4 Tbspunsalted butter, softened, to coat ramekins (may need more)
8 ozmushrooms ( a mix of button, cremini and shiitake)
3 chalf and half
2 clovegarlic, peeled and sliced
1/2 tspsweet paprika
1 dash(es)cayenne pepper
1 tspdried thyme
2 tspchicken bouillon granules (or vegetable-if using cubes, crumble them)
6eggs, room temperature
1/2 cfresh flat parsley, chopped, for garnish
How to Make Mushroom Custards
- Preheat oven to 300F. Butter 6 8-oz ramekins. Place ramekins in a baking pan with 3-4 inch high sides.
- 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.
- 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.
- Whisk eggs together and pour into saucepan with mushroom mixture and whisk to combine.
- 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.
- 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.)