Porcini mushroom frittata

Mushroom frittata is a classic of Italian cuisine, but with porcini mushrooms back in season this autumn, I chose to cook them this way. Frittata is a versatile dish, naturally gluten-free, and showcases the beauty of porcini mushrooms. Ideal for a quick meal, frittata, with its earthy aromas and melt-in-your-mouth texture, is perfect for both brunch and a light dinner.

Preparation time: 5 minutes

Cooking time: 15 minutes

Total time 20 minutes

Difficulty: Beginner

Servings: 4

Special diet: naturally gluten-free

Ingredients

6 eggs
200g fresh or rehydrated dried porcini mushrooms
1 finely chopped onions
2 cloves of garlic
50g of grated Parmesan cheese
1 tbsp extra virgin olive oil
1 tablespoon of chopped fresh parsley
Salt and pepper to taste

Preparation

1
Preparing porcini mushrooms: If using dried porcini, begin by rehydrating them in lukewarm water for about 20 minutes. Drain and dry them thoroughly. If using fresh porcini, gently clean and slice them.
2
Cooking the porcini mushrooms: Heat the olive oil in a 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 golden brown. Season with salt and pepper and set aside.
3
Egg preparation: In a bowl, beat the eggs with the grated parmesan, a pinch of salt, pepper and chopped parsley.
4
To assemble the frittata: Pour the beaten eggs into the pan containing the sautéed porcini mushrooms. Distribute the mushrooms evenly throughout the mixture. 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.
5
Oven finishing (optional): To get a nicely browned top, you can finish it under the oven broiler for 2 to 3 minutes. Be careful not to let it burn!
6
Serving: Remove the frittata from the mold and serve it hot or at room temperature, accompanied by a green salad or grilled vegetables.

Note

For added flavor, you can add a little fresh thyme or rosemary while cooking the porcini mushrooms. The frittata is even better the next day, served cold or reheated.

Keywords: Italian porcini mushroom recipe, gluten-free porcini mushroom frittata