Poached wild mushroom frittata

April 14, 2011

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

Ingredients

  • 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
In This Recipe

Directions

  1. 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.
  2. 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.
  3. 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).
  4. 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.

More Great Recipes:
Frittata|Anchovy|Cheese|Egg|Milk/Cream|Mushroom|Nutmeg|Shallot|Vegetable|Pea|Make Ahead|Vegetarian

Reviews (21) Questions (0)

21 Reviews

Jacquies S. January 19, 2013
And i can sign in to your site via my FB!!! Double awesome for this site!
 
Jacquies S. January 19, 2013
wow! sounds awesome... a must make Thanks for sharing :)
 
wssmom April 21, 2011
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 ...
 
Author Comment
Sagegreen April 21, 2011
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.
 
gingerroot April 20, 2011
Beautiful, and sounds delicious.
 
Author Comment
Sagegreen April 20, 2011
Thanks so much, ginngerroot.
 
Author Comment
Sagegreen April 20, 2011
...and sorry for the typo there.
 
Midge April 18, 2011
This sounds great Sagregreen. Hope this week is better!
 
Author Comment
Sagegreen April 18, 2011
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!
 
boulangere April 14, 2011
We're living through the same week. And this is utterly lovely.
 
Author Comment
Sagegreen April 15, 2011
Thanks, boulangere. The weekend is almost here to come up for some air!
 
MyCommunalTable April 14, 2011
Yummy and you have those coddling cups! Envious.
 
Author Comment
Sagegreen April 15, 2011
Thanks! I have 4 this size and 2 smaller ones. They are so great!!
 
healthierkitchen April 14, 2011
Sounds delicious - love your head note "messaka!"
 
Author Comment
Sagegreen April 14, 2011
Thanks, hk. That other recipe resulted in tasty, but pretty ugly glop!
 
drbabs April 14, 2011
You're back! I was wondering where you were this week! This sounds great and is gorgeous as usual.
 
Author Comment
Sagegreen April 14, 2011
Thanks! I have missed being able to be active! We have the frenzy of the last month of the semester ahead before I return.
 
dymnyno April 14, 2011
Sounds delicious! Wish that one was in front of me right now!
 
Author Comment
Sagegreen April 14, 2011
Thanks, dymnyno. It was very soothing. I hope to catch up viewing other recipes this weekend.
 
hardlikearmour April 14, 2011
Yum!
 
Author Comment
Sagegreen April 14, 2011
Thanks! This was a high comfort lunch in an otherwise almost near impossible week!