A delightful combination of mushrooms and frittata, bringing a forest of flavors to your table with chanterelles, button mushrooms, and king oyster mushrooms, complemented by a savory quark.
Peel the shallot and slice it into thin rings.
Gently clean the mushrooms with a brush or kitchen paper, and cut them into halves or quarters if they are large.
Heat the butter in a very large pan.
Add the shallot and mushrooms to the pan and sauté them for 2-3 minutes until they are nicely browned.
Season the mushrooms with salt and freshly ground pepper.
In a bowl, whisk together the eggs, milk, and cream. Season with salt and pepper.
Rinse the thyme, strip the leaves from all but 2 sprigs, and stir them into the egg mixture.
Pour the egg mixture over the mushrooms in the pan. Cover and let it set over low heat for about 5 minutes.
For the chive quark, rinse the chives, dry them, and cut them into rings.
Mix the chives with the quark and season with salt and pepper.
Arrange the frittata and garnish with the remaining thyme. Serve with the chive quark on the side.
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