Mushroom Frittata with Truffle Cheese

Mushroom Frittata with Truffle Cheese takes the best of the Canadian mushroom medley world and combines it with good organic free range eggs, grated Grana Padano, topping it off with some wonderful earthy fermented black European truffle cheese to give us out of this world flavor and plump moist textures for a light but delicious experience.

Song of the day: "Proud" by Rita Ora.

[This post is done in partnership with Mushrooms Canada. We received compensation, but as always, all opinions are our own.]

Mushroom Frittata with Truffle Cheese, is a classic Italian go-to dish with a Canadian mushroom twist. Beautifully sauteed mushroom medley combined with amazing organic and free-range chicken eggs and that truffle cheese to produce a wonderful dish that is packed with flavor!

Mushroom, a fungus that grows in moist grass, in the ground and close to tree trunks. Who would have thought that they are wonderful to eat? Well someone did and today we have so many varieties to tantalize our taste buds. It is hard to say which ones I love most. Porcini are very delicious but unfortunately, I can only enjoy those when I am in Italy in the Fall. But to tell you the truth, I love most varieties. I love the juicy meaty Portabella, the pungent Crimini or Shiitake, and the subtle Oyster. When we were contacted by Mushrooms Canada and asked to partner with them and create some amazing and interesting mushroom dishes, I couldn't wait to get started.

My love of mushroom started really early. My father loved going mushroom picking and was quite knowledgeable. My mom always had the fear of poisonous mushrooms but my dad would always increase our belief in his ability and I have to admit he did a great job because we never got sick and they were absolutely delicious. On the other hand, I do not have that intelligence so I rely on the Canadian mushroom growers to get the ones I like to use. For today's recipe, I wanted to use a variety as I like the look of the different shapes and color and plus there are such a plethora of tastes which I think will work well in this Mushroom Frittata with Truffle Cheese.

The secret to a great Mushroom Frittata with Truffle Cheese.

Look at those mushrooms: Portabella, Oyster, Enoki, Shiitake. Boy, this is going to be so good. I guess for the ones who don't know frittata I will explain. Frittata is an Italian dish. It is similar to a quiche except for there is no crust, usually some kind of vegetables like onion, asparagus, or zucchini, but my favorite is mushroom. To make it very interesting I am adding some incredibly flavorful black truffle cheese. Nicely shaved on top, so you get that sharpness in every bite and some that will have melted due to heat coming off the top. When I saute mushrooms I usually have olive oil garlic, salt, pepper, dried thyme, and white wine. This combination is classic and parsley is a nice finishing touch.

One thing about the authentic frittata it is not baked in an oven, it is done on the stove top, low heat, and when the bottom is firm you place a plate on the top tight to the rim of the pan, then with the blink of an eye you flip the pan upside down while still holding the plate and you feel it drop into the plate then you slide it back into the pan and finish it off. With this mushroom frittata, I added some of the sauteed mushrooms on top. Then I place the plate. What this does, it keeps some mushroom on the surface and creates beautiful dimension, of shape color and poise! Don't be scared to try this, just remember to hold that plate and turn the pan quickly, I know you will get it and it is so much fun!

The smell of the mushrooms sauteing in the pan with that thyme, garlic, onion, and white wine is intoxicating, I am just going to have to go in for a taste, yum, oh, I can't wait to finish this frittata.

I love the way the mushrooms are coming out of the top of the frittata, the look is so so good. That last step before flipping is a good one and since the feature here is mushroom we have to give it some justice.

One thing I always look for and tells me that the mushroom frittata is done is that the edges come off the sides of the pan and if you move it, it slides freely. This observation is also great when getting ready to do the flip. Look at the color of the frittata, you can definitely tell that those eggs came from some very happy chickens, and these eggs were from Sunworks Farm where we visited and I can honestly say that happy is a mantra for the chickens and even all the animals there!

Doesn't that look so scrumptious? Both in my family here in Canada and Nicoletta's family in Italy this dish is a favorite and one that you can see on the table frequently. It is cost effective and substantial and the best part it smells amazing and is super delicious.

