It’s another Meat-Free Monday in association with The South African Mushroom Farmers’ Association.
Following an indulgent weekend, supper can be a light and fun event. With the seasonal change from winter to spring we can appreciate lighter meals, paired with a crisp Rocket Salad and slices of toasted baguettes.
Today I am sharing with you the Smoked Salmon & Mushroom Frittata for a Meat-Free Monday suggestion.
Served with: KWV 10 Year Brandy & Cold Brew Cocktail
Yield: Serves 4-6
- 8 XL free-range eggs
- 125ml milk or cream
- Salt and pepper, to taste
- 200g baby spinach, stems removed
- 2 tablespoons olive oil
- 250g portabellini or button mushrooms, sliced
- 100g fresh baby fennel, sliced
- 1 bunch spring onions, sliced and divided in 2
- 100g smoked salmon
- 60g soft goat’s cheese / soft cheese of choice
- To serve: Fresh dill & lemon wedges
- Preheat the oven to 200 °C.
- Place baby spinach in a colander and pour over a kettle of boiling water to quickly blanch the spinach. Squeeze out all the excess water and roughly chop.
- Heat olive oil in a cast iron pan. Fry mushrooms until they release their liquid and begin to brown. Add the baby fennel and half the spring onions. Cook until just tender.
- Add the spinach to the pan and mix. Season.
- Whisk together the eggs and milk. Season well with salt and pepper.
- Turn the heat down to medium low and pour the egg mixture over the vegetables. Distribute things nice and evenly.
- While the mixture is cooking arrange the smoked salmon and cheese on top of the egg mixture.
- Once the frittata starts appearing cooked around the edges transfer it to the oven.
- Bake for 15-20 minutes or until the eggs are set and the frittata has slightly puffed up.
- Scatter with the remaining spring onions and some fresh dill and serve.
Take the “edge” off Monday with a KWV 10 Year Brandy & Cold Brew Cocktail
Makes 1 cocktail
- 50ml cold brew coffee
- 50ml KWV 10 year Brandy
- 50ml full cream milk
- 25ml simple syrup
- 3-4 coffee beans, for garnish
- In a shaker filled with ice combine the cold brew, brandy, milk and simple syrup. Shake well. Strain into a coupe style glass and garnish with 3-4 floated coffee beans.
Keep an eye out for more delicious mushroom-creations to follow, especially delightful pairings with South-African craft beer and mushroom dishes.
The South African Mushroom Farmers’ Association (SAMFA) is the leading mushroom body of SA, and aims to promote the commercial farming and production of mushrooms throughout South Africa. SA Mushroom Farmers Association was established in 1989, and has since been the authoritative voice of the fresh mushroom industry.
Website, click here.
Read the interesting blog (“Confessions of a Fungi Lover“) and join them on a delicious, joyous and informative journey – packed with mushroom musings, the mystery of life, and eating as well as wonderful recipes, clever shortcuts and news you can use about the health benefits of mushrooms.