Morel Mushroom Frittata
Ingredients
3 tablespoons olive oil, divided
1 onion, diced
2 cloves garlic, minced
1 cup morel mushrooms, sliced
6 large eggs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Salt and pepper to taste
Instructions
1. Preheat oven to 350°F (175°C).
2. Heat 2 tablespoons of oil in a large oven-proof skillet over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
3. Add the mushrooms and cook until lightly browned, about 5 minutes. Remove from heat and set aside.
4. In a medium bowl, whisk together the eggs, cheese, parsley, salt, and pepper.
5. Add the remaining 1 tablespoon of oil to the skillet and pour in the egg mixture. Cook over medium-low heat until the edges begin to set, about 5 minutes. Arrange the mushroom mixture on top of the eggs.
6. Transfer the skillet to the oven and bake until the frittata is set and lightly browned, about 20 minutes.
7. Let cool for 10 minutes before slicing and serving.
Nutrition Information
Serving size: 1/6 of recipe
Calories: 250
Total Fat: 16g
Saturated Fat: 4g
Cholesterol: 210mg
Sodium: 110mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 3g
Protein: 15g
Morel Mushroom Soup
Ingredients
2 tablespoons butter
1 onion, diced
2 cloves garlic, minced
1 cup morel mushrooms, sliced
4 cups vegetable broth
1/4 cup dry white wine
1/4 teaspoon dried thyme
Salt and pepper to taste
Instructions
1. Heat the butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
2. Add the mushrooms and cook until lightly browned, about 5 minutes.
3. Add the vegetable broth, white wine, and thyme. Bring to a boil, reduce heat, and simmer for 10 minutes.
4. Carefully transfer the soup to a blender and blend until smooth. Return to the pot and season with salt and pepper to taste.
5. Simmer for another 10 minutes, stirring occasionally.
6. Serve hot.
Nutrition Information
Serving size: 1/6 of recipe
Calories: 90
Total Fat: 3g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 470mg
Carbohydrates: 9g
Fiber: 2g
Sugar: 4g
Protein: 4g
Morel Mushroom Risotto
Ingredients
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 cup morel mushrooms, sliced
2 cups Arborio rice
1/2 cup dry white wine
4 cups vegetable broth
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Instructions
1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
2. Add the mushrooms and cook until lightly browned, about 5 minutes.
3. Add the rice and cook, stirring constantly, for 2 minutes.
4. Add the wine and cook until it is absorbed, about 2 minutes.
5. Add 1 cup of broth and cook, stirring constantly, until it is absorbed. Repeat with remaining broth, 1 cup at a time, until the rice is cooked through and creamy, about 20 minutes.
6. Stir in the Parmesan cheese and parsley and season with salt and pepper to taste.
7. Serve hot.
Nutrition Information
Serving size: 1/6 of recipe
Calories: 300
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 370mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 2g
Protein: 10g
