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Hints & Tips
I created this recipe for my Gourmet Dinner Group. The theme of the dinner was
chanterelle and shitake mushrooms.
Check out Linda's
Mushroom Recipes and
Appetizer Recipes for more great cooking ideas.
Chanterelle Mushroom Custard and Hazelnut Arugula Salad
Puddings, Creams, & Custards,
Yields: 6 servings
Prep time: 30 min
Cook time: 30 min
5 to 6 ounces Chanterelle mushrooms, cleaned and sliced*, chopped
1 tablespoons butter
2 teaspoons fresh
thyme leaves, chopped
2 teaspoons chopped shallots
Salt and pepper
eggs, room temperature
1 1/2 cups
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.
In a large frying pan over medium
heat, heat the olive oil and butter. Add 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.
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.
Makes 6 servings (depending on size
of custard cups).
2 tablespoons freshly-squeezed
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 vinaigrette.