Mushroom and camembert frittata
A relaxed and easy weekend lunch idea, with autumn flavours at any time of year.
If my frittata Caprese with its tomatoes and basil, is bursting with vibrant summer flavours, then this is its mellower, autumnal counterpart. Buttery, earthy mushrooms and their best friend, thyme, pockets of melting, subtly tangy camembert cheese and a whisper of garlic: it's an irresistible combination that, thankfully, we can eat all year round.
My preference is for shiitake mushrooms – for their size, colour and flavour – left whole, although any mushroom you like will be great. If I spot them at the market, I pounce on the rarely seen orange-gilled pine mushrooms; the pale, strange beauty of oyster mushrooms is also a pretty option.
I couple this most often with a salad that's little more than some torn radicchio leaves, a few chunks of crisp apple or ripe pear and a drizzle of cider vinegar dressing for a beautiful, relaxed weekend lunch.
Mushroom and camembert frittata
Serves 2.
2 tablespoons butter
100g (4 oz) mushrooms
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 clove garlic
4 eggs
50g (2 oz) camembert
sea salt flakes
freshly ground black pepper
Set your oven to 220°C (425°F). On the stovetop, in a non-stick frying pan with an ovenproof handle, melt the butter over medium heat.
Sprinkle the thyme into the butter. Bruise the garlic under the flat side of a knife and add to the pan.
Place the mushrooms in the pan, stalk side down, and cook them for 2 or 3 minutes, stirring occasionally; they will thirstily absorb most of the butter. Turn them over and let them cook until they are starting to release their own liquid.
Meanwhile, break the eggs into a bowl and beat lightly with a fork to combine. Season to taste with salt and pepper.
Remove the garlic clove from the pan and discard. Pour in the eggs and immediately turn the heat down to low. Cook gently for a few minutes until it’s no longer completely runny. It does not have to set completely, like an omelette; only the base needs to be set at this stage.
Chop the camembert into small pieces and scatter over the frittata.
Put the pan into the oven and let it cook for 10 minutes. It’s ready when it has puffed up, letting you know that the top has set, and just starting to become golden around the edges.
Let it rest in the pan for 5 minutes before sliding onto a board or plate and cutting into wedges to serve.
