Mushroom and mozzarella frittataJul 13, 2015
Frittata con funghi e mozzarella
Inspired by the That’s Amore Cheese gorgeous bocconcini and seasonal wild mushrooms, this frittata is the simplest and most delicious lunch at this time of year. For this recipe to be successful you must use a mixture of mushrooms including some of the delicious cultivated types we now have available at our markets. When mixed together with even just a few wild ones they make a dish all that much more special. Naturally you must use the best “bocconcini” available or the frittata will not be the same.
Ingredients for 6 people
6 extra-large very fresh free range eggs
200 gr tub of That’s Amore Cheese bocconcini
2 garlic cloves – crushed with the skin on
A dozen sprigs of coarsely parsley
3 to 4 tbs of extra virgin olive oil
Salt and Pepper
500 of assorted wild and cultivated mushrooms – in this recipe I used the following:
- A small bunch of enoki mushrooms – about 100 gr
- 3 small sized pine mushrooms
- 2 large and 4 baby king brown mushrooms
- 4 smallish sized shiitake mushrooms
- 6 medium sized Swiss brown mushrooms
You will need a non-stick frypan about 25 cm x 5 to 6 cm deep that can be used in the oven.
Slice the mushrooms in very similar sized pieces (not too small), quarter the pine mushrooms and divide the enoki mushrooms by removing their base. Chop the bocconcini in small pieces about half a cm long.
Warm the extra virgin olive oil in the nonstick frypan, add the garlic and allow it to gently flavor the oil. When the oil is fragrant add all the mushrooms, except the enoki, and stir so that they will be fully coated in the extra virgin olive oil. Sauté the mushrooms on a lively flame for 3 to 5 minutes, being careful that they do not start to release any water. Keep the flame high and keep stirring, just before finishing, add the enoki mushrooms and cook one minute stirring all time together with the rest of them. Should you have some water in the pan at the end of the cooking, drain the mushrooms.
Season with a little salt and pepper.
In a large bowl, break the eggs add a little salt and pepper, add the mushrooms, stir well and blend with the eggs. Add the chopped mozzarella and the coarsely chopped parsley. Stir and blend all the ingredients together.
Warm the oven to 180°.
Transfer the egg mixture to the same non-stick frypan the mushrooms were cooked in. Bake the frittata in the oven at 180° for 30 minutes, then transfer to the grill for a few minutes if the surface is not golden. Based on the type of oven you have this grilling step may not be necessary.
Serve warm with a light green salad, for a perfect and delicious lunch.
Buon appetito and happy cooking!