May 12, 2009

Mushroom Frittata

[caption id="attachment_191" align="alignright" width="277" caption="Puffball, Maitake, Shiitake"]Puffball, Maitake, Shiitake[/caption]

The primary mushroom vendor at the Portland Farmers Market had a nice selection this weekend. A friend decided I should make something with Puffball, Maitake, and Shiitake mushrooms, so she handed me a bag when I arrived at her house. "Use these for supper," she said, and asked if we needed to go shopping. "Do you have eggs and salad greens?" She nodded.

A frittata is always quick and easy and is a great way to use up leftovers. All you need is eggs. Potatoes are a traditional filler, and cheese is the most common topping. My home creamery additions included fresh butter and crème fraîche; from the pantry I added sweet onion marmalade, garlic confit, and extra virgin olive oil flavored with rosemary and pink peppercorns. A quick trip to my friend's recently planted garden yielded a couple of sage leaves and a few chives. A nice spring onion from the Farmers Market rounded out the ingredients.

First, a sauce. To crème fraîche I added snipped chives, several mashed cloves of garlic confit, and some Bali sea salt smoked with cinnamon. Making a simple topping like this before preparing the main dish allows time for the flavors to marry.

For the frittata, I first browned some butter with sage leaves, then added the rosemary-pink peppercorn olive oil and sautéed the chopped mushrooms.  When the mushrooms were about ready to give up their water, I added thinly sliced potato--not too much--and diced spring onion. After a couple of minutes I deglazed the pan with some white wine and covered to steam the potatoes for about five minutes. Meanwhile, I readied the broiler.

When the potatoes were ready, I added a bit more olive oil--no nonstick pan for this dish--then added five room-temperature eggs, lowered the temperature to medium low, and stirred just enough to mix everything well. I spooned some sweet onion marmalade on top, then I patiently waited.

Once the bottom was set I sprinkled some grated parmigiano reggiano on top and put the pan under the broiler, which is why no nonstick pan. As the frittata finished under the broiler I quickly made a balsamic vinaigrette (3:1) for the greens. The finished frittata was dressed with a generous dollop of garlic-chive crème fraîche.

[caption id="attachment_192" align="aligncenter" width="492" caption="Mushroom Frittata"]Mushroom Frittata[/caption]

2 comments:

  1. Thank you very much for sending me to this post! I love mushrooms. And I love frittata. It's inevitable to put the 2 things together like this.

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  2. Well this looks tasty...we are always ready to chip some shrooms! Thanks, s

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