Asparagus & Mushroom Frittata
This lovely, springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!
Ingredients:
1 tablespoon olive oil
1 large bunch fresh asparagus
6 ounces wild mushrooms
1 cup onion, peeled and thinly sliced
8 large eggs
½ cup ricotta cheese
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
Method:
1. Heat oil in a large, oven-safe skillet over medium heat. Add the asparagus, onion and mushrooms, then cover and cook until onions and vegetables are tender, but not brown, about 4-5 minutes; remove from heat.
2. Set aside 4-6 asparagus spears and a few of the mushrooms. Cut remaining asparagus into thirds and return to the skillet.
3. In a separate bowl, beat together eggs, ricotta cheese, lemon juice, salt and pepper until everything is blended nicely. Pour the mixture over vegetables and reduce heat to low. Cover and cook until eggs are almost set, about 7 minutes.
4. Preheat the broiler while eggs are cooking. Remove pan from heat, uncover, and arrange reserved asparagus and mushrooms over the eggs. Broil 6 inches from heat until eggs are set and starting to brown, about 3 minutes. Cut into wedges to serve.
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Morel Mushroom Frittata
This lovely frittata can be easily served for brunch, lunch, or dinner; you choose!
Ingredients:
1 tablespoon olive oil
1 large bunch fresh asparagus
1 cup Morel mushrooms, washed
1 cup sweet onion, peeled and thinly sliced
4 duck eggs or 8 large chicken eggs
½ cup ricotta cheese
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
Method:
1. Heat oil in a large, oven-safe skillet over medium heat. Add the asparagus, onion and mushrooms, then cover and cook until onions and vegetables are tender, but not brown, about 4-5 minutes; remove from heat.
2. Set aside 4-6 asparagus spears and a few of the mushrooms. Cut remaining asparagus into thirds and return to the skillet.
3. In a separate bowl, beat together eggs, ricotta cheese, lemon juice, salt and pepper until everything is blended nicely. Pour the mixture over vegetables and reduce heat to low. Cover and cook until eggs are almost set, about 7 minutes.
4. Preheat the broiler while eggs are cooking. Remove pan from heat, uncover, and arrange reserved asparagus and mushrooms over the eggs. Broil 6 inches from heat until eggs are set and starting to brown, about 3 minutes. Cut into wedges to serve.
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Spring Risotto with Wild Mushrooms, Asparagus & Herbs
Earthy mushrooms, tender asparagus, and creamy Arborio rice come together in this elegant spring risotto—rich, comforting, and brightened with fresh herbs and lemon.
Ingredients:
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (optional)
½ finely chopped onion or shallot
1–2 tablespoons chopped garlic (optional)
8 tablespoons butter or olive oil (or a mixture)
¼ cup grated Grana cheese
2 tablespoons chopped parsley
2 cups mixed wild mushrooms, washed, trimmed as needed, and sautéed in butter until golden brown
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 teaspoon lemon zest
Pea shoots, for garnish
Sea salt and freshly ground black pepper, to taste
Method:
1. Prep your components: In a saucepan, bring the chicken stock to a boil, then reduce to a low simmer to keep warm. Bring a small pot of salted water to a boil. Blanch asparagus for 1–2 minutes until bright green and just tender. Drain and set aside.
2. In a large saucepan over medium-low heat, melt 4–5 tablespoons butter. Add onion and cook until soft but not browned. Stir in garlic and cook for another minute. Add Arborio rice and stir for about 1 minute until lightly translucent at the edges. Add a ladleful of warm stock and stir until nearly absorbed. Continue adding stock gradually, stirring frequently. Add the wine along with one of the ladles of stock, if using. Continue cooking until the rice is creamy and tender, about 20–25 minutes total.
3. To finish, stir in remaining butter, Grana cheese, parsley, asparagus, lemon zest, and most of the sautéed mushrooms. Season with salt and pepper. Spoon into bowls and top with the remaining mushrooms, extra cheese, and a tangle of fresh pea shoots.
Variation: Try topping each individual portion of risotto with a fried duck egg for a truly decadent finish!
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Spring Frittata with Mushrooms & Asparagus
This golden frittata folds tender morels, crisp spring veggies, and creamy eggs into one irresistible skillet meal perfect for brunch or a light supper.
Ingredients:
6–8 farm-fresh eggs
½ cup mixed jarred mushrooms
1 small bunch asparagus, trimmed and cut into 1-inch pieces
1 small bunch baby broccoli, chopped
1 small shallot, finely diced
2 tablespoons olive oil
¼ cup whole milk or cream
⅓ cup goat cheese or grated Gruyère (optional)
Sea salt and fresh ground pepper, to taste
Fresh herbs (chives, parsley, or tarragon), for garnish
Method:
1. Preheat the oven to 375°.
2. In a 10-inch oven-safe skillet, heat olive oil over medium heat. Add shallots and cook until soft, about 2 minutes. Add mushrooms and cook until tender and golden, then stir in asparagus and baby broccoli. Cook for another 3–4 minutes until just tender. Season with salt and pepper.
3. In a bowl, whisk the eggs with milk or cream, and a pinch of salt. Stir in cheese if using. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine, then let cook undisturbed for 2–3 minutes until the edges begin to set.
4. Transfer the skillet to the oven and bake for 10–12 minutes, or until the frittata is puffed and set in the center. Let cool slightly, then garnish with fresh herbs. Slice into wedges and serve warm or at room temperature.
