Ossau-Iraty, a sheep milk style cheese from the Basque, has a profile of caramelized onion with a hazelnut finish. It also exudes much of the Basque terroir which is rich in flowers and grass. The cheese lengthens the elegance of the Chanterelles.
| Ingredients | Amount |
|---|---|
| Chanterelle mushrooms | 1 lb. |
| Olive Oil | 1 Tbsp. |
| Shallots | 3 T. |
| Kosher salt | ¼ t. |
| Eggs | 6 |
| Ossau-Iraty, grated | 1 cup |
| Salt | ¼ t. |
| Black pepper, freshly ground | 1 pinch |
| Olive oil | 2 Tbsp. |
Method
During the months of May and September, Chanterelle mushrooms can be found in local markets, and are great for Omelets and Frittatas. If you can't find Chanterelle mushrooms, just use whatever mushrooms are in season. First clean the mushrooms with a small soft brush or paper towel. Brush off the excess pine needles and dirt, and tear the mushrooms into smaller pieces.
To cook the mushrooms, heat the olive oil and shallots in a small sauté pan over medium heat and season with the kosher salt. Cook for about 4-5 minutes or until the mushrooms are soft but still al dente (fully cooked, but not overly soft). Set aside.
Preheat the oven to 325°. In a bowl, beat the eggs well and mix in the mushrooms, ¾ cup of cheese, and salt and pepper to taste.
Heat the olive oil in a small skillet or omelet pan over medium low heat and pour in the egg mixture. As soon as the bottom is solidified and lightly browned, sprinkle ¼ cup of the Ossau-Iraty over the top and place the pan into the preheated oven.
Bake for 15-20 minutes, or until the top of the frittata has set, then remove and cool for 5 minutes before inverting and serving.
Yield: 2 portions
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