I love wild or forest mushroom season!
I don't pick them myself as I haven't a clue what's edible and what kills.
I started learning, a few years ago when we lived in Andorra. The mountain fields are full of all sorts of lovely, and not so lovely, mushrooms.
In Andorra, as in most of Europe, one can take their gathered mushrooms into the local pharmacy and the pharmacist will sort through them, discarding the poisonous ones - and giving a mini-lesson in mycology at the same time.
Everyone I knew was out gathering, cooking and enjoying wild mushrooms.
It seemed the thing to do....
Until a famous, local mushroom-er, of some 20-odd years experience, died from a fresh, wild mushroom omelet.
His wife had made it for him, as usual, but she didn't have one herself, also as usual.
It seems she never had much faith in his abilities.
It seems she was right.
I hung up my mushroom basket after that. I buy them in the local markets - and hope that they know what their doing.
You can use wild, cremini, or regular button mushrooms for these mini frittatas. They are good when made ahead and served at room temperature for a picnic, but tonight they'll be served warm with a roasted tomato to garnish.
Mushroom Mini Frittatas
2 1/2oz (75gr) mushrooms wild or an interesting cultivated variety 75gr, 2.6oz
2 shallots 75gr, 2.6oz
1 clove garlic 3gr, .1oz
3 eggs 195gr, 6.9oz
1/2 cup Gruyère cheese or other cheese 60gr, 2oz
1 tsp dried thyme
2 tsp olive oil 9gr, .3oz
butter or cooking spray
1 tomato 200gr, 7oz
1 tsp olive oil 4.5gr, .15oz
Olives for garnish optional - if you have them
Cut tomato in half. Place in a small baking dish, drizzle with oil and bake for 20 minutes.
Clean mushrooms, discard stems and chop caps. Mince shallots and garlic. In medium nonstick skillet sauté mushrooms, shallots and garlic in oil over medium-high heat until golden, 7 - 10 minutes. Remove from heat. Butter or spray a nonstick muffin (tartlet) pan - one that holds 6. If you're using silicone you don't need to. Divide mushrooms evenly between the cups. Slice the cheese then cut into smaller pieces. Divide evenly and place on top of mushrooms. Crack the eggs into a large bowl, add thyme and whisk well. Using a ladle or spoon divide mixture evenly between 6 muffin cups, spooning over mushrooms. Bake at 400F (200C) for 12 - 15 minutes or until golden and set.
Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out. Serve with a tomato half and a garnish of olives, warm or at room temperature.
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Entire Recipe / per serving
Calories: 753 / 376.5
Total Carbohydrates: 26 / 13
Dietary Fiber: 3 / 1.5
Total Fat: 53 / 26.5
Saturated Fat: 21 / 10.5
Cholesterol: 889 / 444.5
Protein: 44 / 22
Calcium: 588 / 294
Sodium: 668 / 334
Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
