calories: 115kcal
    Author: Alan Bergo
    Cost: 10

    Equipment

    • 1 10 inch pie dish or baking dish
    • 1 10 inch skillet or frying pan

    Ingredients

    Chanterelles

    • 20 oz wild mushrooms especially chanterelles
    • 1 tablespoon unsalted butter or oil
    • ½ teaspoon kosher salt plus more to taste
    • ¼ cup dry white wine

    Bechamel

    • ¼ cup minced shallots
    • 1 large clove garlic, finely chopped
    • 3 tablespoons unsalted butter or oil
    • 1 tablespoon cooking oil or light olive oil
    • 1 cup half and half
    • 3 Tablespoons all purpose flour or equivalent
    • Fresh grated nutmeg to taste
    • 2 large eggs
    • 4 oz good parmesan cheese or shredded fontina
    • ½ teaspoon chopped fresh thyme
    • 2 Tablespoons chopped fresh parsley
    • Kosher salt and fresh ground black pepper to taste

    Instructions

    Mushrooms

    • Wash and dry the chanterelles, then chop medium-fine. Heat the chanterelles and salt in a large nonstick skillet, covered, cooking until their liquid has evaporated.
    • Add 1 tablespoon of oil and cook on high heat until the mushrooms are browned lightly on the edges and soft, about 5 minutes.
    • Add the wine, cook until the pan is nearly dry, then pour the mushroom mixture into a bowl and reserve. Wipe out the pan.

    Bechamel

    • Sweat the shallots in the 3 tablespoons of butter in the same skillet over medium heat for a minute. Add the garlic and cook for 2 minutes more. Add the flour, stir, and gradually add the cold half and half, heat, stirring with a spoon or spatula until thickened.
    • Preheat the oven to 400.
    • Season the bechamel with nutmeg and pepper, then mix in the chanterelles. Let the mixture cool for 5 minutes, then beat in the cheese, thyme and parsley.
    • Taste the mixture. Adjust the seasoning until it tastes good to you then beat in the eggs.
    • Liberally butter a pie dish, then place in a larger pan, put in the oven, and, using a pitcher, pour warm water into the pan in the oven to come up ⅔ of the pie dish. Pour in the egg mixture and bake for 30 minutes or until set and a tooth pick stuck in the center comes out clean.
    • Allow to cool then scoop or cut into wedges. Sprinkle with a touch of sea salt before serving.

    Notes

    Variations 

    • Adding a pinch of red pepper like cayenne is nice if you have some. 
    • Change up the herbs. Adding tarragon or sage to the mushrooms is good. 

    Nutrition

    Serving: 4oz | Calories: 115kcal | Carbohydrates: 4g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 184mg | Potassium: 287mg | Fiber: 1g | Sugar: 3g | Vitamin A: 298IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
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    Chef Alan Bergo

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