Simmer earthy cremini mushrooms in sherry laced with fresh thyme and shallots for a rich, long-stewed flavor. Goat cheese crumbles balance the tangy mushrooms with its creamy texture and mellow flavor. This recipe comes to us from Jen Hoffmeister who writes the blog Picante Dolce.
- 2 tablespoons olive oil (preferably extra-virgin)
- 3 tablespoons unsalted butter, divided
- 1 small shallot, minced
- 5 ounces cremini mushrooms, sliced
- 1/4 cup sherry
- 3 sprigs fresh thyme
- 7 eggs
- 2/3 cup skim milk
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup freshly grated parmesan cheese
- 2 ounces goat cheese, crumbled
- Salt and pepper, to taste
Heat the olive oil and 2 tablespoons of butter in a skillet over medium heat. When the butter melts, add the shallot and cook 1 minute, or until softened. Add the mushrooms.
Cook, stirring occasionally, 5 minutes or until the mushrooms begin to soften. Reduce heat to medium-low and add the sherry and thyme. Cook 5minutes more, or until the sherry has evaporated. Remove and discard the thyme sprigs; set the mushrooms aside.
Preheat an oven to 400 degrees F. In a medium bowl, whisk together the eggs, milk, parsley and parmesan.
In a large ovenproof nonstick skillet over medium heat, melt the remaining tablespoon of butter. Tilt the pan to ensure the butter covers the entire surface of the skillet.
Add the egg mixture to the skillet. Using a flexible spatula, pull the cooked sides away from the pan and tilt the pan to allow some of the uncooked egg mixture to flow into the space; continue doing this around the perimeter of the frittata. Cook 4 minutes, or until the egg mixture begins to set, but the top is still slightly undercooked. Top with the mushrooms and goat cheese.
Transfer the skillet to the oven and cook 8 minutes, or until the edges are golden brown.