Mushroom and Porcini Custards
Preparation: 20 minutes
Cooking: 45 minutes
40g dried porcini mushrooms
3 tablespoons butter
500g mixed mushrooms trimmed and thinly sliced
2 garlic cloves, minced
200ml sour cream
1 teaspoon fresh thyme leaves, chopped
Sea salt and freshly ground black pepper
Thyme sprigs for garnish (optional)
Baby spinach, to serve
Toasted brioche, to serve
Not for gluten-free
- Preheat oven to 180°C. Set the ramekins in the empty baking dish.
- Pour ¼ cup (60ml) boiling water over porcini mushrooms to rehydrate.
- Melt butter in a large frying pan over medium-high heat. When it begins to foam add mushrooms and garlic; cook, stirring occasionally, until mushrooms begin to brown, 10 – 15 minutes. Remove from heat, drain off any liquid and divide in two. Drain porcini and process with half the mushrooms to a coarse paste.
- Whisk cream, eggs, thyme, salt and pepper together in a large jug. Stir in mushroom paste and divide between 6 x 180g (3/4 cup size) ramekins. Place sautéed mushrooms on top.
- Place ramekins on a chux or cloth in a baking dish, just big enough to take them. Place on oven shelf , and pour enough boiling water in pan to come halfway up sides of ramekins. Bake until custards are just set, about 25 – 30 minutes.
- Remove ramekins from water and serve with baby spinach leaves and toasted brioche, if desired.
Lyndey’s Note: You can prepare these the night before, refrigerate and cook in the morning. If pre-cooked, reheat on medium in the microwave.