Poached wild mushroom frittata
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Author Notes: 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. - Sagegreen
Serves 4
- 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
- Place the eggs in a bowl. Using whisk beaters begin to whip the eggs. Slowly pour in the cream and continue to beat until foamy. Sprinkle in the nutmeg.
- Melt the butter (or olive oil) in a skillet. Add the shallots and saute for 1 minute. Add the mushrooms and fresh peas to saute for two minutes. Season with salt and pepper. Preheat the oven to 275 or 300 degrees.
- Fold the mushroom mix into the eggs and cream. Stir in the grated cheese and optional anchovy. Next add the fresh herbs, greens and ginger. Pour this mix into 4 buttered egg coddlers (4.5 oz size or custard cups). Lock the coddlers (or cover and seal the custard cups).
- Place the coddlers in a large pan for a water bath. Fill the pan 2/3 of the way with very hot water (@180 degrees). Bake in a low oven (275) for about 45 minutes to an hour or a moderate oven (300) for 30 to 45 minutes to your desired degree of softness/hardness.
- This recipe was entered in the contest for Your Best Mushrooms
Tags: brunch
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4 months ago Jacquies Spot
And i can sign in to your site via my FB!!! Double awesome for this site!
4 months ago Jacquies Spot
wow! sounds awesome... a must make Thanks for sharing :)
about 2 years ago wssmom
This sounds as if it would not only be comforting to eat, but very soothing and relaxing to make. I release a LOT of stress in the kitchen! Looking forward to making it one afternoon. p.s. Messaka hahaha ...
about 2 years ago Sagegreen
Thanks, wssmom. Funny thing is that my regular moussaka usually is pretty nice, but I could not get an all mushroom version to work at all.
about 2 years ago gingerroot
Beautiful, and sounds delicious.
about 2 years ago Sagegreen
Thanks so much, ginngerroot.
about 2 years ago Sagegreen
...and sorry for the typo there.
about 2 years ago Midge
This sounds great Sagregreen. Hope this week is better!
about 2 years ago Sagegreen
Thanks, Midge. It is funny- when I don't have time to think of recipes, it is really a bad week. But when I can squeeze some time in, the week is already better!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
We're living through the same week. And this is utterly lovely.
about 2 years ago Sagegreen
Thanks, boulangere. The weekend is almost here to come up for some air!
about 2 years ago MyCommunalTable
Yummy and you have those coddling cups! Envious.
about 2 years ago Sagegreen
Thanks! I have 4 this size and 2 smaller ones. They are so great!!
about 2 years ago healthierkitchen
Sounds delicious - love your head note "messaka!"
about 2 years ago Sagegreen
Thanks, hk. That other recipe resulted in tasty, but pretty ugly glop!
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
You're back! I was wondering where you were this week! This sounds great and is gorgeous as usual.
about 2 years ago Sagegreen
Thanks! I have missed being able to be active! We have the frenzy of the last month of the semester ahead before I return.
about 2 years ago dymnyno
Sounds delicious! Wish that one was in front of me right now!
about 2 years ago Sagegreen
Thanks, dymnyno. It was very soothing. I hope to catch up viewing other recipes this weekend.
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Yum!
about 2 years ago Sagegreen
Thanks! This was a high comfort lunch in an otherwise almost near impossible week!