A hearty mushroom frittata with the fresh taste of spring asparagus. You can sub egg-substitute – but there’s no sub for the Parmesan!
- 3 tablespoons olive oil or butter
- 8 oz. mixed Chef’s Sampler mix, or other MYCOPIA™ mushrooms
- ½ bunch (about ¾ cup when cut up) asparagus in one inch pieces – use just the tender parts
- 3 Tablespoons shallots, chopped
- 12 eggs (or 3 cups Egg Beaters™)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fines herbes, dried (Fines herbes is a classic French blend of chervil, chives, parsley and tarragon.)
- 3 Tablespoons fresh parsley
- 3 Tablespoons plain Greek yogurt (or milk, or cream)
- ¼ to ½ cup Parmesan cheese, grated
- Cut mushrooms into ½ inch pieces and asparagus slightly larger.
- Sauté mushrooms, asparagus and shallot in olive oil in a 10” non-stick skillet that can go under the broiler. Mushrooms should be well cooked, shallots not browned, asparagus nicely done. Oddly enough, it all seems to happen in about the same time.
- Meanwhile beat the eggs, yogurt and seasonings together, pour into the pan, reduce heat to lowest setting and stir gently. The secret of a good frittata is to have the eggs cooked enough, but not dry.
- When not yet set, sprinkle parmesan over the top and put the pan under the broiler. It will finish cooking there. Allow to brown just lightly. If your pan is cooperative, you can slide it out whole onto a large plate, if not, cut into wedges to serve.
- 2 Tablespoons olive oil
- 1 small onion diced finely (about ½ cup)
- 12 ounces diced MYCOPIA mushrooms, Maitake Frondosa, Velvet Pioppini or Trumpet Royale (about two cups)
- 3/4 pound parsnip, grated (about two cups)
- 1 ½ teaspoons fresh sage or ½ teaspoon dried
- 2 teaspoons fresh thyme or ½ teaspoon dried
- 3 Tablespoons fresh parsley (do not substitute dried, it’s just not worth it)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 Tablespoon Paprika (Hungarian is preferred)
- (Best done in a cast iron or heavy stainless skillet) Sauté the onions in the olive oil until they become translucent, then add the mushrooms and cook, stirring often until the mushrooms begin to brown a little.
- Add the grated parsnip, herbs and spices. Stir, add a few tablespoons of water and cover with a lid. Allow to steam for five minutes, then stir again and leave the lid off while the hash continues to cook.
- Scrape bottom of pan with a spatula to bring up the browned bits. Parsnips should be fully cooked in just a few more minutes. While you’re tasting to see if they are done, you can also decide if you want to add a little more seasonings.
Parsnips have 40% fewer calories than potatoes and a much lower glycemic load. Specialty organic mushrooms from MYCOPIA add savory flavor so you can skip the bacon or sausage too.
Roasted or sautéed mushrooms can be substituted for half of the potatoes in any recipe with a savings of about 50% of calories, or try this recipe for Maitake Mushroom Hash.
- 8 ounces Maitake Frondosa (or another MYCOPIA™ mushroom variety, Velvet Pioppini or Trumpet Royale)
- 2 Tablespoons olive oil or butter
- ¼ cup finely diced leek (white part) or sweet onion
- ¼ teaspoon dried thyme (or more to taste)
- ½ teaspoon Hungarian paprika (or more to taste)
- ¼ teaspoon salt
- A few grinds of black pepper
- 1 teaspoon sherry or balsamic vinegar
- 2 Tablespoons fresh parsley
- Chop the mushrooms to your desired size. Do you prefer “country fried potatoes” or “hash browns”? Sauté the leeks or onions and mushrooms over medium heat stirring frequently until they begin to soften.
- Add all the seasonings (except vinegar and fresh parsley), then reduce heat to low.
- Continue cooking until lightly browned and aromatic. Sprinkle with vinegar, stir, top with parsley and stir again. Very nice with an egg on top.
Smoky, crisp, chewy and savory. Makes vegetarians grin and even carnivores will love it.
- 8oz. Mycopia Trumpet Royale mushrooms sliced lengthwise, 1/8 inch thick
- 4 tsp. reduced-sodium soy sauce
- 3 tsp. vegetable oil
- 1 tsp. toasted sesame oil
- 1 tsp. balsamic vinegar
- 1 tsp. smoked sweet paprika
- Whisk together the five ingredients above and toss with the sliced Trumpet Royale until they are evenly coated.
- Spray a baking sheet with non-stick spray and roast at 325º for about twenty minutes, turning once. The mushrooms will brown slightly and should be crispy/chewy when cooled.