Pasta Frittata w/ Taleggio & Mushrooms

Pasta Frittata with Taleggio & Mushrooms // shutterbean

When we were first dating, I made Casey a mushroom dish that gave him food poisoning. He got it, I didn’t—and we BOTH ATE IT. How does that work?  I have no idea what happened, but since then he has been very apprehensive about me making dishes that involve mushrooms. I can’t say I blame him.

Pasta Frittata with Taleggio & Mushrooms // shutterbean

I absolutely ADORE mushrooms and during colder months I can’t get enough! It’s been fourteen years (whoa!) since the mushroom incident and fortunately, Casey has learned to love mushrooms. I think white truffle oil paved the way. I can put it on anything and he will devour it. Go figure.

Pasta Frittata with Taleggio & Mushrooms // shutterbean

This pasta fritatta recipe comes from  Melt: The Art of Macaroni & Cheese. It’s a cookbook for mac & CHEESE lovers. If you’re looking for ways to impress guests with cheese knowledge while serving them up a unique take on macaroni & cheese, this is the book for you!  How could you go wrong with Taleggio, mushrooms, pasta & truffle oil?? I added a bit of arugula to the site to cut the richness…and  to trick myself into thinking I’m being healthy. It kinda worked!

And we’re off!

Pasta Frittata with Taleggio & Mushrooms // shutterbean

We’re gonna dry sauté mushrooms! That means no oil! Just a pan & mushrooms.

Pasta Frittata with Taleggio & Mushrooms // shutterbean

Mix the milk with the eggs. Add salt & pepper.

Pasta Frittata with Taleggio & Mushrooms // shutterbean

Crumble the Taleggio and mix it with the macaroni, mushrooms & bacon.

Pasta Frittata with Taleggio & Mushrooms // shutterbean

Pour the egg mixture on top! Push the macaroni down so the eggy mixture covers the pasta.

Pasta Frittata with Taleggio & Mushrooms // shutterbean

BAKE!!! It’s total alchemy.

Pasta Frittata with Taleggio & Mushrooms // shutterbean

Now we bust out the white truffle oil. You could totally use black truffle too.

Pasta Frittata with Taleggio & Mushrooms // shutterbean

Drizzle on top.

Pasta Frittata with Taleggio & Mushrooms // shutterbean

Serve it up!

Pasta Frittata with Taleggio & Mushrooms // shutterbean

Mushroom lovers UNITE!

Think pasta meets frittata meets breakfast.

Pasta Frittata with Taleggio, Mushrooms & Truffle Oil

recipe adapted from Melt: The Art of Macaroni & Cheese

serves 2 as an entree & 4 as a side dish

  • 6 large eggs
  • 1/4  cup whole milk
  • 1/2  teaspoon sea salt
  • 1/4  teaspoon freshly ground pepper
  • 1 small portabello mushroom, stem removed, cut in half & thinly sliced
  • 1  1/2  cups elbow macaroni
  • 8 oz. Talleggio, rind removed, chopped into 1/2 inch cubes
  • 3 strips cooked bacon, crumbled
  • 1 teaspoon white truffle oil, or more to taste

Whisk together the eggs and milk. Season with salt & pepper and set aside. Preheat oven to 350F.

Place a saute pan over high heat. Once hot, add the mushrooms and reduce heat to medium. (This is a dry sauté without oil). The mushrooms will slowly release their liquids and cook through. Keep stirring and tossing. The mushrooms may squeak a bit as they cook, and you may feel they’re about to burn. Don’t worry they will soon reabsorb their water and shrink in size. Once the mushrooms are softened, toss with a pinch of salt and remove from heat. Set aside.

Lightly grease an 8 x 8 baking dish with butter. Toss the pasta, Taleggio, salami and mushrooms together in the baking dish. Pour the eggs and milk over the top. Make sure all the pasta is covered by the egg, pushing the errant noodles under with your fingers. Bake for 25-30 minutes, or until browned on top. Allow to cool for 5 minutes. Drizzle the top lightly with truffle oil and serve immediately.

 

***NOTES***

The original recipe called for cooking the elbow macaroni before baking. For some reason I didn’t see that part!  I adjusted the recipe to compensate and it turned out great without cooking the macaroni. The pasta was al dente and cooked through during the baking process. Happy accident!  If you want to follow the original recipe, use 1 tablespoon of milk instead of the 1/4 cup. 

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36 Comments

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  • Jenna
    October 21, 2013

    Maybe Casey got food poisoning from something before the mushrooms, but it was the mushrooms that mostly… reappeared (ew) & got the blame. That happened to me & I can’t eat mushrooms unless they’re very finely chopped now, so that’s how I’ll be making this delicious looking dish.

    • Tracy
      October 21, 2013

      Perhaps that’s it!

  • October 21, 2013

    Holy moley!! This is so jam packed with goodness. Love it!

