Best 4 Shiitake Mushroom Frittata Recipes

SHIITAKE MUSHROOM FRITTATA

Steps:

• Preheat oven to 350 degrees Farenheit.
• In a large, nonstick, ovenproof skillet, heat oil over medium heat.
• Add shallots, and cook about 2 minutes, until they just start to soften.
• Add mushrooms, savory, half of the salt and pepper; stir often, until mushrooms release juices- about 5 or 6 minutes.
• In bowl, whisk eggs until frothy.
• Stir in cheese and remaining salt and pepper.
• Pour eggs over mushroom in skillet, tilting pan to spread evenly.
• Cook without disturbing until about 1/4 inch around the outer edge is set.
• With a spatula, lift some of the egg mixture from the sides of the pan, tipping pan to allow uncooked egg to flow to the bottom.
• Place skillet in oven, and bake for 15 to 20 minutes.
• (It's usually sometime between there, so aim for about 18 minutes just to be safe.) Invert frittata onto a large serving plate, cut into wedges, and serve warm.

WILD MUSHROOM FRITTATA

Steps:

• Preheat oven to 400 degrees F.
• Heat a 10-inch nonstick skillet, with oven safe handle over medium to medium-high heat. Wrapping a rubber handle in foil will allow the pan to transfer to oven as well.
• To hot pan, add oil and mushrooms. Season mushrooms with thyme, salt and pepper. Cook 3 to 5 minutes until all of the veggies are tender. Beat eggs with salt and pepper, dash of half-and-half, lemon zest, scallions and hot sauce. Pour over the mushrooms. Lift and settle eggs in the pan as they brown on the bottom. When the eggs are set but remain uncooked on top, transfer to oven for 7 or 8 minutes, until frittata is golden brown and puffy. Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes.
• Serve frittata from the hot pan and cut into 6 wedges at the table.

MAGIC MUSHROOM FRITTATA

Steps:

• In a medium sauté pan, heat 1/2 cup of the olive oil over medium- high heat until slightly shimmering. Add the shiitake slices, spreading them evenly around the pan. Now leave those mushrooms alone! Do not touch them until that sizzling sound quiets down; this will help them develop a beautiful golden brown caramelization on one side. Once that happens, give the pan a stir with a wooden spoon, loosening all the mushrooms. Cook for a few minutes more and season with a pinch of sea salt. (Do not salt until the end, as salting draws out moisture in the pan and prevents caramelization.) Remove the mushrooms from the pan and set aside in a bowl or plate to cool.
• Trim the kale off of its stem and cut into thin strips. In a medium sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the garlic and red onion. When the garlic is slightly browned, add the kale and sauté until soft, 3 to 4 minutes. (Add a small amount of water if the kale begins to stick or turn too brown.) Season with a pinch of sea salt and set aside with the mushrooms.
• Preheat the oven to 325°F. Place a large shallow nonstick ovenproof dish in the oven.
• In a bowl, whip the eggs with a whisk until fully beaten and slightly fluffy. Stir in the kefir, 1/2 cup of the olive oil, the farmer cheese, cooked mushrooms, sautéed kale, chopped herbs, and 2 pinches of salt. Pour the entire mixture into the heated ovenproof dish, and bake until slightly browned on top and a knife stuck in the center comes out clean, about 30 minutes. (If opting for the kale garnish, add the leaves after 15 minutes of cooking.)

SHIITAKE MUSHROOM FRITTATA

Steps:

• Preheat oven to 350°F.
• Crack eggs into a large mixing bowl. Add goat milk, salt and pepper and whisk until thoroughly combined.
• Heat olive oil over medium in a medium-sized cast-iron skillet or other ovenproof skillet.
• Add leeks and sauté until leeks begin to soften, about 5 to 8 minutes. Add mushrooms.
• Continue to sauté until mushrooms have released their fluid and are soft, about another 5 to 8 minutes.
• Pour egg mixture over the sautéed vegetables and stir to combine. Allow to cook on the stovetop for 3 or 4 minutes. Sprinkle feta over the top of the eggs, pushing the cheese into the egg mixture so it is submerged.
• Place in the oven and bake for 15 minutes. The top of the frittata should be golden yellow and a toothpick inserted in the center should come out clean.