Monday, July 11, 2011

Mixed Mushroom Frittata

As much as I possess an infatuation with eggs, as can be judged by the proliferation of egg-based recipes on the site, I rarely eat them for dinner.  This is in stark contrast to my childhood upbringing, where my parents would work side-by-side in the kitchen on hot Texas evenings: frying or scrambling eggs, cooking up bacon & plump patties of Jimmy Dean sausage, and toasting thick slices of bread ready to be slathered with butter and my grandma's homemade apricot preserves.  (A side-note to the TSA:  Your liquid rules have made it very difficult to get a supply of apricot preserves from Texas to Vermont when I visit family.  I am not amused.)

So, why the dinner-time egg embargo? Honestly, I have no good reason other than the fact that I rarely think about eggs when I get home from work and am staring exhaustedly into the refrigerator trying to figure out what exactly we'll be doing for dinner tonight.  It's a shame really, because of all the different ways eggs can be cooked, I can't think of any that take much more than 30 minutes at max. 

Tonight, I decided on a frittata.  Much like the tiny versions I made recently for a mid-morning breakfast, the frittata's original larger form is a great way to use up kitchen odds and ends. While my tiny frittatas were made in a toaster oven, traditionally they are started in an oven-proof skillet on the stovetop, then finished in an oven to ensure they're cooked throughout.

I had a handful of cremini mushrooms in my fridge, and I supplemented them with a few gorgeous shiitake mushrooms and tiny yellow oyster mushrooms.  
Small yellow oyster mushrooms and shiitake mushrooms.

Thinly sliced and cooked with some gently caramelized sweet onions, the mushrooms sweet-yet-savory flavor really shines through.  A little bit of fresh lemon thyme helps to brighten and balance the dish.

With my husband approving of the mixed mushroom frittata, "eggs for dinner" may be staged for a rapid comeback in my house.  I think soon I'll have to stage a recreation of my childhood meal, complete with thick sliced Texas toast.  Commercially purchased apricot preserves might not be a dead ringer for my grandma's, but I think I can relish in the memory nonetheless.


Mixed Mushroom Frittata
Serves 4
Click here for printable recipe

6 t. butter (that's 2 T.), divided
1/2 medium sweet onion, thinly sliced
2/3 lb. various mushrooms (shiitake, button, cremini, and oyster are all good picks), cleaned and thinly sliced (woody or tough stems should be removed)
1/4 t. low-sodium soy sauce
6 large eggs
1/4 c. whole milk or half & half
1 T. fresh thyme (or 1 1/2 t. dried thyme), preferably the lemon thyme variety
2 T. chevré (soft goat cheese)
Salt and Pepper

Preheat oven to 350 degrees.

In a 12-in. ovenproof skillet over medium-low heat, melt 2 t. butter.  Once it foams lightly, add the sliced sweet onion and a dash of salt.  Cook, stirring occasionally, until onions soften and turn golden, about 10 minutes. Add an additional 2 t. butter; once melted, toss in sliced mushrooms.  Cook until mushrooms reduce by about half, 5-7 minutes.  Add soy sauce and stir until it is mostly evaporated.

While onions and mushrooms are cooking, crack eggs into a medium bowl.  Whisk in whole milk or half & half, thyme leaves, and a pinch each of salt and pepper.  Pour egg mixture over mushrooms and onions.  Using a spatula, make small circular motions in the skillet until you see the egg just start to set up.  Cover the skillet with a fitted lid, and let cook 5 minutes.  The bottom of the frittata will seem to have set, but the top will still be runny.  Uncover the frittata, crumble goat cheese evenly over it, and transfer to the 350 degree oven.

Cook in the oven for 8-10 minutes, until top is set.  Transfer to a plate, cut into wedges and serve with a lightly dressed green salad or roasted green beans.

No comments:

Post a Comment