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Morel Mushrooms are an edible wild mushroom that is truly a Spring treat. They only pop up for a few weeks every Spring and are incredibly difficult to find, making their slight woodsy flavor all the more desirable. Remove from heat and set aside until asparagus is done roasting.
Alright, don’t linger, let’s practice this asparagus, morel mushroom, and leek frittata menu with 8 materials which are surely easy to find, and we have to process them at the very least through 8 measures. You should commit a while on this, so the resulting food could be perfect.
Composition of Asparagus, Morel Mushroom, and Leek Frittata:
- Take 8 for eggs
- Give 1/2 cup heavy cream
- You need 10 of stalks of asparagus
- Give 1/2 cup for leeks, chopped
- Require 1 cup - fresh morels, cleaned and halved
- Require 1 tbsp of minced garlic
- Get 2 tbsp butter
- Make ready 1 cup of freshly grated parmesan cheese
I've made a meatless version with goat cheese and it was incredible! This frittata combines two of my favourites vegetables, asparagus and mushrooms. Morels with Fettuccine, Asparagus and Goat Cheese. Muscovy Duck with Cherry and Boiler Onion Sauce.
Asparagus, Morel Mushroom, and Leek Frittata process:
- In a medium bowl, beat eggs with the cream and salt and pepper.
- Partially cook the asparagus and cut into 1" slices.
- In a large oven proof, non stick skillet, heat butter and sautè the leek and garlic until soft.
- Add morels and cook until wilted and most of the liquid is cooked off. Add the asparagus and egg mixture.
- Cook in a 350° oven until set, about 7-10 minutes.
- Add the cheeses on top and bake an additional 4 minutes, until the cheese is melted.
- Remove from the oven and slide the frittata onto a serving platter.
- You may use onion in place of the leeks if desired.
Whipping a huge amount of air into the eggs is the secret to making this frittata as fluffy as a cloud. Intense earthiness from the morels flows through the tarragon into the flavor of the eggs with the. Halve or quarter mushrooms if larger than bite-sized. Chop asparagus and scallions into bite-sized pieces, and set aside. This vegetarian frittata goes together so quickly, you can enjoy it on even the busiest weekday mornings—but it also makes a terrific quick dinner at the other end of Trim the roots and wilted leaves from the leeks.
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