trompettes de mort and chanterelle frittata

frittata di trombette di morto e cantarelli

for 2

500 g chanterelles, cleaned (see here)

200 g trompettes de mort or other summer mushrooms, cleaned (see here)

60 g unsalted butter

4 tablespoons olive oil

1 garlic clove, peeled and finely sliced

1 tablespoon fresh young sage leaves

1 tablespoon fresh oregano, leaves picked from the stalks

Maldon salt and freshly ground black pepper

juice of 1 lemon

4 large, organic free-range eggs, lightly beaten

Heat half the butter and half the oil in a large, thick-bottomed frying pan. Add the mushrooms and fry over a high heat for 3–4 minutes. Add the garlic and herbs, and cook for 3–4 minutes longer. Season generously with salt and pepper and squeeze in the lemon juice. Remove from the heat.

Preheat the oven to 230°C/450°F/Gas 8.

Heat the remaining butter and oil in an ovenproof frying pan. Stir half the mushrooms into the lightly beaten eggs, then pour into the frying pan. Lower the heat and cook until the frittata is beginning to set, loosening the egg at the sides. Cover with the remaining mushrooms, place in the preheated oven and bake for a minute or two. The frittata will have risen, but should be quite runny inside. Serve on warm plates.