Poached Wild Mushroom Frittata


Having had a disaster with a mushroom moussaka attempt, truly warranting the name messaka, I have abandoned that recipe altogether. Actually it was pretty symbolic of how the whole frenzied week has been going. But I have tried one other new recipe using egg coddlers. This recipe is adapted from the brochure with the Wihlem Wagenfeld Jenaer Glas edition, one of which I ordered through a site in England recently. Fair warning: the postage may exceed your item! Here is my result.

What you will need

2 farm fresh eggs

1.8 ounces organic heavy cream

@1/4 teaspoons fresh grated nutmeg

1 cup sliced wild porcini (or other field boletus mushrooms, fresh or reconstituted)

2 shallots, finely chopped

2 tablespoons butter or olive oil

1/2 teaspoon Maldon salt flakes or sea salt

1/4 teaspoon fresh milled mixed color peppercorns

1/2 cup tender fresh spring peas, out of the pods

1/2 cup grated gruyere or Gouda cheese (50g)

1 white marinated chopped anchovy filet, optional

1 ounce mixed fresh herbs, including snipped chives and green scallion stalks, flat leaf parsley, and basil

1 ounce pea shoots, arugula or cress

1/2 teaspoon fresh grated gingerroot


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