A quick perusal of my computer turned up a few recipes that I hadn't shared before my blog hiatus. As soon as I saw this recipe in the December issue of Everyday Food I knew I had to make it. It looked so good! I had larger ramekins than the recipe called for, so I made 4 instead of 8. And I was a little low on the mushroom count, but regardless the recipe was delicious and I'm sure will be even better when I have more mushrooms the next time I make it. This is one of those recipes that is so easily elegant. The individual serving size and creamy flavor make it seem like much more effort than it really is and would be wonderful for entertaining. I know I'll definitely use it for a future dinner with friends.
Herbed Mushroom Custards
Recipe from Everyday Food; Serves 8
4 tablespoons butter
2 1/2 pounds mixed mushrooms (such as button, crimini, and shiitake), trimmed and thinly sliced
3 garlic cloves, minced
1 cup heavy cream
1 large egg
1/2 cup fresh parsley, chopped
Coarse salt and ground pepper
- Preheat oven to 350 degrees. In a large skillet, melt butter over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms begin to brown, 18 to 20 minutes. Let cool slightly.
- In a large bowl, whisk together cream, egg, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in mushrooms, and divide among eight 6-ounce ramekins.
- Line a roasting pan (just large enough to hold ramekins) with a dish towel; place ramekins on towel. Transfer to oven, and pour enough boiling water in pan to come halfway up sides of ramekins. Bake until custards are just set, about 30 minutes. Carefully remove ramekins from water.