Frittata di Funghi Porcini

Ingredients

Equipment Needed

• •10-inch nonstick or well-seasoned cast iron skillet
• •Broiler-safe handle or handle wrap
• •Fine-mesh sieve
• •Flexible spatula

Instructions

1. 1

   Prepare the porcini

   If using dried porcini, place them in a bowl and cover with one cup of warm water. Let them soak for 30 minutes. Lift the mushrooms out gently, leaving any grit behind. Squeeze excess liquid back into the bowl, then strain the soaking liquid through a fine-mesh sieve lined with a paper towel. Reserve this liquid. If using fresh porcini, brush away any dirt with a soft brush or damp cloth. Never submerge fresh porcini in water. Slice the mushrooms one-quarter inch thick.

   The soaking liquid from dried porcini is liquid gold. Use it in risotto, add it to broth, or reduce it into the mushrooms themselves. Never discard it.
2. 2

   Cook the mushrooms

   In a 10-inch nonstick or well-seasoned cast iron skillet, melt 2 tablespoons of the butter over medium heat. When the foam subsides, add the shallot and cook until soft and translucent, about 2 minutes. Add the porcini slices and spread them in a single layer. Let them cook undisturbed for 2 minutes to develop color on the bottom. Stir, then continue cooking until the mushrooms are golden at the edges and tender throughout, about 5 minutes more. If using reconstituted dried porcini, add 2 tablespoons of the strained soaking liquid and let it evaporate. Season lightly with salt and pepper. Transfer the mushrooms to a plate to cool slightly.

3. 3

   Beat the eggs

   Crack the eggs into a bowl. Add the grated Parmigiano-Reggiano, chopped parsley, a generous pinch of salt, and several grinds of black pepper. Beat with a fork until the yolks and whites are just combined. Do not overbeat into froth. You want a homogeneous mixture with visible streaks of yolk. Fold in the cooled mushrooms.

4. 4

   Cook the frittata slowly

   Wipe out the skillet if needed and add the remaining tablespoon of butter over medium-low heat. When melted, swirl to coat the bottom and sides. Pour in the egg mixture and immediately reduce the heat to low. The frittata must cook gently. Use a spatula to push the edges toward the center during the first two minutes, letting uncooked egg flow underneath. Then leave it alone. Cook until the bottom is set and golden, the edges pull away from the pan, and the top is still slightly wet, about 12 to 15 minutes.

   Patience here is everything. High heat creates a rubbery frittata with a burnt bottom. Low heat creates the creamy, golden result you want. Listen to your pan. You should hear nothing but a gentle whisper.
5. 5

   Finish the frittata

   Position an oven rack six inches from the broiler and heat the broiler. Slide the skillet under the broiler and cook until the top is set and lightly golden with a few brown spots, 1 to 2 minutes. Watch it constantly. The difference between done and overdone is seconds. Alternatively, place a large plate over the skillet, flip the frittata onto the plate, then slide it back into the pan to cook the second side for 1 to 2 minutes.

6. 6

   Rest and serve

   Slide the frittata onto a cutting board and let it rest for 5 minutes. The eggs continue cooking from residual heat and the texture improves as it settles. Cut into wedges and serve warm or at room temperature. In Italy, frittata is often eaten at room temperature, and some would say the flavor deepens as it cools. This is a matter of preference. What is not optional is eating it the same day you make it.

Chef Tips

• •Fresh porcini appear in markets from late summer through autumn. They should be firm, not slimy, with tight caps and stems that smell of earth and forest. A soft porcini is a rotting porcini.
• •Dried porcini vary wildly in quality. Look for whole slices, not crumbled dust. They should smell intensely of mushrooms, not of nothing. Store them sealed in a cool, dark place.
• •Do not add cream. Americans add cream to everything with eggs. Italians do not add cream to frittata. The eggs provide their own richness when cooked properly.
• •A frittata at room temperature is not a cold frittata. It is how Italians often eat it, tucked into bread for a mid-morning snack or served as part of an antipasto. Do not refrigerate it unless you must keep it overnight.

Advance Preparation

• •Dried porcini can be soaked up to 4 hours ahead. Keep the mushrooms and strained liquid refrigerated separately.
• •The cooked mushrooms can be prepared the night before and refrigerated. Bring to room temperature before adding to eggs.
• •The finished frittata keeps at room temperature for up to 4 hours, loosely covered. Refrigerated, it lasts overnight but the texture changes. Never microwave to reheat. Room temperature is better than reheated.

Frequently Asked Questions

Nutrition Information

1 serving (about 165g)