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Wild Mushroom and Cream Frittata

Wild Mushroom and Cream Frittata
This wild mushroom frittata is my go-to when the air turns crisp. It captures the deep, woodsy scent of a forest floor after rain, all folded into something warm and comforting. The mushrooms bring that unmistakable earthiness, perfectly balanced by the creamy eggs. It’s humble food, really, but feels special on a cool evening. No fuss, just honest flavors coming together. I love serving it straight from the pan, maybe with a simple green salad. That tender set center? Pure simple magic. Makes any autumn night feel like home.
Ingredients
  • 6 large eggs
  • 20 g (0.7 oz) dried wild mushrooms
  • 60 ml (1/4 cup) heavy cream
  • 40 g (1/4 cup) diced shallot
  • 1 small garlic clove minced
  • 5 g (1 tsp) fresh thyme leaves
  • 15 g (1 tbsp) unsalted butter plus more for greasing
  • Salt and white pepper to taste
  • Fresh thyme or parsley for garnish
Instructions

1. Preheat oven to 375°F (190°C)

2. Place dried mushrooms in a bowl cover with hot water and soak 20 to 30 minutes until softened

3. Drain mushrooms squeeze out excess water and chop coarsely

4. Heat butter in a 9-inch (23 cm) oven-safe skillet over medium heat

5. Add shallot and cook until softened about 3 minutes

6. Stir in garlic and chopped mushrooms cook until tender and dry about 5 minutes

7. Season with salt and white pepper

8. In a bowl whisk eggs heavy cream thyme salt and pepper

9. Pour egg mixture over mushrooms in skillet and stir gently

10. Cook 2 to 3 minutes until edges set

11. Transfer skillet to oven and bake 12 to 15 minutes until puffed and center is set

12. Remove from oven let cool 5 minutes

13. Garnish with fresh thyme or parsley and serve warm

Tools
  • Skillet
  • Oven
  • Whisk
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Wooden spoon

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