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This I created this recipe for my Gourmet Dinner Group. The theme of the dinner was chanterelle and shikate mushrooms.
More wonderful
Salads and Salad Dressing Recipes.
Chanterelle
Mushroom Custard & Hazelnut Arugula Salad
Recipe Type: Salad and Salad Dressing,
Custards,
Mushrooms,
Arugula
Yields: 6 servings
Prep time: 20 min
Bake time: 30 min
Ingredients:
5 to 6 ounces chanterelle mushrooms, cleaned and sliced*
1 tablespoons
olive oil
1 tablespoons butter
2 teaspoons fresh
thyme leaves, chopped
2 teaspoons chopped shallots
1 clove
garlic, chopped
Salt and pepper
4
eggs, room temperature
1 1/2 cups
cream
1/2 cup milk
Arugula leaves, stemmed and washed
Hazelnut Vinaigrette (see recipe below)
* To prepare the
mushrooms: Use a clean vegetable or
pastry brush and a kitchen towel; brush and wipe the mushrooms clean. Be especially
careful to brush away dirt in the gills. Any deeply embedded grit can be cut away with a
paring knife. If the mushrooms are large, cut them by halving, quartering, or thickly
slicing lengthwise. If mushroom buttons are small, leave them whole.
Preparation:
In a large frying pan over medium heat, heat the
olive oil and butter. Add cleaned and sliced mushrooms, thyme, shallots, garlic, salt, and pepper;
sauté 5 to 7 minutes. Remove from heat and let cool. When cool, chop the mushrooms
coarsely.
Preheat oven to 325 degrees F. Lightly butter six
(6-ounce) custard cups and set them into a large baking dish. In a large bowl, beat eggs
slightly. Add cream and milk; beat until well mixed. Pour egg mixture into prepared
custard cups.
Bring the water for the water bath to a light
simmer on top of the stove; carefully pour hot water into the baking pan to come half-way
cup the sides of the custard cups. The water should come up to the level of the custard
inside the cups. You must protect your custard from the heat. Carefully pour hot water
into the baking pan to come halfway cup the sides of the custard cups.
Bake 25 to 30 minutes or until set around the
edges but still loose in the center. The cooking time will depend largely on the size of
the custard cup you are using, but begin checking at 20 minutes and check back regularly.
When the center of the custard is just set, it will jiggle a little when shaken, that's
when you can remove it from the oven. Remove from oven and immediately remove cups from
water bath; cool on wire rack until room temperature. Cover with plastic wrap, and
refrigerate at least 2 hours or up to 2 days.
To Assemble and
Serve: Dress the arugula leaves with the Hazelnut Vinaigrette.
Unmold the mushroom timbales by running a small knife around the outside rim. Then, turn
upside down on individual serving plates giving the mold a sturdy shake. Garnish with the
dressed arugula.
DO NOT OVERDRESS YOUR
SALADS - Too much salad
dressing will weight down the salad ingredients and mask their
flavors. The dressing's role is to highlight not to overpower the
salad ingredients. A general rule is 1/4 cup of dressing for 6 cups
of greens. As soon as your salad is mixed, taste a leaf to see if
there is sufficient dressing. If not, drizzle some more over the
salad, a tablespoon at a time; toss and taste again.
Makes 6 servings (depending on size of custard cups).
Hazelnut Vinaigrette:
2 tablespoons freshly-squeezed
lemon juice
1/4 cup hazelnut oil
Coarse
salt
Coarsely-ground
black pepper
In a jar or bowl, combine lemon juice, hazelnut
oil, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature.
Yields 1/4 cup.
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