Best Shiitake Mushroom Frittata Recipes

SHIITAKE MUSHROOM AND CHEESE FRITTATA

Steps:

• Preheat oven to 350 degrees. Heat oil in a 9- or 10-inch ovenproof nonstick skillet over medium heat until hot but not smoking. Add mushrooms, onion, and thyme; cook, stirring, until mushrooms and onion are golden brown, about 10 minutes. Stir in 1/2 teaspoon salt; remove skillet from heat.
• Whisk eggs in a large bowl until frothy. Stir in the ricotta, 1 teaspoon salt, and pepper to taste. Place reserved skillet over medium heat. Immediately pour in egg mixture, and lightly stir to distribute mushrooms and onion evenly. Reduce heat to medium-low; cook 2 minutes, drawing cooked egg away from sides with a rubber spatula to let uncooked egg flow underneath. Cook until just starting to set, about 2 minutes more.
• Transfer skillet to oven. Bake until frittata is just set and top is pale golden, 10 to 12 minutes. Serve frittata in skillet, or slide onto a serving platter.

SHIITAKE MUSHROOM FRITTATA

Steps:

• Preheat oven to 350 degrees Farenheit.
• In a large, nonstick, ovenproof skillet, heat oil over medium heat.
• Add shallots, and cook about 2 minutes, until they just start to soften.
• Add mushrooms, savory, half of the salt and pepper; stir often, until mushrooms release juices- about 5 or 6 minutes.
• In bowl, whisk eggs until frothy.
• Stir in cheese and remaining salt and pepper.
• Pour eggs over mushroom in skillet, tilting pan to spread evenly.
• Cook without disturbing until about 1/4 inch around the outer edge is set.
• With a spatula, lift some of the egg mixture from the sides of the pan, tipping pan to allow uncooked egg to flow to the bottom.
• Place skillet in oven, and bake for 15 to 20 minutes.
• (It's usually sometime between there, so aim for about 18 minutes just to be safe.) Invert frittata onto a large serving plate, cut into wedges, and serve warm.

SHIITAKE MUSHROOM FRITTATA

Steps:

• Preheat oven to 350°F.
• Crack eggs into a large mixing bowl. Add goat milk, salt and pepper and whisk until thoroughly combined.
• Heat olive oil over medium in a medium-sized cast-iron skillet or other ovenproof skillet.
• Add leeks and sauté until leeks begin to soften, about 5 to 8 minutes. Add mushrooms.
• Continue to sauté until mushrooms have released their fluid and are soft, about another 5 to 8 minutes.
• Pour egg mixture over the sautéed vegetables and stir to combine. Allow to cook on the stovetop for 3 or 4 minutes. Sprinkle feta over the top of the eggs, pushing the cheese into the egg mixture so it is submerged.
• Place in the oven and bake for 15 minutes. The top of the frittata should be golden yellow and a toothpick inserted in the center should come out clean.