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!
prep time10 Min
cook time20 Min
fresh chanterelle mushrooms - washed, then torn by hand
olive oil, extra virgin
extra large eggs
egg yolks, extra large
better than bouillon chicken broth paste
grated gruyere cheese
fresh parsley, chopped fine
thyme leaves, fresh, chopped.
chopped fresh chives
pink peppercorns, crushed
How To Make
Wash and tear chanterelles.
Spray the inner pot of a rice cooker with cooking spray.
Using the "Saute then Simmer" setting on the rice cooker, saute the mushrooms until their liquid evaporates.
Add butter, olive oil, and white wine. Stir until mushrooms have soaked up the liquid
Sprinkle with a little salt & pepper.
Whisk eggs, bouillon paste, and heavy cream together with a little salt & pepper.
Pour half the egg mixture over the mushrooms.
Sprinkle with half the herbs, half the crushed pink peppercorns, and half the cheese.
Pour in the rest of the egg mixture.
Sprinkle remaining herbs, crushed peppercorns, and cheese.
Close the lid, and cook another 15 minutes or so on the same setting.
It's done when it's firm in the center.
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