Mushroom Frittata

Mushroom Frittata with Truffle Cheese

This is one of those recipes you’ll want to make over and over again!

Recipe courtesy of Loreto and Nicoletta from SugarLoveSpices

Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 4 double or 8 single

Ingredients

6 Organic free range eggs
4 tablespoons milk/
200g mixed mushrooms (Enoki, Baby Portobello’s, Shitake, Oyster)
50g grated Parmigiano  Reggiano or Grana Padano
1 clove garlic
1/4 yellow onion chopped
4 tablespoons e.v.o Oil
I teaspoon butter
1 Tablespoon freshly chopped Italian parsley
1 teaspoon dried thyme
1/4 cup white wine
Fine sea salt and fresh cracked pepper to taste
1/4 cup European shaved black Truffle cheese

Method

  1. Clean mushrooms, cut them  in slices preserving their shape
  2. Clean garlic and press releasing some of the oil, in a sauté pan drizzle in 2 tablespoons evo oil and bring to a medium to high heat and toss in onions and garlic.
  3. Continually stir until onion becomes soft and translucent about 2 minutes, then add in mushrooms. and stir, you may need to add a bit of oil as the mushrooms will absorb a bit, season with salt and pepper.
  4. When the mushrooms are well coated with the oil add in the thyme and white wine and cook for about 10 minutes or until wine is all dissipated stirring occasionally. Finish with sprinkle of parsley and set aside to cool.
  5. Crack eggs in a medium bowl, spoon in milk ,add some salt and pepper and the grated Parmigiano cheese or Grana whichever you have and stir well until eggs, milk and cheese are well incorporated, add in cooled mushrooms leaving about 1/8 of the mushrooms for later use and stir again.
  6. In a 10 inch sauté pan drizzle in 2 tablespoon evo oil and drop in the butter, heat  on low until butter melts and rotate pan to evenly distribute the oil and butter throughout the bottom of the pan.
  7. Pour egg and mushroom mixture into sauté pan and move pan to evenly distribute the mixture well. Move mushrooms so they are distributed well throughout the pan. Cover and let cook for 10 minutes on very low heat. With a spatula check it from time to time to see that bottom is not browning.
  8. When the bottom is firm and a nice creamy color, put the remaining mushroom nicely on top, place a 10 inch dish that fits tight inside the pan and holding the dish firmly turn the pan upside down releasing the frittata from the pan to the plate. Then slowly slide the frittata nicely back into the pan.
  9. Let it cook on low for about 2-3 minutes uncovered check it by lifting the edge with a spatula if it is firm take off heat and slide frittata onto a plate, and shave some black European  black truffle cheese on top and finish with a sprinkling of fresh chopped parsley, cut into 8 equal slices and serve.

Enjoy!

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Mushroom and Asparagus Risotto

Cozy comfort food at it’s finest with an EASY dairy-free risotto the entire family will love.

Recipe and photo by Samantha from My Kitchen Love.

Prep Time: 5 mins | Cook Time: 25 mins

Ingredients

1 tbsp olive oil
6-8 thinly sliced pieces of pancetta or prosciutto (optional)
2 cups sliced or chopped mushrooms (button, crimini, oyster and/or shiitake all work)
2 garlic cloves, minced
1.5 cups Arborio rice
1/4 cup dry white wine
5 cups vegetable or chicken broth
1 tsp dried thyme or 3-4 thyme sprigs (fresh)
1/2 lb asparagus, trimmed and chopped
salt and pepper to season
*optional garnish: 1 tsp truffle oil

Method

1. Heat olive oil over medium-high heat in a large wide skillet or a large saucepan and add pancetta or prosciutto (if using). Cook until browned and crispy, flipping once. Remove from pan and drain on paper towel. Set aside.
2. Heat broth in a medium saucepan on a burner adjacent to the skillet the risotto will be made in.
3. Immediately add mushrooms to the pan and toss in oil. Very lightly season with salt and pepper. Allow mushrooms to cook undisturbed for 3-4 minutes per side (flip once juice have evaporated and mushrooms brown on bottom side).
4. Add garlic and allow to cook for 1-2 minutes until fragrant.
5. Add rice to pan and wine. Stir to combine flavours and cook until wine has been absorbed but the rice. Add thyme
6. Add broth by 2-3 ladlefuls, stirring to fully combine and adding more broth as the rice becomes dry and broth is absorbed.
7. Before the last 2-3 ladlefuls of broth is added, add asparagus to the skillet.
8. Add last 2-3 ladlefuls of broth and stir to combine.
9. Taste. If needed very lightly season with pepper (and salt although I find it almost never needs it with the pancetta or prosciutto). Drizzle with optional truffle oil if desired.
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Japanese Pork Teriyaki with Mushrooms

Marinate early and this becomes a quick and simple weeknight meal with wonderful Asian-inspired flavours. 

