Wild mushroom custard with asparagus-truffle sauce

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Minced garlic
1 cup Shiitake mushrooms
1 cup Chanterelle mushrooms
1 cup Oyster mushrooms
1 cup Porcini mushrooms
½ cup White wine
8 Eggs
2 cups Heavy cream
2 tablespoons Sliced green scallions
Salt; to taste
Freshly-ground white pepper; to taste
Canola oil; for cooking
=== ASPARAGUS-TRUFFLE SAUCE ===
2 ounces Butter -; (to 4 oz)
2 White onions; sliced
2 Garlic cloves; sliced
2 cups Water
2 cups Asparagus; top part only
From naturally breaking; (save 8 spears
For garnish); blanched, shocked, tossed in
Lemon juice; salt and pepper
1 cup Spinach leaves
½ tablespoon White truffle oil
Salt; to taste
Freshly-ground white pepper; to taste
1 Golf ball size black truffle; sliced, (very option

Directions

In a hot saute pan, add 1 tablespoon of oil and saute garlic. Add mushrooms and mix carefully. Season with salt and pepper. Deglaze with wine and reduce until nearly dry. Check for seasoning and lay mushrooms on a tray to cool completely.

In a large bowl, whisk together eggs and cream. Mix in cooled mushrooms and scallions. Spray 4 large ramekins with pan release and fill ⅘. Place in hot bain marie (boiling water up half way) and bake in oven at 300 degrees for 25 minutes or until set.

For the Asparagus-Truffle Sauce: In a 1-quart casserole, add 1 tablespoon butter and sweat onions and garlic until soft. Add water and season well.

Add the asparagus and cook for only 3 to 5 minutes until soft. Add the spinach and take the casserole off of the heat. (It is imperative that this water tastes salty so that when the asparagus and spinach are added, they maintain their green color.) Immediately buzz the sauce with a hand blender and add the butter. Check for seasoning. Add the truffle oil and keep warm in a water bath.

For Plating: In a large pasta bowl, ladle in the asparagus sauce. Place one custard in the middle and garnish with asparagus spears, truffle oil and fresh truffle slices.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B07) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 877 Calories (kcal); 54g Total Fat; (52% calories from fat); 24g Protein; 84g Carbohydrate; 537mg Cholesterol; 186mg Sodium Food Exchanges: 3 Grain(Starch); 1½ Lean Meat; 6 ½ Vegetable; 0 Fruit; 9 ½ Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

Related recipes