Magic Mushroom Frittata Recipes

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WILD MUSHROOM FRITTATA



Wild Mushroom Frittata image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, 2 turns of the pan
12 crimini mushrooms, sliced
1 cup shiitake mushrooms, a couple of handfuls, stems removed, chopped
1 cup oyster mushrooms, a couple of handfuls, chopped
1/2 tablespoons chopped fresh thyme leaves
Coarse salt and pepper
12 eggs, beaten
Dash of half-and-half
1 lemon, zested
2 scallions, sliced
2 teaspoons hot sauce (recommended: Tabasco)
1/2 cup Parmesan

Steps:

  • Preheat oven to 400 degrees F.
  • Heat a 10-inch nonstick skillet, with oven safe handle over medium to medium-high heat. Wrapping a rubber handle in foil will allow the pan to transfer to oven as well.
  • To hot pan, add oil and mushrooms. Season mushrooms with thyme, salt and pepper. Cook 3 to 5 minutes until all of the veggies are tender. Beat eggs with salt and pepper, dash of half-and-half, lemon zest, scallions and hot sauce. Pour over the mushrooms. Lift and settle eggs in the pan as they brown on the bottom. When the eggs are set but remain uncooked on top, transfer to oven for 7 or 8 minutes, until frittata is golden brown and puffy. Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes.
  • Serve frittata from the hot pan and cut into 6 wedges at the table.

MAGIC MUSHROOM FRITTATA



Magic Mushroom Frittata image

This vegetarian frittata recipe relies on protein-rich kefir farmer cheese and eggs for a hunger fix and shiitakes for their meaty texture; sautéing coaxes out their smoky, savory essence.

Provided by Julie Smolyansky

Yield 4 servings

Number Of Ingredients 12

1 cup plus 2 tablespoons extra virgin olive oil
1 cup sliced shiitake mushrooms
Maldon sea salt
1/2 cup firmly packed lacinato (Tuscan) kale, plus a few extra leaves for garnish (optional)
1 clove garlic, sliced
1/4 cup sliced red onion
6 large brown eggs
3/4 cup organic plain whole-milk kefir
Kefir Farmer Cheese, crumbled
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme

Steps:

  • In a medium sauté pan, heat 1/2 cup of the olive oil over medium- high heat until slightly shimmering. Add the shiitake slices, spreading them evenly around the pan. Now leave those mushrooms alone! Do not touch them until that sizzling sound quiets down; this will help them develop a beautiful golden brown caramelization on one side. Once that happens, give the pan a stir with a wooden spoon, loosening all the mushrooms. Cook for a few minutes more and season with a pinch of sea salt. (Do not salt until the end, as salting draws out moisture in the pan and prevents caramelization.) Remove the mushrooms from the pan and set aside in a bowl or plate to cool.
  • Trim the kale off of its stem and cut into thin strips. In a medium sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the garlic and red onion. When the garlic is slightly browned, add the kale and sauté until soft, 3 to 4 minutes. (Add a small amount of water if the kale begins to stick or turn too brown.) Season with a pinch of sea salt and set aside with the mushrooms.
  • Preheat the oven to 325°F. Place a large shallow nonstick ovenproof dish in the oven.
  • In a bowl, whip the eggs with a whisk until fully beaten and slightly fluffy. Stir in the kefir, 1/2 cup of the olive oil, the farmer cheese, cooked mushrooms, sautéed kale, chopped herbs, and 2 pinches of salt. Pour the entire mixture into the heated ovenproof dish, and bake until slightly browned on top and a knife stuck in the center comes out clean, about 30 minutes. (If opting for the kale garnish, add the leaves after 15 minutes of cooking.)

MUSHROOM-CHEDDAR FRITTATA



Mushroom-Cheddar Frittata image

This American-style vegetarian frittata uses cheddar instead of Parmesan and is spiced up with a dash of mustard and hot-pepper sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 10

1 package (10 ounces) white mushrooms, trimmed and quartered
1/2 pound red new potatoes, cut into 1/2-inch pieces
1 tablespoon olive oil
Coarse salt and ground pepper
8 large eggs
1/2 cup whole milk
1 tablespoon Dijon mustard
1/4 teaspoon hot-pepper sauce
1 cup shredded white cheddar
1 package (10 ounces) frozen chopped broccoli, thawed and patted dry

Steps:

  • Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss mushrooms, potatoes, and oil; season with salt and pepper. Roast for 20 minutes, tossingonce.
  • Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in cheddar and broccoli.
  • Pour egg mixture over mushrooms and potatoes, and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.

MUSHROOM TOMATO FRITTATA



Mushroom Tomato Frittata image

Got this from the Dr. Phil Weight Solution Cookbook. A big hit at the staff breakfast, they always ask for the recipe!

Provided by The Art Teacher

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
6 ounces button mushrooms, thinly sliced (about 3 cups)
1 medium tomatoes, chopped
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon fresh ground pepper
1 1/2 cups Egg Beaters egg substitute or 6 large eggs, beaten until foamy
4 tablespoons grated low-fat parmesan cheese

Steps:

  • Heat oil in a 10-inch non-stick skillet set over medium heat.
  • Add the mushrooms and cook, stirring occasionally until they give off their liquid, liquid comes to a simmer, then reduces to a glaze, about 4 minutes.
  • Stir in the tomato, thyme, salt, rosemary, and pepper; cook 20 seconds, until aromatic. Pour in egg substitute or eggs, making sure the vegetables are evenly distributed, and sprinkle the Parmesan cheese over the top.
  • Cover, reduce heat to low, and cook until set about 12 minutes. Cut into six wedges & serve.
  • Note: You can brown the top of the frittata. Preheat the broiler while the frittata is cooking. Once set, broil it for about 20 seconds, five inches from the heat source, just until the top is slightly browned.

