Tag Archives: Mushrooms

Mushroom and Onion Frittata

Mushroom and Onion Frittata

I love eggs.  I could eat them for three meals a day and be very happy.  They are so versatile; equally at home playing a supporting role in sweets like cookies or cake or acting as the star of savory dishes like quiche or a frittata.  When you are pressed for time and/or find yourself with nothing in the fridge at dinner time, eggs are a quick and easy foundation for a healthy dinner.

Eggs

If you have never made a frittata, I highly recommend you try it.  Frittatas, essentially rustic, unfussy omelets, are very easy to make, come together quickly, and can be made with whatever you have on hand.  You start with whatever precooked meat and cooked or raw vegetables you have available.  Cook them gently in an oven-proof skillet to warm them.  Add beaten eggs and cook until the bottom is set.  Sprinkle with grated cheese, pop in under the broiler, and in less than 15 minutes, dinner is served.

Mushrooms and Onions

This recipe is for a mushroom and onion frittata but feel free to use this as a guide to the basic technique and adapt to whatever ingredients you like.  Ham or bacon are always lovely additions to a frittata.  Bell (or spicy) peppers, tomatoes, roasted potatoes, asparagus, broccoli, and pretty much anything that you would put in an omelet would be tasty as well.  Of course, you could always go simple and use a variety of cheeses to flavor your dish.  Whatever you do, frittatas make a lovely dinner or brunch dish.

Cheesy goodness

Mushroom and Onion Frittata

Ingredients:

5 large eggs

1/4 teaspoon oregano

1 small-to-medium yellow onion, finely diced

1 tbls vegetable oil

2 tbls butter

7 oz mushrooms, sliced

salt and pepper to taste

2 oz swiss cheese, shredded

grated parmesan cheese to top (optional)

To Make:

Beat the eggs along with the oregano and salt and pepper to taste.  Set aside.

Place a 10″ oven proof skillet over medium heat.  Add the vegetable oil and the onions.  Cook until the onions are softened and slightly browned, about 5-7 minutes.  Add the mushrooms.  Cook until the mushrooms have released all of their juices and have browned nicely, another 10-15 minutes.  Remove the onion, mushroom mixture from the pan and place in a bowl. 

Add the butter to the pan and heat until it is foamy and starting to brown.  Add the egg mixture and reduce the heat to low.  Allow the egg mixture to cook for a few minutes and set on the bottom of the pan.  Add the onion and mushroom mixture to the eggs and top with the shredded swiss cheese.  Continue letting the egg mixture to cook for a total of about 15-20 minutes until set and only slightly runny on the top.  Sprinkle with grated parmesan cheese if using. 

Place under a high broiler for about a minute until the cheese is golden brown and the top is set.  Remove the pan from the oven and use a spatula to loosen the frittata from the pan and slide onto a cutting board. 

To Serve:

Cutting the frittata into wedges (like a pizza) and eat warm or at room temp.  Serves 4.

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Filed under Breakfast, Dinner, Eggs, Mushrooms, Recipes, Vegetarian

Mushroom Risotto

6 Year Anniversary Dinner

Look what I got for my six year wedding anniversary!!

Fagor Duo 10 Quart Pressure Cooker

Fagor Duo 10 Quart Pressure Cooker

Isn’t it beautiful?  I have been wanting a pressure cooker for a while now.  It is one of the few kitchen gadgets that neither of us have much experience with.  However, I have heard good things and lately we had been talking about trying one.  My wonderful husband picked out a beautiful 10 quart model by Fagor that even came with a little recipe book. 

Flipping through the recipe book, I came across a recipe for risotto.  According to Fagor, you can make risotto in 7 minutes with the pressure cooker.  Yes, 7 minutes.  Frankly, I found it hard to believe.  I know that a pressure cooker is supposed to be quick but could it really deliver creamy, tender risotto in only 7 minutes?  My experiences making risotto at home have been mediocre at best.  I find that we never manage to reach the same level of creaminess that restaurant risottos seem to achieve.

We decided to give the pressure cooker risotto a try.  Turns out my new pressure cooker makes the best risotto we have ever had at home with only 7 minutes of cook time.  Rather than use the recipe in the booklet, we decided to make our own version using oyster mushrooms and gruyere cheese.  It was perfectly creamy, the rice was tender but with the right amount of bite, it was awesome.

Risotto, almost ready to eat

Risotto, almost ready to eat

Mushroom Risotto

Ingredients:

3 tbls butter

1 clove of garlic, minced

1 small onion, finely chopped

1 cup aborio rice

0.5 ounces dried oyster mushrooms

1 cup chicken stock

1/2 cup grated gruyere cheese

1/4 cup grated parmesan cheese

salt and pepper to taste

To Make:

Soak the mushrooms in boiling water until softened, about 20 minutes.  Drain, reserving 1 and 1/4 cups of the soaking liquid, and finely chop the mushrooms.  Set aside.

In the pressure cooker, heat 2 tbls of the butter over medium heat.  Add the onion and garlic and saute until softened.  Add the rice and cook, stirring, until lightly browned.  Add the mushrooms, the reserved soaking liquid, and the chicken stock.  Cover and bring up to pressure.  Cook for 7 minutes.  Release the pressure and remove the lid.  Add both cheeses and the remaining tbls of butter, stirring until melted.  Add salt and pepper to taste.

To Serve:

Serves 4

You could also make this recipe the traditional way: Saute the onions and garlic, and then toss the rice in the butter until lightly browned.  Slowly add the heated liquid one ladleful at a time.  Stir constantly until the liquid is absorbed before adding more.  Once all of the liquid is incorporated and the rice is creamy and al dente, stir in the cheeses and last tbls of butter.  This will take about 45 minutes.

3 Comments

Filed under Mushrooms, Recipes, Rice, Side Dish