Shiitake Mushroom Frittata Recipes

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SHIITAKE MUSHROOM FRITTATA



Shiitake Mushroom Frittata image

Make and share this Shiitake Mushroom Frittata recipe from Food.com.

Provided by dicentra

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

8 large eggs
1/2 cup goat's milk
salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
2 medium leeks, white parts and a little of the light green part, halved and sliced thinly. (Note -- Make sure to wash thoroughly, after cutting in half, pat dry.)
1/2 lb shiitake mushroom, stems removed, and sliced into 1/4 inch slices. You can substitute cremini mushrooms for the shiitak
1/4 lb sheep milk or 1/4 lb goat milk feta cheese, crumbled

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.

Nutrition Facts : Calories 300.8, Fat 19.9, SaturatedFat 6.2, Cholesterol 383, Sodium 183.9, Carbohydrate 13.7, Fiber 2.2, Sugar 4.8, Protein 17.3

SHIITAKE MUSHROOM AND CHEESE FRITTATA



Shiitake Mushroom and Cheese Frittata image

Vegetables, which vary widely in their protein content, are valuable for bringing fiber to protein-centered meals. In this frittata, mushrooms add flavor and B vitamins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

8 ounces shiitake mushrooms, stems discarded, caps cut into 1/4-inch slices
1 small onion (about 6 ounces), halved and cut into 1/4-inch-thick slices
1 1/2 teaspoons fresh thyme
2 tablespoons olive oil
Coarse salt
10 large eggs
1/2 cup ricotta cheese
1/4 teaspoon freshly ground pepper

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.

Nutrition Facts : Calories 230 g, Cholesterol 365 g, Fat 16 g, Fiber 2 g, Protein 14 g, Sodium 408 g

SHIITAKE MUSHROOM FRITTATA



Shiitake Mushroom Frittata image

Yet another of my favorites from the Vegetarian Times! Again, preparation and cooking times are estimates.

Provided by GoKittenGo

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
3 tablespoons minced shallots
3 cups shiitake mushrooms, stemmed and sliced thin
1 1/2 teaspoons fresh savory, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
10 large eggs
1 cup Fontina cheese, shredded (about 3 ounces)
1 tablespoon chopped parsley

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.

Nutrition Facts : Calories 257.1, Fat 16.3, SaturatedFat 6.4, Cholesterol 373.4, Sodium 458.4, Carbohydrate 12.3, Fiber 1.6, Sugar 3.9, Protein 16.4

SHIITAKE FRITTATA SQUARES WITH PROSCIUTTO



Shiitake Frittata Squares with Prosciutto image

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 11

2 teaspoons unsalted butter
8 ounces fresh shiitake mushrooms, stems discarded and caps finely chopped
2 shallots, minced
1/4 cup water
1 1/2 tablespoons finely chopped fresh tarragon
2 whole large eggs
6 large egg whites
1/4 cup finely shredded parmesan
1/2 teaspoon kosher salt
8 thin slices prosciutto
24 thin fresh chives

Steps:

  • Melt butter in a 9- to 10-inch nonstick skillet over moderate heat, then cook mushrooms and shallots, stirring occasionally, 3 minutes. Add water and cook, stirring, until liquid is evaporated and mushrooms are tender and golden, about 5 minutes. Stir in tarragon.
  • While mushrooms are cooking, lightly beat together whole eggs, whites, parmesan, kosher salt, and pepper to taste.
  • Preheat broiler.
  • Add egg mixture to mushrooms, then cook over high heat, stirring briskly, until eggs are softly scrambled, 2 to 4 minutes. Reduce heat to low and form frittata into a 6 1/2-inch square with a spatula. Cook over low heat until bottom is set, about 2 minutes.
  • Place skillet under broiler (wrap nonmetal handles in foil), 5 to 6 inches from heat, and broil until eggs are just firm to the touch and barely golden, 1 to 2 minutes.
  • Transfer frittata to a cutting board and cool. Trim edges of square, then cut frittata into 24 rectangles.
  • Cut each prosciutto slice lengthwise into 3 strips. Wrap a prosciutto strip lengthwise around each egg rectangle, then tie a chive around crosswise. Serve at room temperature.

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

ASPARAGUS AND MUSHROOM FRITTATA



Asparagus and Mushroom Frittata image

This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender.

Provided by MAGGIDEW

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
3 tablespoons olive oil
½ pound fresh asparagus, trimmed and cut into 1 inch pieces
½ pound fresh mushrooms, sliced
6 eggs
1 tablespoon water
1 teaspoon chopped fresh thyme
3 tablespoons freshly grated Parmesan cheese
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
  • In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
  • Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.5 g, Cholesterol 199.3 mg, Fat 16 g, Fiber 1.2 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 183 mg, Sugar 1.8 g

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.)

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