Mushroom Frittata

Mushroom frittata

If you have followed my blog for a while, you know that I love frittatas. I love frittatas anytime of the day. They make an elegant statement when served for breakfast and brunch. Having friends over for lunch? You can create a savory frittata in less than an hour. Serve the frittata with a cup of soup or a side salad. Are you looking for a simple, healthy yet hearty main for dinner. Try a frittata.

Have you tried my broccoli and cheese frittata or my fall veggie frittata? My spring frittata with delicate young asparagus is also a winner. Any of these choices or  a combination of  your favorite veggies, meats and cheeses to create your own original frittata are perfect to serve anytime of the day or evening.

So, here is one more frittata made with a traditional french mushroom mixture called duxelles.

Duxelles, simply put, are a combination of fresh mushrooms that are finely chopped and then cooked with seasonings until all of the liquid from the mushrooms has evaporated. I used white button mushrooms and shiitake for my preparation of duxelles this year. If you desire an even earthier flavor, rehydrate 2-3 ounces of dried mushrooms and add those to the mushroom mixture to further enhance the flavors.

Most french recipes use shallots. Because I am from south Louisiana, I prefer green onions in and on almost everything. So I sautéed a little green onion and some garlic in butter. I chopped the mushrooms in the food processor. They need to be very fine but not pureed. If you use the food processor, make sure that you pulse the mushrooms so that they do not turn into paste. I season the mushrooms with a splash of white wine or sherry, dried thyme, and some fresh chopped Italian parsley. Then I cooked the mushrooms until all of the moisture had evaporated.

I grated a little fresh parmesan on top and baked the frittata for about 20-25 minutes. This savory frittata is hearty enough to serve for breakfast, lunch or dinner.

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