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MUSHROOM AND ALLIUM FRITTATA FOR ALL DAY BRUNCH
TIME: 30 minutes
Even in Sonoma County’s slowest season, nourishment seems to fall from the sky with rains rolling in and earthly treasures literally bursting from the forest floor. Between the last bountiful weeks of our CSAs and the foraged abundance at our feet, each haul seems to outdo the last. We make some version of this frittata once a week. It will last a few days as an easy breakfast or it won’t make it past noon depending on who’s around the house and how many projects are keeping us tethered to the kitchen that day! Adjust & eyeball your measurements accordingly.
• 7+ eggs
• Mushrooms (black trumpets, maitakes, and hedgehogs are our breakfast faves)
• Alliums (1-2 medium leeks, 1/2 large onion, 1-2 small shallots, or a bunch of scallions)
• Herbs (oregano, thyme, parsley, dill, chives, whatever's still kicking around in the herb garden)
• Heavy cream
• Salt and black pepper to taste
Preheat your oven to 350°.
Prepare your mushrooms by gently brushing off any dirt with a clean toothbrush, paint brush, or mushroom brush. Chop into cork sized pieces while still maintaining the shape of the fruit.
Finely chop or dice your alliums (and save those green leek leaves for stock!)
In a medium bowl, whisk 7 eggs with salt and pepper. Add a generous glug of heavy cream and incorporate.
Heat a 10-12 inch skillet over medium heat and add the mushrooms to sweat out the moisture, stirring occasionally for ~7 minutes.
Once the mushrooms are cooked down and starting to golden, add in a thick slab of butter and add the alliums, cooking until tender.
Stir in herbs and pour in egg mixture.
Gently shake the pan to distribute the veggies and herbs evenly, then pop in the oven until the edges are flaky and golden and the center stays firm, about 15 minutes.
Remove and let cool. Top with shaved parmesan, chives, and parsley.
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