Monday, January 10, 2011

Meatless Monday: Sherried Mushroom & Goat Cheese Frittata

Back to reality and back on the Meatless Monday track.  I took the easy way out today with a frittata, but since I really didn't eat too many eggs over my trip back to Boston I had a craving.  Besides that I love frittatas, they are easy, hearty and keep great for leftover lunches or dinners.  With the boy back to work today and me heading back on Wednesday, I'm all over easy leftovers.

I love how meaty mushrooms taste and for a carnivore they are a great substitution for meat especially if cooked right.  These mushrooms are so full of flavor and come together very easily.  They can easily be used in anything you like mushrooms in or on, a steak, risotto, let your imagination run wild!

Sherried Mushrooms

2 Tbsp extra virgin olive oil
2 Tbsps unsalted butter
5 oz crimini mushrooms
1/2 shallot - minced
1/4 cup sherry
3 sprigs thyme

1.  Using a damp paper towel, gently brush any excess dirt off of the mushrooms, once clean slice them.
2.  Heat a large skillet over medium heat.  Add in butter and oil and swirl to combine.  Add shallots and saute for 1 minute.  Add mushrooms.
3.  Saute mushrooms for 5 minutes at medium heat.  Lower heat to medium low, add sherry & thyme.  Saute for 5-10 more minutes until the sherry cooks off.
4.  Remove sprigs of thyme and set aside while prepping the rest of the frittata.

Mushroom Frittata
serves 3-4

7 large eggs
2/3 cup milk
1 small handful flat leaf parsley - roughly chopped
1/4 cup grated parmigiano
1 Tbsp unsalted butter
Sherried Mushrooms.
1-2 oz goat cheese
salt & pepper

1.  Whisk together the eggs, milk, parsley and parmigiano.  Heat a large non-stick skillet over medium heat.  Once the pan is heated, coat it with butter, all along the bottom and sides of the pan.
2. Add the egg mixture to the heated pan. As is cooks periodically pull the cooked sides away from the pan to let some of the uncooked egg mixture redistribute and flow to the sides of the pan.
3. After a few minutes, once bottom of the eggs have set, evenly spread the sherried mushrooms on top.  Let it cook for a few more minutes, until the egg mixture is cooked 3/4 of the way. Sprinkle the goat cheese on top and place in the oven.
4. Let cook for 10 mins or until the eggs are cooked all the way through and maybe even start to brown a bit. Remove pan from oven and carefully transfer frittata to a cutting board. Cover with a foil tent and let rest for 5 minutes.
5. Once the frittata has rested, cut into wedges, like a pizza and serve.

Participating in Meatless Monday's has given me a new found love for mushrooms, I always ate them before but didn't think anything of them either way.  But when they are cooked properly they are truly delicious and so satisfying.  This is one example, as is my Portobello Burger.  My new blog adventure "no reEATS" will give me plenty of opportunities to play with mushrooms even more and find new and creative ways to use them.  


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