savory chanterelle custard

Name: Savory Chanterelle Custard
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: French
Ingredients: 5 cup(s) fresh chanterelle mushrooms - washed, then torn by hand; - cooking spray; 1/4 cup(s) white wine; 2 teaspoon(s) unsalted butter; 1 teaspoon(s) olive oil, extra virgin; 1/4 cup(s) heavy cream; 6 - extra large eggs; 2 - egg yolks, extra large; 1 teaspoon(s) better than bouillon chicken broth paste; 1/4 cup(s) grated gruyere cheese; 1 tablespoon(s) fresh parsley, chopped fine; 1 tablespoon(s) thyme leaves, fresh, chopped.; 1/2 cup(s) chopped fresh chives; 1 teaspoon(s) pink peppercorns, crushed; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) white pepper

10 Pinches 1 Photo

Janus Joy Miller

Friendswood, TX

Updated on Oct 25, 2016

This was my "hurry up, make breakfast while I'm taking a shower," accident. I bought some chanterelles yesterday at Costco and wanted to use them up with the last of the heavy cream. I'd read that the best way to cook mushrooms was to let them lose their natural liquid through cooking, then add back in flavored liquid. So, I came up with this - herbs entirely from the garden, leftover wine, and cream on the verge of sour. Surprisingly good. I'd never made custard before, but the texture was obviously custard. Slides out of the rice cooker whole. Great for brunch!

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Chanterelle custard. I wish I'd have thought to photograph it the moment it was done.

prep time 10 Min

cook time 20 Min

method Rice Cooker

yield 6 serving(s)

Ingredients

5 cups fresh chanterelle mushrooms - washed, then torn by hand
- cooking spray
1/4 cup white wine
2 teaspoons unsalted butter
1 teaspoon olive oil, extra virgin
1/4 cup heavy cream
6 - extra large eggs
2 - egg yolks, extra large
1 teaspoon better than bouillon chicken broth paste
1/4 cup grated gruyere cheese
1 tablespoon fresh parsley, chopped fine
1 tablespoon thyme leaves, fresh, chopped.
1/2 cup chopped fresh chives
1 teaspoon pink peppercorns, crushed
1/4 teaspoon salt
1/8 teaspoon white pepper

How To Make savory chanterelle custard

Step 1

Wash and tear chanterelles.

Step 2

Spray the inner pot of a rice cooker with cooking spray.
Step 3

Using the "Saute then Simmer" setting on the rice cooker, saute the mushrooms until their liquid evaporates.
Step 4

Add butter, olive oil, and white wine. Stir until mushrooms have soaked up the liquid
Step 5

Sprinkle with a little salt & pepper.
Step 6

Whisk eggs, bouillon paste, and heavy cream together with a little salt & pepper.
Step 7

Pour half the egg mixture over the mushrooms.
Step 8

Sprinkle with half the herbs, half the crushed pink peppercorns, and half the cheese.
Step 9

Pour in the rest of the egg mixture.
Step 10

Sprinkle remaining herbs, crushed peppercorns, and cheese.
Step 11

Close the lid, and cook another 15 minutes or so on the same setting.
Step 12

It's done when it's firm in the center.
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