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Wednesday, June 30, 2010

On the rare occasion.

   The rare moment comes along every now and then if you look real close you will see me actually enjoy mushrooms. I've never been a huge fan of mushroom,so I was surprised when I gobbled down this shiitake mushroom frittata. It was actually a rare culinary night in this house,the same night beets were on the menu.
     So we have received shiitake mushrooms in our CSA bag and every week I've been puzzled as to how to use them. They don't keep very long in the crisper drawer .I've thrown them in my salad a few times,but understand I was not a huge fan of them until here recently,but I digress. Moving along,this frittata recipe found it's way into my kitchen and mushrooms and I became acquaintances.

Shiitake Mushroom and Cheese Frittata
Adapted from Everyday Food/Martha Stewart
Serves 6
Ingredients:
8oz shiitake mushrooms-stems discarded,caps cut into 1/4inch slices
1 small onion,halved,sliced into 1/4in slices
1 1/2 tsp fresh thyme
2 TBL olive oil
coarse salt
10 large eggs
1/2 c ricotta
1/4 tsp black pepper
Directions:
1. Preheat oven to 350 degrees,heat oil in 9 or 10 inch ovenproof,non-stick skillet over medium heat until hot BUT not smoking. Add mushrooms,onion and thyme,cook stirring until mushrooms are soft and onions are golden brown,about 10 minutes.Stir in 1/2 tsp salt and remove from heat. Transfer to a small bowl and set aside.
2. Whisk together eggs until frothy,then stir in ricotta,1 tsp salt,and pepper to taste.( ** I only had 1/2 cup of ricotta so I added 1/2 c shredded Parmesan cheese,oh goodness it was rich**)
3. Return the pan to the heat,medium heat,pour in the egg mixture,lightly stir around and evenly distribute the onion and mushrooms. Reduce the heat to medium low,cook 2 minutes.With a spatula draw the egg away from the sides of the pan and slightly tilt the pan to allow the uncooked egg to reach the bare pan surface. Cook until just starting to set,about 2 minutes.
4. Transfer skillet to the oven,Bake until frittata is just set and top is pale golden,10-12 minutes.
HINT: **This is a perfect lazy quick dinner and goes great with a mixed greens salad and crusty bread.Enjoy every bite of those mushrooms,they are ok with me!

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