INGREDIENTS
Serves 2
5 tablespoons extra-virgin olive oil, divided
1 (10-ounce) package white mushrooms, sliced
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon balsamic vinegar
2 tablespoons butter
1 large Spanish or white onion, peeled and thinly sliced
1 cup grated Montasio cheese
1 tablespoon chopped fresh parsley
1. Heat a 10"–12" sauté pan over medium-high heat, add 2 tablespoons oil, and heat until barely smoking.
2. Add the mushrooms and increase heat to high. Sauté the mushrooms until any water that releases from them has evaporated, about 4 minutes. Season with half of the salt and pepper, then add the balsamic vinegar. Cook about 30 seconds or until the mushrooms absorb the vinegar. Transfer the mushrooms to a bowl and keep warm.
3. Wipe out the same pan and reheat over medium-high. Add 2 tablespoons oil and all the butter. Heat until the butter stops bubbling, then add the onions. Season with remaining salt and pepper and cook, stirring occasionally, until the onions turn a deep brown color and start to look a bit “melted,” about 10–15 minutes. When the onions are deeply caramelized, add them to the mushrooms. Keep warm.
4. Heat a small nonstick skillet (a 6" skillet is a good size) over medium heat. Brush the pan with 1/2 tablespoon oil. Sprinkle 1/2 cup cheese in the pan, covering the entire surface. The cheese will begin to melt, then bubble, and then come together as a mass. Check the underside to see when it starts to become golden. Just as the cheese begins to turn a golden color, spread half of the mushroom-onion mixture on top.
5. Cook 1–2 more minutes, then slide the frico onto a platter. Keep it warm. Repeat the process to make the second frico.
6. When ready to serve, use a spatula to carefully fold each frico in half onto a plate, much like an omelet. Sprinkle with the parsley and serve immediately.
FRICO OUT!
If you are having difficulty finding the Montasio cheese called for in this recipe, you can substitute any semisoft cow’s milk cheese, such as fontina. I recommend tracking down the Montasio, though—for the real deal.