Frittata coi funghi di bosco

Frittata of wild mushrooms

Preparation info

  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

The traditional version of this recipe includes some combination of porcini, piopparelli, ovoli, russule, gallinelle, manine, spugnole, and other wild mushrooms, still found in the region’s woods.

Ingredients

  • 1 pound (500 g) fresh wild mushrooms
  • 2 garlic cloves

Method

Scrape the surface of the mushrooms gently with a small knife to remove any clinging dirt, then wipe with a damp cloth. Slice the mushrooms. Crush the garlic cloves.

Break the eggs into a bowl, add the parsley, a pinch of salt, and abundant pepper, and beat with a fork just until blended.

Put the mushrooms and garlic in a skillet with the oil and sauté over medium heat until the