Mushroom

Mushroom Frittata

Mushroom Frittata.jpg

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.

INGREDIENTS:

  • 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

PREPARATION:

  1. Place the dried porcini mushrooms in a small bowl. Pour boiling water over the mushrooms, cover and let stand for 15 minutes.

  2. Remove the reconstituted mushrooms and squeeze dry all the liquid back into the bowl.       

  3. Place in a food processor fitted with the steel blade.

  4. 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.  

  5. Heat 1 tablespoon oil in a 12 inch non- stick skillet, add the shallots and garlic, and sauté over low heat until soft. 

  6. Add 2 tablespoons oil and all the mushrooms. Sauté over high heat until the mushrooms are beginning to release their juices. Cool.   

  7. Whisk the eggs in a large bowl, add all the mushrooms, parsley and thyme. Season to taste.

  8. Heat the remaining 2 tablespoons of oil in the skillet over medium/high heat.

  9. Pour in the mushroom-egg mixture, distributing the mushrooms evenly and reduce the heat to medium.  

  10. 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.

  11. To serve cut into wedges of your choice.

NOTES:

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.

 
 

Chicken with Porcini Mushrooms

Makes 4 servings.                                                         

The dried porcini mushrooms and the rosemary give this simple and easy dish an unexpected complexity. I bake it in an attractive dish that can go from oven to table. 

INGREDIENTS:

  • ½ ounce dried porcini mushrooms
  • ½ cup boiling water
  • 4 boneless, skinless chicken breasts, about 6 ounces each
  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, finely chopped
  • 2 tablespoons lemon juice
  • Petals from 3 rosemary sprigs, coarsely chopped plus some for garnish
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Place the porcini mushrooms into a small bowl and pour boiling water over the mushrooms. Cover and let stand for 15 minutes. Remove reconstituted mushrooms and squeeze dry all the liquid back into the bowl. Chop coarsely. Strain the mushroom liquid through a fine mesh sieve (if you do not have a fine mesh sieve, line what you have with a paper towel). 
  2. Preheat the oven to 400F
  3. Pat chicken dry with paper towels and season lightly on both sides with salt and pepper.
  4. Place chicken in an ovenproof dish in a single layer (what would have been skin side). 
  5. Combine porcini liquid, mushrooms, olive oil, garlic, lemon juice and rosemary. Spoon over the chicken and bake for 15 minutes, turn breasts over and bake for another 3 minutes, or until chicken is pale pink inside.
  6. Remove from the oven and cover with foil. Let rest for a minute – the chicken will continue cooking.
  7. Serve with the accumulated juices.
 
 

Stuffed Portobello Mushroom

Makes 4 servings.

This is an attractive, nutritious Winter luncheon dish in which the mushroom tops become a saucer-like container for the tasty filling.  You can assemble the whole dish earlier in the day, refrigerate it and bake it when needed.  This is a simplified version of the recipe that I have in my last cookbook, Helen Nash's New Kosher Cuisine.

INGREDIENTS:

  • 1/3 cup brown rice (See Note)
  • 2/3 cup water
  • 2 poblano peppers
  • 4 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 5 ounces baby spinach, coarsely chopped (See Note)
  • 4 ounces shredded sharp cheddar cheese
  • ½ cup loosely packed cilantro leaves
  • 4 large Portobello mushrooms, about 5 inches in diameter
  • Kosher salt
  • Freshly ground black pepper
  • Bibb lettuce or frisee, lightly tossed with olive oil

PREPARATION:

  1. Bring the rice, 1/4 teaspoon salt and water to a boil in a small saucepan over high heat.  Lower the heat and cook, covered, until the rice is almost tender, about 30 minutes.  Transfer to a medium bowl.
  2. Preheat the broiler.
  3. Cut the peppers in half lengthwise, core and seed them. Place them, skin-side up, on a broiler pan lined with foil.
  4. Broil them close to the heat source until the skin is blistered and charred.  Cover with foil and let rest for a minute.  The heat will loosen the skin.  Peel and chop finely and add to the rice.
  5. Preheat over to 350F.
  6. Heat 1 tablespoon of oil in a wok.  Add the onion, cover and sauté, over low heat, until the onion is soft.  Add to the rice.
  7. Add another tablespoon of oil to the wok and all of the spinach.  Sauté over high heat until spinach is just beginning to wilt.
  8. Add to the rice along with the cheese and cilantro.  Combine well and season to taste with salt and pepper.
  9. Cut off and discard the mushroom stems, if any.  Wipe the mushroom caps with a damp paper towel and rub them with the remaining 2 tablespoons oil.  Sprinkle the mushroom caps with salt and pepper.
  10. Spoon the filling equally in the center of each cap.  Place in a baking pan covered with foil (you can make the recipe ahead of time up to this point.  Cover with cling wrap and refrigerate).
  11. Bake for about 30 minutes, or until the filling is very hot and the mushroom caps seem a bit wilted (if you have refrigerated the mushrooms before they may require a little longer to bake).
  12. Serve the mushrooms with dressed greens.

Note:

I prefer to use premium Japanese brown rice, medium grain, as it is much creamier than other kinds of brown rice.

I coarsely chop all of the spinach, in batches, in a food processor fitted with the steel blade.