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Kitchen Notebook

February 26, 2018

Hakurei and Trumpet Mushroom Frittata

30 Mins


Serves 2



  • 6 Eggs
  • 1 cup Trumpet Royale Mushrooms, sliced
  • 2 Hakurei Turnips, sliced into rounds
  • 2 Tbsp Fromage Blanc
  • ½ Onion Diced
  • 2 Tbsp Olive Oil
  • ¼ cup Milk (optional)
  • Salt and Pepper

Heat oil in a medium skillet. Add sliced turnip and sauté until they start to become tender, then add in mushrooms, onion and more oil if needed and continue to sauté until mushrooms are tender and slightly golden brown. Lower heat.

In a medium bowl, whisk together the eggs and milk, if using with a pinch of salt. Add egg mixture to the vegetables, tilting pan slightly to ensure even distribution. Add dollops of Fromage Blanc and cook over low-medium heat until eggs begin to set, around 10 minutes.

Finish cooking under broiler for about 3 minutes.

30 Mins King Trumpet Mushroom Veg Vegetarian

1 Comment


March 31, 2018

This was a simple and delicious variation on a frittata: the subtle variety of flavors mixed well. I ate all of the the Fromage Blanc before getting around to making this recipe, so we substituted regular cream cheese, which worked nicely.

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1 Comment

30 Mins King Trumpet Mushroom Veg Vegetarian

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