Shitake Mustard Green Frittata

I love me a frittata in the morning for brunch.  The kids, not so much so this is really a frittata for 2.  Add in a side of hash browns or toast and some juice and its a full meal.

I used curly mustard greens, rib removed and coarsely chopped.  Its got more of an earthy peppery bite to it so you if you don't like it, swap out baby spinach in the same quantity.  It seems like a lot of greens, and it will overwhelm the pan at first, but as they give up water and wilt, they will shrink considerably.

Different for me is this doesn't call for any additional salt.  Parmesan, the real deal you buy in wedges is a pretty salty cheese to start with so you can use it as your "salt" If on first bite you feel it isn't seasoned enough give it a little sprinkle of maldon sea salt if you must.

Shitake Mustard Green Fritatta

• 3 eggs
• 1 T half and half
• 1/4 c finely shredded mozzarella
• 5 T grated Parmesan
• 4 Shitake mushrooms - stems removed, sliced 
• 2 c coarse chopped mustard greens ( or any other green you have around)
• 1 clove garlic minced
• 1/4 t ground black pepper

Preheat oven to 350F

Over medium-high heat add 2 T olive oil to an 8" saute pan.  Stir fry the mushrooms and ground black pepper until browned, about 5-7 minutes  Add mustard greens and garlic.  Stir constantly until wilted and greens are reduced to 1/4 or less of original volume.

Whisk together eggs, half and half, mozzarella and 3 T Parmesan.  Reduce heat on pan to medium, add eggs.  Stir slowly until ingredients are well distributed and bottom has set, about 2-3 minutes.  Remove pan from heat and put in preheated oven and bake for 25-30 minutes until puffed and browned.  Garnish with additional 2 T Parmesan and serve hot.

There is flavor in the brown...don't skimp on browning your Shitake

Chicken Mushroom Soup

Yesterday was a cold (well 58 is cold for the LA area) and rainy wet until later in the afternoon. What better for a soup day?

I raided the pantry and put together this quick soup. Tasty. Filling. Doesn't get much better.

Chicken Mushroom Soup

• 1 lb cooked chicken - coarse chop
• 1/2 large onion - diced
• 2 C coarse chopped carrot
• 1 1/2 C coarse chopped celery (including tops)
• 4 oz dried mushroom - coarse chopped
• 2 cup fresh spinach leaves
• 2 C wide egg noodles
• 1 T chopped garlic
• 1 t black pepper
• 2 t thyme
• 1 t rosemary
• 1 bay leaf
• 2 T parsley
• 8 C chicken broth - low sodium
• salt to taste
  

Coat bottom of large stock pot with olive oil. Heat over medium high heat. Add onion, black pepper and cook 4-5 minutes. Add carrots and celery cook another 4-5 minutes until oil is getting some browned bits. Add garlic, stir for a minute.

Add chicken, mushrooms and broth. Simmer 30 minutes until mushrooms are soft. Add noodles and cook another 10 minutes until al dente. Add spinach leaves and stir 1-2 minutes until wilted. Serve with some fresh parmesan grated on top.

I like this soup for a few reasons, first it is full of stuff. Second is it is big on flavor.

I keep several of the 1 lb bags of ready to use grilled chicken from costco on hand for quick meals during the week.

Costco also has these HUGE bags of dried shitake mushrooms that are so cheap. They are really handy to have around. Toss them into soups as is like I did here. Chop them coarsely in a food processor and add to your marinara sauce to help thicken it. Whirl them until fine and add to your beef stew instead of flour to thicken the sauce like a gravy for another layer of flavor.