The flavor is amazing with the mushrooms coming through right away, meaty, juicy, wonderful unique textures coming from the variety of mushroom, soft oyster with a bit of tension, plump baby portabella, that earthy acidic from the shiitake, and the mysteriousness of the enoki so cute and juicy also. Then the fluffiness and tenderness of the egg and the way it gently folds itself into the mushroom leaving room for pockets of flavor from the mix of juices. The yolks delivering a wonderful richness and the thyme giving us a nice flavor punch along with the backdrop of the white wine. That Italian parsley adds a nice hint of freshness and pepper notes. Let us not forget the garlic and that oh so familiar flavor that it has and is a beautiful pairing with these amazing fungus. Then out of nowhere, the truffle cheese graces us with its presence, that earthy, fermented rich taste profile that I so enjoy marrying to mushroom.

This is a simple yet elegant recipe, perfect for that light lunch or like us Italians as a second or third course depending if we want appetizers. If you have never tried making a frittata, get to cracking those eggs and sauteing these mushroom and create this beautiful Mushroom Frittata with Truffle Cheese for your family and friends. Hell, get adventurous and put what you like into the frittata after all cooking is about being creative, having fun and releasing your passion in the food for everyone to enjoy!

A big shout out and thanks to our amazing Canadian mushroom growers!

Buon Appetito!

Song of the day: "Proud" by Rita Ora.

P.S: This one is for you Dad! I know how much you loved going out into the woods to pick mushrooms.

Mushroom Frittata with Truffle Cheese

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Mushroom Frittata with Truffle Cheese, is a classic Italian go to dish with a Canadian mushroom twist. Beautifully sauteed mushroom medley combined with amazing organic and free range chicken eggs and that truffle cheese to produce a wonderful dish that is packed with flavor!

• Total Time: 40
• Yield: 8 wedge pieces 1x

Ingredients

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• 6 organic free-range eggs
• 4 Tablespoons milk
• 200 g mixed mushrooms (Enoki, Baby Portabella, Shiitake, Oyster)
• 50 g grated Grana Padano (or Parmigiano Reggiano)
• 1 clove garlic
• ¼ yellow onion chopped
• 4 Tablespoons e.v.o oil
• 1 teaspoon butter
• 1 Tablespoon freshly chopped Italian parsley
• 1 teaspoon dried thyme
• ¼ cup white wine
• Fine sea salt and fresh cracked pepper to taste

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Instructions

1. Clean mushrooms, cut them into slices preserving their shape.
2.  Clean garlic and press releasing some of the oil, in a sauté pan drizzle in 2 tablespoons evo oil and bring to a medium to high heat and toss in onions and garlic.
3.  Continually stir, until onion becomes soft and translucent about 2 minutes, then add in mushrooms and stir.  You may need to add a bit more olive oil as the mushrooms will absorb a bit, then season with salt and pepper.
4.  When the mushrooms are well coated with the oil add in the thyme and white wine and cook for about 10 minutes or until wine is all dissipated stirring occasionally. Finish with a sprinkle of chopped parsley and set aside to cool.
5.  Crack eggs in a medium bowl, spoon in milk, add some salt and pepper and the grated Grana or Parmigiano, whichever you have, and stir well until eggs, milk and cheese are well incorporated. Add in cooled mushrooms leaving about ⅛ of the mushrooms for later use and stir again.
6. In a 10 inch sauté pan drizzle in 2 tablespoon evo oil and drop in the butter, heat on low until butter melts and rotate pan to evenly distribute the oil and butter throughout the bottom of the pan.
7. Pour egg and mushroom mixture into sauté pan and move pan to evenly distribute the mixture well. Move mushrooms so they are distributed well throughout the pan. Cover and let cook for 10 minutes on very low heat. With a spatula check it from time to time to see that bottom is not browning.
8. When the bottom is firm with a nice creamy color, put the remaining mushroom nicely on top, place a dish that fits tight inside the pan and holding the dish firmly turn the pan upside down releasing the frittata from the pan to the plate. Then slide it nicely back into the pan.
9. Let it cook on low for about 2-3 minutes uncovered, then slide frittata onto a plate, and shave some black European truffle cheese on top and finish with a sprinkling of fresh chopped parsley.
10. Cut into 8 equal slices and serve.
11. Enjoy!

Notes

• You can substitue any of the mushrooms for the ones you like.
• Remember to cook it on low heat and check it frequently, this will ensure you that nice color and deliciously moist texture.
• if you are too afraid to do the flip just place it in the oven for a bit to finish the top, just remember to put that ⅛ remainder of the mushroom mixture on top.

• Author: Loreto
• Prep Time: 15
• Cook Time: 25
• Category: appetizer
• Method: sauteing
• Cuisine: Italian

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[This post is done in partnership with Mushrooms Canada. We received compensation, but as always, all opinions are our own.]

Loreto

When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.