​Mixed Mushroom Frittata | sheerluxe.com
Favourites 30

Prep Time: 5 Minutes | Cooking Time: 25 Minutes

Serves 6

Enjoy this recipe hot or cold, it's the ideal dish to make with a salad for dinner then take to work for lunch the next day. The mix of wild and cultivated mushrooms give it a delicious, earthy flavour and you're likely to already have the ingredients. 


  • 3 tbsps of extra virgin olive oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp of chopped fresh thyme leaves
  • 300g of mixed wild and cultivated mushrooms, such as chanterelle, portobello, shiitake and cep
  • 6 eggs
  • 2 tbsps of chopped fresh flat leaf parsley
  • Sea salt and freshly ground black pepper


  1. Put 2 tbsps of of oil into a non-stick frying pan, heat gently, then add the shallots, garlic and thyme. Fry gently for 5 minutes until softened but not browned.
  2. Meanwhile, brush off any dirt from the mushrooms and wipe the caps. Chop or slice coarsely and add to the pan. Fry for 4-5 minutes until just starting to release their juices. Remove from the heat.
  3. Put the eggs into a bowl with the parsley and a little salt and pepper, whisk briefly. Add the mushroom mixture to the eggs and stir. Wipe the frying pan clean.
  4. Heat the remaining tablespoon of oil in the clean frying pan and pour in the egg and mushroom mixture. Cook over medium heat for 8-10 minutes until set on the bottom. Transfer the pan to a preheated grill and cook for 2-3 minutes until the top is set and spotted brown. Let cool and serve at room temperature.

Recipe courtesy of Easy Vegetarian (Ryland Peters & Small, £9.99)

Photography by Ian Wallace​

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.