Herbed Mushroom Custards
- Comments()
Everyday Food, December 2008
- Prep Time 30 minutes
- Total Time 1 hour
- Yield Serves 8
Add to Shopping List
Ingredients
- 4 tablespoons butter
- 2 1/2 pounds mixed mushrooms (such as button, crimini, and shiitake), trimmed and thinly sliced
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 large egg
- 1/2 cup fresh parsley, chopped
- Coarse salt and ground pepper
Directions
- Preheat oven to 350 degrees. In a large skillet, melt butter over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms begin to brown, 18 to 20 minutes. Let cool slightly.
- In a large bowl, whisk together cream, egg, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in mushrooms, and divide among eight 6-ounce ramekins.
- Line a roasting pan (just large enough to hold ramekins) with a dish towel; place ramekins on towel. Transfer to oven, and pour enough boiling water in pan to come halfway up sides of ramekins. Bake until custards are just set, about 30 minutes. Carefully remove ramekins from water.
Just fantastic! Dinner party worthy!
Is heavy cream 35% (whipping cream) or 18% (table cream)?
A response from the Martha Stewart team would be appreciated!
If I dont use ramekins but use the foil ramekins, would I cook it for the same time?
Wonderful! I added 1 tsp of truffle oil to cream mixture and they were divine.