Prep Time: 3 hrs. | Cook Time: 5 mins. | Serves: 4

Ingredients

45ml (3 tbsp) teriyaki sauce
60ml (4 tbsp) red wine
30ml (2 tbsp) stock
450g (1 lb) mixed mushrooms (button, crimini, oyster, and shiitake)
450g (1 lb) lean pork fillet, cut into thin slices
A bunch spring onions, finely shredded
15ml (1 tbsp) sesame seeds, toasted
To serve: 250g pkt egg noodles

Method

1. Mix teriyaki, red wine and stock together in a large bowl. Halve the larger mushrooms. Put pork and mushrooms into marinade and mix well. Cover and leave for 3 hours, stirring occasionally.
2. Transfer into a large saucepan with the juices. Cover and cook over a high heat for about 5 minutes, stirring occasionally. Stir in spring onions and cook for a minute. Lift out pork and vegetables and keep warm. Reduce liquid by boiling rapidly to about 90ml (6 tbsp).
3. Meanwhile cook noodles according to pack instructions. Put noodles in bowls, top with pork and mushrooms. Pour liquid over and scatter on sesame seeds.
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Duxelle Burger

With but a few key ingredients – duxelle, a well seasoned patty, sharp Comté cheese, peppery arugula, and homemade burger sauce – this is the kind of burger that needs nothing else. No tomato. No fancy gourmet toppings. Definitely no ketchup.

Recipe and photo by Kathy of eatHalifax

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

duxelle:
1 tbsp. butter
1 shallot
1 clove garlic
½ lb. mixed mushrooms (shiitake, crimini, porcini)
pinch dried thyme
salt and pepper, to taste
burger sauce:
¼ cup mayonnaise
1 ½ tsp. Dijon
1 small shallot
3 gherkins1 lb. medium ground beef
salt and pepper
4 hamburger buns
1 cup finely grated Comté cheese
1 cup arugula

1 lb. medium ground beef
salt and pepper
4 hamburger buns
1 cup finely grated Comté cheese
1 cup arugula

Method

1. For the duxelle, pulse the shallots and garlic in a food processor until finely minced. Heat butter in a large skillet over medium heat. Add the shallots and garlic; cook 3 minutes until soft. Pulse the mushrooms in the food processor until finely chopped. Add the mushrooms to the skillet with a pinch of salt and thyme. Cook, stirring frequently, until the mushrooms have released their liquid, about 15 minutes. Season to taste with salt and pepper.
2. For the burger sauce, add the ingredients to a food processor. Process until well combined. Refrigerate until use.
3. Divide ground beef into four portions. Season with a pinch of salt and pepper. Form each into a ball then flatten into a patty. Season well all over with salt and pepper. Heat oil in a heavy cast iron skillet over medium high heat. Cook 2 burgers at a time until well browned, about 3-5 minutes. Flip and cook another 3-5 minutes. depending on desired doneness. Repeat with remaining burgers. Top with cheese, cover and let steam until cheese is melted. If desired, toast buns.
4. To serve, top bottom bun with duxelle, a burger, and arugula. Spread burger sauce on top bun and enjoy!
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Mushroom Soup Au Gratin

This looks like French onion soup but has the rich mushroom flavour instead of onion. It is almost a meal itself so just add a salad and dinner is ready.

Prep Time: 12 mins. | Cook Time: 25 mins. | Serves: 4

Ingredients

2 tbsp olive oil
12 oz sliced assorted fresh mushrooms (white, crimini, portabella, shiitake, oyster)
1 small onion, chopped
1 clove garlic, minced
6 cups chicken broth
1 tsp finely grated lemon rind
1/4 tsp Each ground nutmeg and pepper
4 slices French bread (1/2″/2.5 cm thick) toasted
4 oz grated or sliced Swiss cheese
2 tbsp grated Parmesan cheese (optional)

Method

1. In a large heavy saucepan heat oil over medium high heat; sauté mushrooms, onions and garlic about 3-4 minutes or until lightly browned. Add chicken broth, lemon rind, nutmeg and pepper. Bring to a boil; reduce heat and simmer, covered for 20 to 30 minutes.

2. Ladle soup into 4 deep ovenproof bowls. Float bread on top; sprinkle with Swiss cheese and Parmesan if using. Place under broiler until bubbly and lightly browned.

Variation
Add ½ cup (125 mL) dry white wine with the chicken broth.

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