Guest guest Posted January 13, 2004 Report Share Posted January 13, 2004 Does this sound good??? It was a recipe in my Diamond Organic newsletter... Mushroom Frittata with Shiitake Mushrooms 3 Tbsp olive oil 3/4 cup onion, diced1 clove garlic, minced8 ounces fresh Shiitake mushrooms6 farm fresh eggs1/4 cup bread crumbs2 ounces Monterey Jack cheese2 Tbsp fresh chopped cilantro1/2 tsp sea salt1/8 tsp each: oregano, white pepper, and hot pepper sauce » If stems of shiitake are tough, remove them and slice caps. Sauté onion, garlic and mushrooms in olive oil over medium heat until barely limp. » Beat eggs in large boil, add the mushrooms and the remaining ingredients. Pour into a buttered 7" x 11" pan or a round 9" pan. Bake at 325F for about 30 minutes, or until firm and lightly browned. » Cut into squares or wedges. Makes about 6 dozen one-inch square appetizers, or six luncheon sized wedges. Trumpet Royale with Spinach and Hazelnuts 4 oz. Trumpet Royale Mushrooms2 Tbsp olive, walnut or other vegetable oil12 ounces washed baby spinach leaves 2 Tbsp balsamic vinegar3 Tbsp toasted hazelnuts, chopped (for garnish)Sea Salt and ground black pepper to taste » Cut mushrooms into 1/2 inch chunks. Sauté in oil over medium-high heat for three minutes. » Spread spinach over the mushrooms, pour on balsamic vinegar and cover pan tightly. Shut off the heat. Leave lid on for two minutes, then sprinkle with salt and pepper. If spinach is not sufficiently cooked, return to heat uncovered, stirring gently for a few minutes longer. » Garnish with chopped hazelnuts. Serves four. Hotjobs: Enter the "Signing Bonus" Sweepstakes Quote Link to comment Share on other sites More sharing options...
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