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savory chanterelle custard

earth2joy avatar
Recipe by
Janus Joy Miller
@earth2joy
Friendswood, TX

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!

yield 6 serving(s)
prep time 10 Min
cook time 20 Min
method Rice Cooker

Ingredients For savory chanterelle custard

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

How To Make savory chanterelle custard

  • 1
    Wash and tear chanterelles.
  • 2
    Spray the inner pot of a rice cooker with cooking spray.
  • 3
    Using the "Saute then Simmer" setting on the rice cooker, saute the mushrooms until their liquid evaporates.
  • 4
    Add butter, olive oil, and white wine. Stir until mushrooms have soaked up the liquid
  • 5
    Sprinkle with a little salt & pepper.
  • 6
    Whisk eggs, bouillon paste, and heavy cream together with a little salt & pepper.
  • 7
    Pour half the egg mixture over the mushrooms.
  • 8
    Sprinkle with half the herbs, half the crushed pink peppercorns, and half the cheese.
  • 9
    Pour in the rest of the egg mixture.
  • 10
    Sprinkle remaining herbs, crushed peppercorns, and cheese.
  • 11
    Close the lid, and cook another 15 minutes or so on the same setting.
  • 12
    It's done when it's firm in the center.
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