- 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)
- eggs, room temperature
- 1/2 c
- fresh flat parsley, chopped, for garnish
- boiling water
How to Make Mushroom Custards
- 1Preheat oven to 300F. Butter 6 8-oz ramekins. Place ramekins in a baking pan with 3-4 inch high sides.
- 2Remove 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.
- 3Heat 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.
- 4Whisk eggs together and pour into saucepan with mushroom mixture and whisk to combine.
- 5Pour 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.
- 6Sprinkle 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.)