Nutrition Facts : Calories 25, Fat 1.7, SaturatedFat 0.2, Sodium 390.4, Carbohydrate 2.1, Fiber 0.7, Sugar 1, Protein 1.2

WILD MUSHROOM FRITTATA



Wild Mushroom Frittata image

Provided by Molly O'Neill

Categories     brunch, easy, side dish

Time 40m

Yield 12 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 pound shiitake mushrooms, caps only, diced into 1/4 inch cubes
1 1/2 teaspoons kosher salt
6 eggs
1 cup heavy cream
1/2 teaspoon freshly ground black pepper
1/3 cup grated Muenster cheese
1/3 cup grated sharp white cheddar cheese
1/3 cup grated Parmesan cheese
1/3 cup grated mozzarella
1/3 cup cream cheese, cut in 1/4-inch dice

Steps:

  • Heat the oil in a medium skillet. Add the mushrooms and half-teaspoon salt, and cook over medium heat for 2 to 3 minutes, just until soft. Set in a sieve to drain.
  • Beat eggs in a bowl. Add the cream and remaining salt and pepper. Add cheeses and combine. Stir in the mushrooms.
  • Heat oven to 350 degrees. Oil 2 12-portion mini-muffin pans or a 12-portion regular muffin pan with oil spray. Divide the mixture evenly. Bake 15 to 20 minutes for mini-pans, 22 to 25 minutes for regular.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 9 grams, Sodium 235 milligrams, Sugar 2 grams, TransFat 0 grams

WILD-MUSHROOM FRITTATA



Wild-Mushroom Frittata image

Provided by David Lentz

Categories     Egg     Herb     Mushroom     Onion     Breakfast     Brunch     Bake     Sauté     Low Carb     Low Fat     Low Cal     Healthy     Self     Los Angeles     California     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 tbsp extra-virgin olive oil
2 tsp butter
3/4 lb wild mushrooms (such as shiitake), chopped into bite-size pieces
1/4 cup sliced green onions
1 tsp fresh thyme
5 egg whites
2 tbsp each chopped fresh herbs (such as chives, parsley, chervil)
Squeeze of lemon

Steps:

  • Heat oven to 350°F. Heat oil on high in a 6-inch cast-iron skillet for 2 minutes. Add butter; when it foams, add mushrooms. Season with salt and pepper and sauté 5 minutes. Reduce heat to low and add onions and thyme; sauté 2 or 3 minutes. Stir in egg whites with a heatproof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.

CARAMELIZED MUSHROOM AND ONION FRITTATA



Caramelized Mushroom and Onion Frittata image

When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata. - Melissa D'Antonio, Poughkeepsie, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 4 servings.

Number Of Ingredients 12

1 pound sliced fresh mushrooms
1 medium red onion, chopped
3 tablespoons butter
3 tablespoons olive oil
1 shallot, chopped
1 garlic clove, minced
1/2 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
8 large eggs
3 tablespoons heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a 10-in. ovenproof skillet, saute mushrooms and onion in butter and oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add shallot and garlic; cook 1 minute longer., Reduce heat; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, salt and pepper; pour over top. Cover and cook for 4-6 minutes or until eggs are nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts : Calories 465 calories, Fat 38g fat (16g saturated fat), Cholesterol 479mg cholesterol, Sodium 529mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

QUICK AND EASY CHEESY MUSHROOM FRITTATA



Quick and Easy Cheesy Mushroom Frittata image

This mushroom frittata is simple for beginners and a snap for brunch or a quick supper! Fresh ingredients make this dish delicious.

Provided by MrsMeadows

Time 55m

Yield 8

Number Of Ingredients 12

nonstick cooking spray
2 tablespoons unsalted butter
1 medium sweet onion, thinly sliced
1 (8 ounce) package sliced button mushrooms
1 teaspoon garlic salt, or to taste
10 large eggs
⅓ cup half-and-half
2 cups shredded Cheddar cheese
1 (1 ounce) package ranch dressing mix
2 tablespoons dried parsley
1 teaspoon salt-free seasoning blend, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick spray.
  • Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion begins to soften, about 3 minutes. Add mushrooms and garlic salt; cook until onion is translucent and mushrooms have softened, about 5 minutes.
  • While the mushrooms are cooking, beat eggs and half-and-half in a bowl with an electric mixer for 1 minute on low speed. Stir in Cheddar cheese, ranch dressing mix, parsley, seasoning blend, salt, and pepper.
  • Remove mushroom-onion mixture from the heat and allow to cool slightly, about 5 minutes. Add to egg mixture and mix until combined. Pour into the prepared baking dish.
  • Bake in the preheated oven until middle of the frittata is firm, about 30 minutes.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 5.5 g, Cholesterol 273.5 mg, Fat 19.7 g, Fiber 0.6 g, Protein 16.3 g, SaturatedFat 10.5 g, Sodium 742.5 mg, Sugar 1.7 g

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