Chanterelle Mushroom Custard with Hazelnut Vinaigrette Salad Recipe



Mushrooms lovers and foodies will delight in this epicurean dish.  I created this Chanterelle Mushroom custard recipe for my Gourmet Dinner Group.  The theme of the evening’s dinner was chanterelle and shikate mushrooms and I was in charge of the first course.  My dinner guests were elated by delicate and savory flavors of the custard.  As a result, they gave me high praise for my efforts.  Chanterelle mushrooms which are regarded as a culinary delicacy, really pushed this starter over the top.

Chanterelle mushrooms can found in the forests in many parts of the world such as Northern Europe, North America, Mexico, Asia and Africa.  They are considered edible mushrooms that have a slightly fruity aroma and a mild peppery taste.  The golden colored variety are the most sought-after and flavorful.  Historical records show that chanterelles have been eaten since the 1500s.  It was not until the 1700s and the influence of French cuisine when chanterelles gained widespread popularity among nobility.



chanterelle mushroom custard and hazelnut arugula salad



Chanterelle Mushroom Custard With And Hazelnut Vinaigrette Salad:
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course: Salad
Cuisine: French
Keyword: Chanterelle Mushroom Custard With And Hazelnut Vinaigrette Salad
Servings: 6 servings
Chanterelle Mushroom Custard with Arugula Salad:
  • 5 to 6 ounces chanterelle mushrooms,  cleaned and sliced*
  • 1 tablespoons olive oil
  • 1 tablespoon butter
  • 2 teaspoons fresh thyme leaves, chopped
  • 2 teaspoons shallots, chopped
  • 1 clove garlic, chopped
  • Salt and pepper
  • 4 eggs, room temperature
  • 1 1/2 cups cream
  • 1/2 cup milk
Hazelnut Vinaigrette:
Chanterelle Mushroom Custard with Arugula Salad Instructions:
  1. Preheat oven to 325 degrees F.

  2. 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; saute 5 to 7 minutes.  Remove from heat and let cool. When cool, chop the mushrooms coarsely.

  3. 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.

  4. 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.

  5. 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.


  7. To Assemble and Serve:  Dress the arugula leaves with the Hazelnut Vinaigrette (see recipe below). 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.

  8. 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.

  9. Makes 6 servings (depending on size of custard cups).

Hazelnut Vinaigrette Instructions:
  1. In a jar or bowl, combine lemon juice, hazelnut oil, salt, and pepper.

  2. Store, covered, in the refrigerator.

  3. Serve at room temperature. 

  4. Yields 1/4 cup.

Recipe Notes

* 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.

Wikipedia- Chanterelle,
Persson O. (1997). The Chanterelle Book. Berkeley, California: Ten Speed Press. ISBN 0-89815-947-4.

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