Wild Mushroom Frittata

Why You’ll Love This Recipe

I love this recipe because mushrooms bring so much flavor to a relatively simple egg dish. Sautéing them until golden concentrates their earthy taste and removes excess moisture, giving me a frittata that is flavorful rather than watery.

I can also adapt the recipe depending on which mushrooms I find. Cremini, shiitake, oyster, maitake, and chanterelle mushrooms all work beautifully, and I often combine several varieties for a more interesting texture and flavor.

Another reason I enjoy this frittata is its versatility. I can serve it warm from the oven, at room temperature, or chilled, making it convenient for brunches and meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large eggs
• Mixed wild mushrooms
• Shallot
• Garlic
• Olive oil
• Unsalted butter
• Heavy cream or whole milk
• Gruyère, Parmesan, or goat cheese
• Fresh thyme
• Fresh parsley
• Salt
• Freshly ground black pepper

I like using a combination of mushrooms because each variety contributes something different. I might combine meaty cremini mushrooms with delicate oyster mushrooms and shiitakes for a deeper, more complex flavor.

Directions

1. I preheat the oven to 375°F (190°C) and make sure I have an oven-safe skillet ready.
2. I clean the mushrooms and slice or tear larger varieties into bite-sized pieces. I avoid soaking fresh mushrooms in water because they can absorb excess moisture.
3. I heat the olive oil and butter in the skillet over medium-high heat. Once hot, I add the mushrooms, spreading them out so they have enough room to brown.
4. I cook the mushrooms for about 6 to 8 minutes, stirring occasionally, until they release their moisture and become golden around the edges.
5. I add the finely chopped shallot and cook for another 2 to 3 minutes. I then stir in the garlic and fresh thyme and cook briefly until fragrant.
6. In a large bowl, I whisk the eggs with the cream or milk, salt, and black pepper until evenly combined.
7. I reduce the skillet to medium-low heat and arrange the mushroom mixture evenly across the bottom.
8. I pour the egg mixture over the mushrooms and sprinkle the cheese across the top. I cook everything on the stovetop for about 2 to 3 minutes, just until the edges begin to set.
9. I transfer the skillet to the preheated oven and bake for approximately 10 to 15 minutes, or until the eggs are just set in the center.
10. I remove the frittata from the oven and let it rest for about 5 minutes. I finish it with fresh parsley, additional thyme, black pepper, or a little extra cheese before slicing.

Servings and Timing

I usually prepare this frittata in a 10-inch oven-safe skillet. It makes approximately 6 servings when I serve it as part of a breakfast or brunch.

• Prep time: 15 minutes
• Cook time: 25 minutes
• Resting time: 5 minutes
• Total time: about 45 minutes
• Servings: 6

Variations

For a spinach and mushroom frittata, I add fresh baby spinach to the mushrooms during the final minute or two of sautéing. I cook it just until wilted before adding the eggs.

When I want something particularly creamy, I use crumbled goat cheese. Its tangy flavor contrasts nicely with the earthy mushrooms. Gruyère gives me a nuttier flavor, while Parmesan provides a sharper, saltier finish.

I sometimes add cooked bacon or pancetta when I want a heartier frittata. I cook the meat first, remove excess fat, and then use the same skillet to sauté the mushrooms.

For additional vegetables, I can add asparagus, leeks, caramelized onions, or roasted red peppers. I make sure any vegetables with a high water content are cooked before adding the egg mixture.

For extra herbal flavor, I replace or combine the thyme with chives, tarragon, rosemary, or parsley.

Storage/Reheating

I let leftover Wild Mushroom Frittata cool before transferring it to an airtight container. I refrigerate it promptly and keep it for up to 3 to 4 days.

When I want to reheat individual slices, I warm them gently in the microwave until heated through. I can also place the frittata in a covered oven-safe dish and warm it in a 325°F (165°C) oven. I prefer gentle reheating because excessive heat can make the eggs rubbery.

I can enjoy leftover frittata cold or at room temperature as well. If I am serving refrigerated frittata at room temperature, I avoid leaving it out for extended periods.

I generally prefer refrigerating rather than freezing this dish. Freezing is possible, but I find that eggs and mushrooms can release moisture after thawing, which changes the texture.

FAQs

What mushrooms are best for a Wild Mushroom Frittata?

