Mushroom Custards

Mikekey K

By
@Mikekey

Serve as an appetizer, or as a light supper with a green salad.


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Serves:

6

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

4 Tbsp
unsalted butter, softened, to coat ramekins (may need more)
8 oz
mushrooms ( a mix of button, cremini and shiitake)
3 c
half and half
2 clove
garlic, peeled and sliced
1/2 tsp
sweet paprika
1 dash(es)
cayenne pepper
1 tsp
dried thyme
2 tsp
chicken bouillon granules (or vegetable-if using cubes, crumble them)
6
eggs, room temperature
1/2 c
fresh flat parsley, chopped, for garnish
boiling water

Directions Step-By-Step

1
Preheat oven to 300F. Butter 6 8-oz ramekins. Place ramekins in a baking pan with 3-4 inch high sides.
2
Remove stems from mushrooms and chop them. Thinly slice muchrooms. Fill each ramekin to the top with mushroom slices. Chop any remaining mushroom slices and reserve.
3
Heat half-and-half in a heavy saucepan with the garlic, chopped mushroom stems (and any reserved chopped mushrooms), paprika, cayenne and thyme. Stir in the bouillon. Let the mixture simmer for 8 minutes. Pour mixture (in batches) into a blender container and puree. Pour back into pan and remove from heat.
4
Whisk eggs together and pour into saucepan with mushroom mixture and whisk to combine.
5
Pour mixture into each ramekin and pour boiling water halfway up sides of ramekins. Put baking pan in oven and bake 35 minutes. The custards are done when a knife inserted in center comes out clean.
6
Sprinkle each ramekin with chopped parsley. Serve warm with garlic toast points. (Use thick white sandwich bread cut into triangles or 2-inch wide slices, brush with oil and garlic and toasted in oven.)

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: French