Hedgehog Mushroom and Sorrel Frittata is a modern British recipe for a thick omelette of hedgehog mushrooms in an egg base flavoured with sorrel. The full recipe is presented here and I hope you enjoy this classic British version of: Hedgehog Mushroom and Sorrel Frittata.
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Young hedgehog mushrooms are the best with a fleshy texture and a peppery flavour. The sorrel (whether wild or farmed) gives a lemony tank to contrast with the eggs and yields a little colour.
Ingredients:
50g butter
400g hedgehog mushrooms, cleaned and sliced
8 large eggs
115g sorrel, finely sliced
salt and freshly-ground black pepper, to taste
Method:
Melt half the butter in an omelette pan over medium heat. Once the butter has melted add the mushroom slices. Fry for a few minutes until they begin to brown.
Whisk the eggs in a bowl or jug then season liberally with salt and black pepper then stir in the shredded sorrel. Pour the beaten egg mixture over the mushrooms, stirring to combine. In the meantime pre-heat your grill (broiler) to high.
Continue cooking until the frittata is almost set then place under the grill to finish setting. Cook until golden brown then transfer to a warmed plate. Cut into quarters and serve.
