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Wild Mushroom Timbale

From
8 oz. mushrooms (Shittake, Oyster, Porchini and/or others)
3 tablespoons unsalted butter
2 teaspoons chopped shallots
1/2 teaspoon chopped garlic
1 cup milk
3 whole eggs plus one egg yolk
1/2 cup heavy cream
Freshly grated nutmeg
1 tablespoon chopped tarragon

Pre-heat oven to 325 degrees.

Slice mushrooms. In heated skillet add mushrooms and butter. Cook half-way. Add shallots, garlic, tarragon and cook until tender. Salt and pepper to taste and strain reserving liquid. Set aside.

In bowl, lightly beat eggs and yolk. Stir in cream. Add milk and reserved mushroom liquid. Add mushrooms, salt and pepper and nutmeg. Stir gently to combine.

Butter lightly 4 ounce metal molds or ramekins and place in a deep baking dish. Ladle equal amounts of the mushroom mixture into molds. Carefully add hot water to deep baking dish about half way up the molds.

Bake 25 minutes or until timbales feel firm. Remove from oven.