Mushroom frittata is a classic of Italian cuisine, but with porcini mushrooms making a comeback this fall, I chose to cook them this way. Frittata is a versatile and naturally gluten-free dish that highlights porcini mushrooms. Ideal for a quick meal, the frittata, with its woody aromas and melting texture, lends itself equally well to brunch and a light dinner.
Ingredients
Preparation
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Preparing the porcini mushrooms: If you are using dried porcini mushrooms, start by rehydrating them in lukewarm water for about 20 minutes. Drain and dry them carefully. If you have fresh porcini mushrooms, clean them gently and slice them into pieces.
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Cooking the porcini mushrooms: Heat the olive oil in a frying pan over medium heat. Add the chopped onion and garlic, then sauté until translucent. Add the porcini mushrooms and sauté for 5 to 7 minutes, until nicely browned. Salt, pepper and set aside.
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Preparation of eggs: In a bowl, beat the eggs with the grated parmesan, a pinch of salt, pepper and chopped parsley.
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Assemble the frittata: Pour the beaten eggs into the pan containing the sautéed porcini mushrooms. Distribute the porcini mushrooms evenly throughout the preparation. Cook over medium-low heat for 5 to 7 minutes without stirring, until the frittata is set around the edges. You can flip it in the pan or finish it in the oven.
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Oven finishing (optional): To get a nicely browned frittata on top, you can finish it under the oven broil for 2 to 3 minutes. Be careful not to let it burn!
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Serving: Unmold the frittata and serve it hot or at room temperature, accompanied by a green salad or grilled vegetables.
Note
For more flavor, you can add a little fresh thyme or rosemary when cooking the porcini mushrooms. The frittata is even better the next day, served cold or reheated.
Italian porcini mushroom recipe, gluten-free porcini mushroom frittata
