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!
- 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
- 1/4 yellow onion chopped
- 4 Tablespoons e.v.o oil
- 1 teaspoon butter
- 1 Tablespoon freshly chopped Italian parsley
- 1 teaspoon dried thyme
- 1/4 cup white wine
- Fine sea salt and fresh cracked pepper to taste
- Clean mushrooms, cut them into slices preserving their shape.
- 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.
- 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.
- 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.
- 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 1/8 of the mushrooms for later use and stir again.
- 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.
- 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.
- 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.
- 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.
- Cut into 8 equal slices and serve.
- 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 1/8 remainder of the mushroom mixture on top.