Ingredients with Measurements:
- 2 cups shredded Fontina cheese
- 1 cup grated Parmesan cheese
- 2 cups sliced mushrooms
- 1/4 cup chopped shallots
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the shredded Fontina cheese and grated Parmesan cheese.
2. Heat the olive oil in a large non-stick skillet over medium heat.
3. Add the chopped shallots and minced garlic to the skillet and sauté for 2-3 minutes until fragrant.
4. Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are tender and browned.
5. Remove the mushrooms from the skillet and set aside.
6. Reduce the heat to low and sprinkle a thin layer of the cheese mixture over the bottom of the skillet.
7. Cook the cheese for 3-4 minutes until it is golden brown and crispy.
8. Use a spatula to carefully flip the cheese over and cook for an additional 2-3 minutes until golden brown and crispy on the other side.
9. Remove the frico from the skillet and place it on a paper towel to absorb any excess oil.
10. Repeat steps 6-9 until all of the cheese mixture has been used.
11. Once all of the frico has been cooked, top each one with a spoonful of the sautéed mushrooms.
12. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing mushrooms, low heat for cooking frico
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 34g
Carbohydrates per serving: 7g
Protein per serving: 28g
Substitutions for ingredients:
- Any type of mushrooms can be used in place of sliced mushrooms.
- Gouda or Gruyere cheese can be used in place of Fontina cheese.
- Red onions can be used in place of shallots.
Variations:
- Add cooked bacon or prosciutto to the top of the frico for added flavor.
- Top the frico with a fried egg for a breakfast twist.
- Add chopped herbs such as thyme or rosemary to the cheese mixture for added flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the frico from sticking.
- Be patient when cooking the frico, it takes time to get it crispy and golden brown.
- Use a paper towel to absorb any excess oil from the frico before serving.
Storage instructions:
Frico can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat frico, place it in a preheated oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
Serve the frico on a large platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs such as parsley, thyme, or rosemary.
Pairings:
Serve with a glass of red wine such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- A side salad with a vinaigrette dressing.
Troubleshooting advice:
- If the frico is sticking to the skillet, use a spatula to carefully loosen it from the bottom before flipping it over.
- If the frico is not crispy enough, cook it for an additional minute on each side.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to prevent any foodborne illnesses.
- Store any leftover frico in the refrigerator and consume within 3 days.
Food history:
Frico is a traditional Italian dish that originated in the Friuli-Venezia Giulia region of Italy. It is typically made with Montasio cheese and is a popular snack or appetizer.
Flavor profiles:
The frico has a crispy and salty flavor, while the mushrooms add a savory and earthy flavor to the dish.
Serving suggestions:
Serve the frico as an appetizer or snack, or as a main course with a side salad or roasted vegetables.
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Region: Italian