MUSHROOM-SHALLOT FRITTATA

MUSHROOM-SHALLOT FRITTATA image

Yield 8 servings

Number Of Ingredients 15

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about a 10-11 inch tart pan
your favorite savory crust or go crustless for a frittata-like dish
Filling
1.5 T unsalted butter
1 C shallots or onion, chopped
4 C of portabello and shiitake mushrooms, cut into0.25" slices
2 t sherry
5 t chopped fresh thyme, divided ( or 1.67 t dried thyme)
1.5 C whipping cream
7 eggs and 2 yolks more or less
big pinch of salt
big pinch of pepper
4 green onions, white and pale green parts only, thinly sliced
1 C asiago cheese, grated
2 C cheddar cheddar cheese. grated

Steps:

Melt butter over medium heat. Add shallots or onions; sauté until soft, about 2 min. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 min. Sprinkle with 2.5 t thyme and sherry. Cook 1 min. Transfer mixture to a plate and cool completely. Bake the crust and cool. Sprinkle crust with remaining 2.5 t thyme. Drain mushrooms, if needed. Scatter mushroom mixture over thyme. Whisk cream, eggs, salt and pepper in a medium bowl. Pour egg mixture over the mushrooms. Sprinkle with green onions and cheeses. Bake until the custard is set about 25 min. Cool 15 minutes. Serve warm or at RT.