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Porcini Frittata

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Porcini are widely available dried, sometimes they're quite difficult to buy fresh. They're one of the best mushrooms, with an intense, rich flavour that will pervade the frittata.

Porcini are widely available dried, sometimes they're quite difficult to buy fresh. They're one of the best mushrooms, with an intense, rich flavour that will pervade the frittata.

Ingredients

Serves: 2-3

Metric Cups
  • 15 grams dried porcini
  • 6 medium eggs
  • 3 tablespoons mascarpone cheese
  • 3 tablespoons fresh flatleaf parsley (fresh, chopped)
  • 3 tablespoons extra virgin olive oil
  • 1 onion (halved and sliced)
  • 125 grams button mushrooms
  • 1 tablespoon parmesan cheese
  • 1 tablespoon unsalted butter
  • 75 grams wild mushrooms (fresh)
  • salt
  • pepper
  • 1 ounce dried porcini
  • 6 medium eggs
  • 3 tablespoons mascarpone cheese
  • 3 tablespoons fresh italian parsley (fresh, chopped)
  • 3 tablespoons extra virgin olive oil
  • 1 onion (halved and sliced)
  • 4 ounces button mushrooms
  • 1 tablespoon parmesan cheese
  • 1 tablespoon unsalted butter
  • 3 ounces wild mushrooms (fresh)
  • salt
  • pepper

Method

Porcini Frittata is a community recipe submitted by Miki1978 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put the porcini in a small bowl and cover with warm water. Leave to soak for 30 minutes.
  • Break one egg into a bowl, add the mascarpone and mix well. Add the remaining eggs and whisk briefly with a fork. Stir in the parsley and season.
  • Heat one tbs of the oil in the frying pan, add the onion and cook over low heat until soft.
  • Add another tbs of oil and the button mushrooms and cook for 5 minutes. Drain the porcini (reserving the soaking liquid) and chop if large. Add to the pan and cook for 2 minutes.
  • Transfer the mushrooms and the onions to the eggs and mix gently. Wipe out the pan with kitchen paper, add the remaining oil and heat gently.
  • Add the frittata mixture and cook over low heat until browned on the underside and nearly set on top.
  • Sprinkle with Parmesan and slide under a hot grill to finish cooking the top and melt the cheese. Transfer to a warm serving plate.
  • Melt the butter in the frying pan, add the wild mushrooms and the porcini soaking liquid and sauté. Spoon over the top of the frittata and serve.
  • Put the porcini in a small bowl and cover with warm water. Leave to soak for 30 minutes.
  • Break one egg into a bowl, add the mascarpone and mix well. Add the remaining eggs and whisk briefly with a fork. Stir in the parsley and season.
  • Heat one tbs of the oil in the frying pan, add the onion and cook over low heat until soft.
  • Add another tbs of oil and the button mushrooms and cook for 5 minutes. Drain the porcini (reserving the soaking liquid) and chop if large. Add to the pan and cook for 2 minutes.
  • Transfer the mushrooms and the onions to the eggs and mix gently. Wipe out the pan with kitchen paper, add the remaining oil and heat gently.
  • Add the frittata mixture and cook over low heat until browned on the underside and nearly set on top.
  • Sprinkle with Parmesan and slide under a hot grill to finish cooking the top and melt the cheese. Transfer to a warm serving plate.
  • Melt the butter in the frying pan, add the wild mushrooms and the porcini soaking liquid and sauté. Spoon over the top of the frittata and serve.
  • Tell us what you think