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Wild Mushroom & Agretti Frittata
Earthy wild mushrooms and tender agretti give this simple frittata an autumnal Italian spin, perfect for brunch, lunch, or an easy supper.
Ingredients:
1 tablespoon olive oil
1 bunch agretti, tough ends trimmed
1 cup mushrooms, cleaned and sliced
1 cup onion, peeled and thinly sliced
8 large eggs
½ cup ricotta cheese
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
Method:
1. Heat the olive oil in a large, oven-safe skillet over medium heat. Add the onion and mushrooms and cook until the onion is tender and the mushrooms are lightly browned, about 5–7 minutes.
2. Set aside a few of the prettiest mushrooms for the top of the frittata. Add the agretti to the skillet and cook just until wilted and tender, about 2–3 minutes. Remove the skillet from the heat.
3. In a separate bowl, beat together the eggs, ricotta cheese, lemon juice, salt, and pepper until well blended. Pour the mixture over the vegetables and reduce the heat to low. Cover and cook until the eggs are almost set, about 7 minutes.
4. Preheat the broiler while the eggs are cooking. Remove the pan from the heat, uncover, and arrange the reserved mushrooms over the top. Broil about 6 inches from the heat until the eggs are fully set and beginning to brown, about 3 minutes. Cut into wedges to serve
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How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms found in this week’s box.
Ingredients:
Dried wild mushrooms
Tools:
Medium saucepan
Handheld strainer
2-3 cups warm water, stock or wine
Method:
1. Place mushrooms in a medium saucepan. (Dried mushrooms will reconstitute to 6-8 times their dry weight.)
2. Cover mushrooms with warm water, stock or wine. Bring to a boil, then turn off heat. Allow to soak in liquid for at least 15-20 minutes; gradually the mushrooms will begin to soak in moisture and plump.
3. Drain mushrooms of liquid with the strainer. Reserve the flavorful soaking liquid for use in soup, stocks and more! Briefly sauté the reconstituted mushrooms in a little butter or olive oil, add a splash of white wine if desired, add salt and pepper to taste, and then use according to your recipe.
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Leek & Mushroom Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.
Ingredients:
2 tablespoons olive oil, divided
2 medium leeks, whites and pale green parts only, chopped
1 cup mushrooms, such as baby Shiitake, thinly sliced
12 large eggs
½ cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
¾ cup shredded Fontina cheese, divided
Sea salt and fresh ground pepper
Method:
1. Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
2. Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in ½ cup cheese. Season with salt and pepper.
3. Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
4. Sprinkle remaining ¼ cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.
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Roasted Oyster Mushrooms
Roasting these mushrooms in the oven lends rich, concentrated flavor—delicious!
Ingredients:
1½ pounds Oyster mushrooms, halved if large
4 tablespoons cold unsalted butter, diced
½ cup chicken stock
¼ cup olive oil
Freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 425°.
2. Arrange the mushroom slices on a large rimmed baking sheet in a slightly overlapping layer. Dot the mushrooms with butter and drizzle with the chicken stock and olive oil. Season with salt and pepper.
3. Roast the mushrooms in the center of the oven for about 20 minutes, turning occasionally, until the stock has evaporated and the mushrooms are tender and lightly browned in spots. Blot with paper towels and transfer to a plate. Sprinkle the mushrooms with the parsley and serve.
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Cinnamon Cap Mushroom & Ricotta Crostini
This elegant little starter is a beautiful showcase for this week’s Cinnamon Cap mushrooms.
Ingredients:
Extra-virgin olive oil
3 ounces Cinnamon Cap mushrooms, wiped clean and trimmed
1 clove of garlic, peeled and finely chopped
2 miniature sweet red peppers, seeded and sliced
4 tablespoons ricotta, drained
A few sprouts of chives, or other combination of fresh herbs, such as parsley or lovage, snipped
Sea salt and freshly ground black pepper
4 slices Italian Rustica bread
Method:
1. Set a heavy frying pan, big enough to hold all the mushrooms in one layer, over medium high heat and add a tablespoon of extra virgin olive oil. Add the garlic and shake the pan to coat the garlic and keep it from sticking, cooking until fragrant, about 1-2 minutes. Add mushrooms and peppers, salt and pepper and fry gently for a few minutes until peppers have softened and mushrooms are golden.
2. Meanwhile, drizzle the bread slices with a bit of olive oil and toast under the broiler on both sides. When toasted, divide ricotta and sautéed vegetables between the slices. Sprinkle with the snipped herbs and serve immediately.
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Pan-Fried Oyster Mushrooms with Garlic
A rustic and beautiful side dish, these easy pan-fried mushrooms taste meaty and garlicky, yet delicate and fresh.
Ingredients:
1 pound Oyster mushrooms, cleaned and cut into evenly sized pieces
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, peeled and smashed
Sea salt and fresh ground pepper, to taste
Method:
1. Place butter and olive oil in a heavy skillet set over medium-high heat. When the butter is melted, add the mushrooms to the skillet in one single layer.
2. Cook the mushrooms for 2 minutes, or until golden. Flip over the mushrooms and add the smashed garlic to the skillet. Reduce heat to medium-low; season with salt and pepper and continue to cook the mushrooms until they start to brown, spooning the butter over the mushrooms as they cook.
3. Remove from heat. Add more salt and pepper, as needed, and serve.
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