WILD MUSHROOM FRITTATA
Provided by Rachael Ray : Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 12
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.
GRILLED WILD MUSHROOM SAUSAGE
Provided by Food Network
Number Of Ingredients 11
Steps:
- For the chicken mousse: Puree chicken in a food processor until smooth. Add salt and pepper and the egg. Pulse just to combine and scrape the sides. While food processor is running, add cream gradually through the feed tube. Chill and reserve.
- Wash and slice the mushrooms. In a hot saute pan, cook the mushrooms with butter. When mushrooms are brown, add shallots and herbs. Remove from the pan and chill.
- Fold together mushrooms and chicken.
- Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile of the mushroom mixture. Roll the plastic into a log. Tie the ends with a string and tie into links. Poach in simmering water for 10 minutes. Shock the links in ice water. This can be done up to 3 days ahead.
- To serve, remove the sausage from the plastic and grill or roast it until it is hot throughout (about 10 minutes). Slice the sausage and serve it with a tossed salad.
MUSHROOM AND SPINACH FRITTATA
Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 45m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.
- Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan if desired.
- Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set though there will be a layer on the top that is not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 2 grams, TransFat 0 grams
TARRAGON, MUSHROOM & SAUSAGE FRITTATA
Serve up this filling frittata in just 20 minutes. With tarragon and mustard to boost the flavour and asparagus to top up your greens, it's also rich in folate
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the grill to high. Heat the oil in a medium-sized, non-stick frying pan, add the mushrooms and fry over a high heat for 3 mins. Squeeze the sausagemeat out of their skins into nuggets, add to the pan and fry for a further 5 mins until golden brown. Add the garlic and asparagus and cook for another 1 min.
- Whisk the eggs, soured cream, mustard and tarragon in a jug. Season well, then pour the egg mixture in to the pan. Cook for 3-4 mins, then grill for a further 1-2 mins or until the top has just set with a slight wobble in the middle. Serve with the salad leaves, if you like.
Nutrition Facts : Calories 433 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
More about "sausage and wild mushroom frittata recipes"
SAUSAGE AND MUSHROOM FRITTATA - KITSCHEN CAT
From kitschencat.com
Estimated Reading Time 1 min
- In oven-safe skillet, brown sausage in oil then add chopped mushrooms and onion. Cook for 5-6 minutes until tender. Add chopped kale and stir to wilt, then add seasonings.
- Turn heat down to medium low and pour in eggs. Gently stir for 5 minutes, then place skillet in oven to finish cooking. This will take 10-15 minutes.
SAUSAGE FRITTATA - JO COOKS
From jocooks.com
5/5 (3)Total Time 15 minsCategory Breakfast, BrunchCalories 284 per serving
- Turn on your oven to broil. In a large skillet, melt the butter and add the sausage. Break the sausage with a fork as much as you can. Cook the sausage for a minute or so.
- Season the mushrooms and sausage with salt and pepper. After the sausage has cooked and the onion is soft, pour the eggs over the mushrooms and sausage.
BUTTERNUT SQUASH, MUSHROOM, KALE AND SAUSAGE FRITTATA
From closetcooking.com
WILD MUSHROOM FRITTATA RECIPE - LOS ANGELES TIMES
From latimes.com
SAUSAGE AND MUSHROOM FRITTATA - THE PALEO MOM
From thepaleomom.com
SAUSAGE AND MUSHROOM FRITTATA - THE RECIPE CRITIC
From therecipecritic.com
OUR FAVORITE FRITTATA RECIPES - FOOD COM
From foodnetwork.com
PALEO SAUSAGE AND MUSHROOM FRITTATA RECIPE - COOK …
From cookeatpaleo.com
EASY SAUSAGE AND MUSHROOM FRITTATA RECIPE — EAT THIS …
From eatthis.com
2.8/5 (239)Category BreakfastAuthor David Zinczenko And Matt GouldingCalories 300 per serving
FRITTATA WITH SAUSAGE, WILD MUSHROOMS AND CHEDDAR
From williams-sonoma.com
SAUSAGE FRITTATA WITH VEGGIES - SUBURBAN SIMPLICITY
From suburbansimplicity.com
SAUSAGE AND MUSHROOM BREAKFAST FRITTATA | PUNCHFORK
From punchfork.com
SPINACH AND MUSHROOM FRITTATA RECIPE - SOUTHERN LIVING
From southernliving.com
11 BEST MELINA HAMMER RECIPES FROM PICKLED PEACHES TO CRISPY …
From food52.com
BLENDED SAUSAGE AND MUSHROOM FRITTATA WITH POTATOES AND GOAT …
From mushroomcouncil.com
SPINACH, SAUSAGE, & MUSHROOM FRITTATA - CHELSEA JOY EATS
From chelseajoyeats.com
MUSHROOM AND SAUSAGE FRITTATA | BREAKFAST RECIPES
From goodto.com
BEST SAUSAGE AND WILD MUSHROOM FRITTATA 352503 RECIPES
From alicerecipes.com
SAUSAGE AND MUSHROOM BREAKFAST FRITTATA RECIPE | RECIPES.NET
From recipes.net
ITALIAN HOMEMADE SAUSAGE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love