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Recipe Collection

Mushroom Frittata

Sophie Davidson — Stagioni, 2022

When vegetables are prepared trifolate they are sliced thinly, tossed with olive oil, garlic and parsley and said to resemble autumn’s most prized possession – the truffle. You could serve these funghi trifolati as they are as an antipasto or as a side to chicken or beef. Here, I’ve chucked them in a frittata. Frying mushrooms in a dry pan might sound odd but it’s a reliable way to avoid that slimy texture that often puts people off. Mixing a few varieties of mushrooms will give the best flavour and if you can find fresh porcini and don’t mind paying a bit more, you’ll thank yourself later.

Serves: 4-6 as part of a larger meal

Photography: Sophie Davidson

Season: Autumn/Winter


approx. 300g mixed mushrooms (cleaned, trimmed and cut into 3mm slices)
2 tbsp extra virgin olive oil
1 small garlic clove, grated or minced very finely
1 tbsp finely chopped parsley

6 eggs
approx. 70g Parmesan, finely grated
2 heaped tbsp butter
fine salt


  1. Use a large frying pan that’s suitable for using under the grill and set it over a high heat. Make sure the pan is big enough so that the mushrooms can lie in one layer or spread them across two pans. Throw the mushrooms in when the pan is hot, add a good pinch of salt and leave to cook for around 3–4 minutes without touching – this helps them to colour and release their juices. When you see them turning golden, reduce the heat to medium and continue cooking for another 3–4 minutes, stirring continuously, until the pan looks quite dry. Add the oil,
    garlic and parsley and cook for another minute, stirring continuously until the garlic is fragrant, being careful not to let it burn. Remove from the heat and set aside.

  2. Preheat your grill to medium. Whisk the eggs thoroughly in a bowl and season well with salt. Add the prepared mushrooms and Parmesan and whisk to combine.

  3. Melt the butter in a pan over a medium-low heat. When it begins to foam, tip the eggs in, swirling the pan gently. Turn the heat down to low and cook for around 5 minutes, until the bottom has set. Put the pan under the grill for 2–3 minutes until the top has just set. Remove from the heat, slide onto a plate and serve.

Read more: Stagioni

Stagioni translates from the Italian as ‘seasons’, something we’re definitely on board with. Olivia’s first cookbook is based entirely around that — contemporary Italian cooking through the year, from winter through to spring. Her food is comforting and nourishing, and beautifully served. It’s a perfect guide to Modern Italian food. Extracted from: Stagioni: Contemporary Italian Cooking to Celebrate the Seasons by Olivia Cavalli (Pavilion, HarperCollins Publishers). Image credit – by Sophie Davidson.

— about the author

Olivia Cavalli-Williamson is a freelance chef, food stylist and writer whose family roots lie in Emilia Romagna in Italy. She first learnt to make pasta from her Nonna who would watch over like a hawk until she got it just right. Having recently undertaken the chef residency programme at Villa Lena in Tuscany, she is now focusing on teaching Italian cooking classes back in London.


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