The Gardener Cook

Wild Mushroom and Potato Frittata

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Wild Mushroom and Potato Frittata

Bet you think I spent the weekend rambling through the rainswept woods, foraging for mushrooms, and picnicking on moss.I much prefer leaving all that rambling to the professionals. Like Chris and Patty Darrah at Mainly Mushrooms. The fall harvest is in and the selection is staggering. Black foot, cauliflower, hen-of-the-woods, chantarelle, and more. I usually stick to the familiar crimini – an unassuming variety, but the mushrooms were spilling out of their baskets at Mainly Mushrooms stand last Saturday. Just laid eggs from Meg’s Eggs chickens, some freshly dug German Butterball potatoes, Gruyere cheese, a few roasted shallots, and a handful of thyme from the herb garden naturally fell into place for this skillet masterpiece.

It was sooo good.

Wild Mushroom Fritatta

Wild Mushroom and Potato Frittata

Wild Mushroom and Potato Frittata
 
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Foraged mushrooms find their way into this rustic frittata. Skillet meal elegance.
Recipe By:
Cuisine: Italian
Serves: 8
Ingredients
  • 4 tablespoons olive oil, divided
  • 4-6 small Yukon Gold or German Butterball potatoes,
  • 6 shallots, peeled and sliced ½-inch crosswise
  • 3 cloves garlic, left unpeeled
  • 4 ounces wild mushrooms
  • 3 sprigs thyme
  • 12 eggs, from pastured chickens
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 ounces Gruyere cheese, grated
  • ¼ teaspoon Aleppo dried red pepper
Instructions
  1. Preheat oven to 400F. Line a baking sheet with parchment.
  2. Divide the oil equally between the baking sheet and a 9-inch skillet.
  3. Spread the potatoes and shallots in a single layer on the baking sheet. Toss gently with the oil to coat. Bake in the preheated oven for 15 to 20 minutes, until the vegetables are golden brown.
  4. In the meantime, heat the oil in the skillet, add the mushrooms and thyme, and saute until cooked through, about 8 minutes. Remove from the heat.
  5. In a medium mixing bowl, beat together the eggs, salt, and black pepper. When the potatoes are done, remove them from the oven and increase the oven temperature to broil.
  6. Place the skillet with mushrooms back on the stove top and heat on medium. Add the eggs and scatter the cheese on top. Place the potatoes and shallots evenly over the top of the eggs. Season with Aleppo red pepper. Place the skillet in the oven and bake the frittata until bubbling, beginning to brown, and the center is cooked through.
  7. Serve, hot, cold, or at room temperature.
Notes
This is a leftovers delight of a recipe, where anything goes. Just add what you have on hand. Substitute any vegetables, cheese, or herbs that you love. Fantastic the next day.

– Sheila

Updated 12/26/2025