Hedgehog Fungus Frittata is a traditional British recipe (based on Italian original) for a classic thick omelette containing par-boiled and fried hedgehog fungus. The full recipe is presented here and I hope you enjoy this classic British version of: Hedgehog Fungus Frittata.
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Ingredients
350g hedgehog fungus, wiped clean, cut into squares and blanched in boiling water for 5 minutes
1 onion, chopped
4 eggs, beaten
1 1/2 tbsp dried breadcrumbs
2 tbsp Parmesan cheese
freshly-chopped parsley to garnish
salt and freshly-ground black pepper, to taste
Method:
Beat the eggs in a bowl then add the breadcrumbs and Parmesan cheese and season to taste.
Add a little oil to a pan and use to fry the onion and hedgehog fungus pieces until they have begun to brown (about 8 minutes). Stir-in the egg mixture and cook the frittata on low heat for about 5 minutes, or until the eggs have set.
Either place under a hot grill (broiler) and cook for about 4 more minutes or invert the frittata onto a plate and slide back into the pan to cook for about 4 more minutes, Serve hot with a green salad and a crisp white wine.
