Preparation: 15 minutes
Cooking: 45 minutes
3 tablespoons butter
300g Swiss brown mushrooms trimmed and thinly sliced
200g mushroom caps, trimmed and thinly sliced
2 garlic cloves, finely chopped
200ml sour cream
1 teaspoon fresh thyme leaves, chopped
Sea salt and freshly ground black pepper
2 tablespoons pine nuts
Thyme sprigs for garnish (optional)
Baby spinach, to serve
Toasted brioche, (optional) to serve
- Preheat oven to 180°C (160°C fan-forced)
- 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. Process 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 and sprinkle with pine nuts if desired.
- 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 20-25 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.