Mushroom Custards

Mikekey *


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

☆☆☆☆☆ 0 votes
15 Min
45 Min


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


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.)

About Mushroom Custards

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