Makes 8 first course servings or 4 luncheon servings.
This is a fall and winter dish when wild mushrooms are in season. To further enhance the mushroom flavor I add dried porcini mushrooms. I serve the frittata warm or at room temperature with a variety of greens dressed with truffle oil and salt.
- ¾ ounce dried porcini mushrooms (See Note)
- ¾ cup boiling water
- ¾ pound pound wild assorted mushrooms; shiitake, porcini, oyster, cremini
- 5 tablespoons extra-virgin olive oil
- 2 large shallots, finely chopped (See Note)
- 4 garlic cloves finely chopped
- 6 large eggs, at room temperature
- 1 cup loosely packed flat leaf parsley, coarsely chopped
- Leaves from 8 full thyme sprigs
- Kosher salt
- Freshly ground black pepper
- Place the dried porcini mushrooms in a small bowl. Pour boiling water over the mushrooms, cover and let stand for 15 minutes.
- Remove the reconstituted mushrooms and squeeze dry all the liquid back into the bowl.
- Place in a food processor fitted with the steel blade.
- Wipe all the mushrooms with a damp paper towel. For the shiitakes, discard the stems and quarter. For the rest of the mushrooms, trim the stems and quarter. Add to the food processor, in two batches, and chop coarsely. Remove to a large bowl.
- Heat 1 tablespoon oil in a 12 inch non- stick skillet, add the shallots and garlic, and sauté over low heat until soft.
- Add 2 tablespoons oil and all the mushrooms. Sauté over high heat until the mushrooms are beginning to release their juices. Cool.
- Whisk the eggs in a large bowl, add all the mushrooms, parsley and thyme. Season to taste.
- Heat the remaining 2 tablespoon of oil in the skillet over medium/high heat.
- Pour in the mushroom-egg mixture, distributing the mushrooms evenly and reduce the heat to medium.
- Cook the frittata, COVERED, over medium heat for about 15 minutes. The sides will be set but the top will be soft to the touch. Shake the pan once or twice.
- To serve cut into wedges of your choice.
I chop shallots and garlic together in a food processor and the parsley separately.
I freeze the reconstituted mushroom liquid, which is a wonderful addition to soups, stews and even pasta.