I like combining varieties such as cremini, shiitake, oyster, maitake, porcini, or chanterelle mushrooms. I choose whatever looks fresh and flavorful, and I use a mixture whenever possible to create more variety in texture and taste.

How do I keep my mushroom frittata from becoming watery?

I cook the mushrooms thoroughly before adding the eggs. Mushrooms release considerable moisture as they cook, so I continue sautéing until that liquid evaporates and the mushrooms begin to brown. I also cook other high-moisture vegetables before adding them.

Can I make Wild Mushroom Frittata ahead of time?

Yes. I can prepare the entire frittata ahead, refrigerate it, and serve it chilled, at room temperature, or gently reheated. This makes it particularly convenient when I am planning a brunch and do not want to cook everything immediately before serving.

Can I make this frittata without dairy?

Yes. I can omit the cheese and replace the cream or milk with an unsweetened dairy-free alternative. I prefer a neutral-flavored option so it does not compete with the mushrooms and herbs.

What can I serve with Wild Mushroom Frittata?

I like serving it with a simple green salad, roasted potatoes, fresh fruit, or crusty bread. For brunch, I often pair it with toast and a lightly dressed arugula salad, which balances the richness of the eggs and cheese.

Conclusion

Wild Mushroom Frittata is one of my favorite ways to turn simple eggs into a flavorful and versatile meal. I love the combination of golden mushrooms, fresh herbs, creamy eggs, and melted cheese, and I can change the mushroom varieties and add-ins depending on what I have available.

Wild Mushroom Frittata

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A savory Wild Mushroom Frittata filled with golden mushrooms, shallots, fresh herbs, creamy eggs, and melted cheese. This versatile one-skillet dish is perfect for breakfast, brunch, or a light dinner.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Breakfast
• Method: Stovetop and Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 10 large eggs
• 12 ounces mixed wild mushrooms, sliced or torn into bite-sized pieces
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/3 cup heavy cream or whole milk
• 3/4 cup shredded Gruyère, grated Parmesan, or crumbled goat cheese
• 1 teaspoon fresh thyme leaves, plus more for serving
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper, plus more for serving

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Instructions

1. Preheat the oven to 375°F (190°C) and prepare a 10-inch oven-safe skillet.
2. Clean the mushrooms and slice or tear larger varieties into bite-sized pieces.
3. Heat the olive oil and butter in the skillet over medium-high heat. Add the mushrooms and spread them into an even layer.
4. Cook the mushrooms for 6 to 8 minutes, stirring occasionally, until their released moisture evaporates and they become golden around the edges.
5. Add the shallot and cook for 2 to 3 minutes. Stir in the garlic and thyme and cook briefly until fragrant.
6. In a large bowl, whisk together the eggs, cream or milk, salt, and black pepper until evenly combined.
7. Reduce the heat to medium-low and arrange the mushroom mixture evenly across the bottom of the skillet.
8. Pour the egg mixture over the mushrooms and sprinkle the cheese evenly over the top. Cook on the stovetop for 2 to 3 minutes, until the edges begin to set.
9. Transfer the skillet to the oven and bake for 10 to 15 minutes, or until the eggs are just set in the center.
10. Remove the frittata from the oven and let it rest for about 5 minutes. Garnish with parsley, additional thyme, black pepper, or extra cheese before slicing and serving.

Notes

• Cremini, shiitake, oyster, maitake, porcini, and chanterelle mushrooms all work well; use a mixture for more complex flavor and texture.
• Cook the mushrooms until their excess moisture evaporates and they begin to brown to prevent a watery frittata.
• For a spinach variation, add baby spinach during the final 1 to 2 minutes of cooking the mushrooms and cook until wilted.
• Cooked bacon or pancetta can be added for a heartier variation.
• Asparagus, leeks, caramelized onions, or roasted red peppers can be added, but high-moisture vegetables should be cooked before adding the eggs.
• For a dairy-free variation, omit the cheese and replace the cream or milk with a neutral unsweetened dairy-free alternative.
• Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
• Serve leftovers chilled, at room temperature, or gently reheated in the microwave or a 325°F (165°C) oven.

Nutrition

• Serving Size: 1/6 frittata
• Calories: 260 kcal
• Sugar: 2 g
• Sodium: 390 mg
• Fat: 19 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.2 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 17 g
• Cholesterol: 345 mg