  • October 21, 2013

    We are a mushroom loving family–I can’t wait to try this! What an ingenious dinner!!

  • October 21, 2013

    That looks awesome. No one else in my house likes mushrooms, so more for me ;)

  • jenny
    October 21, 2013

    Yum. I’m in! Also, hope this isn’t obnoxious, but the editor in me thinks you meant to say “Don’t worry” (not, “Don’t work”), and that you probably want to encourage people to use a “pinch” not a “pint” of salt. :)

    • Tracy
      October 21, 2013

      I AM FULL OF TYPOS.

      • jenny
        October 21, 2013

        Hardly. The web is full of typos, and normally I wouldn’t say anything…but I thought people might freak at the “pint” of salt. ;)

        • Tracy
          October 21, 2013

          That’s what happens when you get really cocky about how fast you type when you don’t have to look and your hands have a life of their own. It’s totally happening rightn ow.

  • Jillian
    October 21, 2013

    My husband and I can eat the exact same thing with him eating TWICE the quantity that I did and I will get food poisoning and he will be fine. I just have a weak stomach.
    He also might have had a bug before which compounded whatever it was about the food that made him sick.

  • October 21, 2013

    My husband made me dinner, once, 7 years ago and I got food poisoning. He’s been afraid to cook for me since.

    This looks SO GOOD! I love the idea of a pasta-fritatta.

    • Tracy
      October 21, 2013

      TELL HIM TO MAKE YOU SOMETHING!

  • October 21, 2013

    Dan used to HATE mushrooms, too. Our honeymoon in Italy during mushroom/truffle season was what won him over. Truffles and truffle oil are like magic for converting mushroom-haters, it seems!

    • Tracy
      October 21, 2013

      Truffles for the win!

  • October 21, 2013

    What an ingenious recipe! It is like a sneaky way to eat mac and cheese for breakfast. Secret carbs and mushrooms! Love it!

  • that books sounds amazing – what is not to love about mac and cheese..I have never tried truffle oil and I know I am missing out – will have to change that ASAP.

  • October 21, 2013

    If only my husband could be convinced to eat mushrooms so easily. This looks beautifully delicious. :)

  • Ahh so this is what you were whipping up the other day. Man do I love mushrooms!

  • October 21, 2013

    I have this thing for baked pasta that you can slice into squares…this makes my heart happy!!

  • October 21, 2013

    I love your mushroom story- it reminds me sort of of the time I accidentally squirted my husband with mace while digging it out of my bag. That stuff is like a loaded gun! He probably would have preferred food poisoning.

  • Anna
    October 21, 2013

    Might be a dumb question, but do you use dry or cooked pasta?

    • Tracy
      October 21, 2013

      If you read the recipe, I put a note in there ;)

  • Ellen W
    October 21, 2013

    I’m curious – does Cooper like mushrooms? Both of my boys (ages 4 & 7) pick them out of any dish while my husband and I both enjoy mushrooms.

    • Tracy
      October 21, 2013

      nope! He doesn’t enjoy most things that I do :)

  • October 21, 2013

    Love mushroom, it looks so good :)

  • October 21, 2013

    As a mushroom/pasta/cheese lover, I love this! What a great idea for a quick yet unique and delicious meal!

  • October 21, 2013

    WHOA! This looks so delicious and decadent! I love tallegio. I think on pasta it would be amazing-my husband thinks it’s too strong as is.

    Good thing Casey got over his mushroom hating-mushrooms are the best!!

  • October 21, 2013

    I feel like I need to get myself some white truffle oil – this looks so delicious!

  • October 21, 2013

    Unite! I’m a mushroom fanatic. I’d eat any kind of mushrooms: fresh, dried etc. Can’t wait to try this. Also, love your “accident”. Cuts one step and made it easier. :-) I have a whole wedge of brie waiting to be used.

  • Stacey
    October 22, 2013

    I’ve been putting black truffle oil on everything! I’m going to gain 10 pounds of truffle weight. I have to eat it all by myself… my husband won’t go near the stuff! He calls it Pig Sex Oil. Gross! More for me, I guess.

  • October 22, 2013

    Aww, yay! So glad you loved the recipes and the book, Tracy! And what beautiful photos! Love it!!!
    XOXO
    -Garrett

  • October 22, 2013

    Thanks so much, Tracy! This is gorgeous. I hope Casey liked it, too. :)

  • October 22, 2013

    this sounds to die for, beyond delicious.

  • Nikki
    October 22, 2013

    This. looks. amazing. I’m going to the grocery store and whipping this up tonight!

    One small typo FYI:
    1 teaspoon white truffle oil, or more to tase (should be “taste)

    You’re awesome!!!

    • Tracy
      October 22, 2013

      Thanks! I had a hard time typing on Sunday. WOOOOPS.

  • October 27, 2013

    Wow, this looks amazing! It’s all my husband’s favorite things in one dish. I guess I’ll have to make it for him. :)

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