The true delights of a dedicated forager are mushrooms and the wild greens that usually grow near them, such as ramps, lamb's quarter, and sheep sorrel. For this frittata, I ask only that you forage at the farmers market for a few varieties of wild mushrooms, arugula, and good slab bacon (although cured pork belly would do well too). Nothing beats the smokiness of the bacon mingling with the earthiness of the mushrooms and tang of the arugula when all are hugged by fresh eggs.
Serves 6
• 5 ounces slab bacon, cut into ½-inch cubes
• 3 tablespoons grapeseed oil
• ¼ tablespoon sliced shallots
• 12 ounces foraged or store-bought wild mushrooms, such as shiitakes, chanterelles, or morels
• 5 ounces arugula, chopped
• 12 large eggs, whisked
• 5 ounces mild cheddar or sheep cheese, grated
• 2 tablespoon unsalted butter
• salt and freshly ground black pepper
Preheat the oven to 350 F.
Lay the bacon in a small baking pan and roast for about 10 minutes in the oven, stirring several times during roasting for even cooking. The bacon should be cooked but not too crispy. Remove the bacon from the oven and drain in paper towels.
Increase the oven temperature to 450 F.
In a large non-stick skillet, heat the oil over medium heat until hot. Add the shallots ad cook for about three minutes or until fully translucent. Add the mushrooms, cover tightly, and cook for about five minutes or until the mushrooms wilt fully and exude their juices. Remove the lid and cook for about two minutes or until the pan is nearly dry.
