mushroom custards
(1 rating)
Serve as an appetizer, or as a light supper with a green salad.
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For mushroom custards
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4 Tbspunsalted butter, softened, to coat ramekins (may need more)
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8 ozmushrooms ( a mix of button, cremini and shiitake)
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3 chalf and half
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2 clovegarlic, peeled and sliced
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1/2 tspsweet paprika
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1 dashcayenne pepper
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1 tspdried thyme
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2 tspchicken bouillon granules (or vegetable-if using cubes, crumble them)
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6eggs, room temperature
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1/2 cfresh flat parsley, chopped, for garnish
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boiling water
How To Make mushroom custards
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1Preheat oven to 300F. Butter 6 8-oz ramekins. Place ramekins in a baking pan with 3-4 inch high sides.
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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.
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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.
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4Whisk eggs together and pour into saucepan with mushroom mixture and whisk to combine.
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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.
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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.)
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