ST. LOUIS PARK, Minn — Spring is finally here and the food experts at Lunds & Byerlys are celebrating 20 years of bringing hospitality, recipes and culinary guidance to their customers.
To celebrate Mother's Day, Joan Donatelle, a food expert at Lunds & Byerlys in St. Louis Park, joined KARE 11 Saturday to cook a favorite of moms who love mushrooms.
RECIPE: Lion's Mane mushroom pasta frittata
2 tablespoons extra-virgin olive oil
2 tablespoon butter
1 (3.5 ounce) package R & R Cultivation, Lion’s Mane mushrooms, pulled apart
1 (3.5 ounce) package R & R Cultivation, Shiitake mushrooms, sliced
1 medium onion sliced, about 1 ½ cups
6 cups cooked pasta, chilled, Cavatappi
1 (14-ounce) can quartered artichoke hearts, drained
1 cup grated Gruyere, divided
1 cup grated asiago, divided
1 cup grated L&B Parmigiano Reggiano, divided
2 cups Revol Greens, Baby Arugula
8 large eggs
1 cup heavy whipping cream
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 350 degrees.
Butter a 9X13-inch casserole dish.
Heat a large skillet over medium-high heat.
Warm the olive oil and melt the butter. Sauté the mushrooms until the moisture is released and they are starting to turn golden brown, about 3-4 minutes. Stir in the onions and season with a pinch of salt. Continue to cook for 5-6 minutes until the onions are soft and translucent.
In a large bowl, mix the pasta, artichoke hearts, a half cup of each cheese, arugula, pasta, cooked mushrooms, and onions.
In a large (4-cup) measuring cup, whisk together the eggs, heavy cream, salt, and pepper. Pour over the pasta mixture and toss to coat. Transfer to the prepared casserole dish. Pour any of the egg mixture over the pasta. Cover with foil.
Place in the oven and bake for 45-50 minutes, until an instant-read thermometer reads 175 degrees.
Sprinkle with the reserved cheese and return to the oven for about 10 minutes until the cheese melts and turns golden brown.
Let sit for 5 minutes before slicing.
(Makes 8-10 servings)
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