Joan Donatell, culinary expert at Luns & Bayeris in St. Louis Park, joined KARE 11 on Saturday to cook up some of her favorite dishes.
ST. LEWIS PARK, Minn. — Spring is finally here and the food experts at Lunds & Byerlys are celebrating 20 years of providing hospitality, recipes and cooking instruction to customers.
To celebrate Mother’s Day, culinary expert Joanne Donatell of Lund & Bayeris in St. Louis Park joined KARE 11 Saturday to create some of the favorite dishes of mushroom-loving moms.
Recipe: Lion’s Mane Mushroom Pasta Frittata
2 tablespoons extra virgin olive oil
1 (3.5 oz) package R&R Grown, Lion’s Mane Mushroom, Separated
R&R grown shiitake mushrooms, 1 slice (3.5 oz) package
1 medium onion, sliced, about 1 1/2 cups
6 cups cooked pasta, chilled cavatappi
1 can (14 oz) artichoke hearts, quartered and drained
1 cup grated Gruyère cheese (divided)
1 cup grated asiago (divided)
1 cup grated L&B Parmigiano Reggiano (divided)
Revol Greens, baby arugula 2 cups
1 cup fresh cream
1/4 teaspoon freshly ground black pepper
Preheat oven to 350 degrees.
Butter a 9-by-13-inch casserole dish.
Heat a large skillet over medium-high heat.
Heat the olive oil and melt the butter. Sauté for about 3-4 minutes, until the water has evaporated and the mushrooms are starting to turn golden brown. Add the onions and stir-fry, season with a pinch of salt. Continue to cook for 5-6 minutes until onions are soft and translucent.
In a large bowl, combine pasta, artichoke hearts, half cup of each cheese, arugula, pasta, cooked mushrooms, and onion.
In a large (4 cup) measuring cup, combine eggs, heavy cream, salt, and pepper. Pour over 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 to 50 minutes until a thermometer registers 175 degrees.
Sprinkle with reserved cheese and return to oven until cheese is melted and golden brown, about 10 minutes.
Let stand for 5 minutes before slicing.
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