How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Wild Mushroom Broth With Parsnip Custard?

You need 11 ingredients. The key ingredients include: 3 pounds chicken wings, Kosher salt, 1/2 cup dried porcini mushrooms (1 ounce), 1 cup boiling water, and more.

Is Wild Mushroom Broth With Parsnip Custard suitable as soups & stews?

Yes, Wild Mushroom Broth With Parsnip Custard falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Wild Mushroom Broth With Parsnip Custard?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom Broth With Parsnip Custard Recipe

Name: Wild Mushroom Broth With Parsnip Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds chicken wings; Kosher salt; 1/2 cup dried porcini mushrooms (1 ounce); 1 cup boiling water; 1 tablespoon vegetable oil; 1 medium onion, thickly sliced; 2 pounds oyster mushrooms, trimmed and stems coarsely chopped; Water; 1 1/2 tablespoons unsalted butter; Freshly ground pepper; Parsnip Custard

Wild Mushroom Broth With Parsnip Custard

Eats Now Editorial Team · 1227 kcal · Soups & Stews

1
Preheat the oven to 425u00b0. Spread the chicken wings in a roasting pan and season with salt. Bake for about 45 minutes, or until deeply browned.
2
Meanwhile, in a heatproof bowl, cover the dried porcini with the boiling water and let soak until softened, about 20 minutes. Rub the porcini to loosen any grit, then lift them out and transfer to a plate. Let the soaking liquid stand for 5 minutes so the grit settles.
3
In a large saucepan, heat the oil until shimmering. Add the onion and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes. Add the mushroom stems and cook until browned, about 5 minutes. Add the porcini and their soaking liquid, leaving behind any grit. Stir in 3 quarts of water and bring to a boil.
4
Transfer the chicken wings to the saucepan. Set the roasting pan over 2 burners and cook over moderate heat until sizzling. Add 1 cup of water and bring to a simmer, scraping up the browned bits. Pour the pan juices into the saucepan and simmer over low heat, skimming occasionally, until reduced to 5 cups, about 2 hours. Strain the broth and skim off the fat.
5
In a large skillet, melt the butter over high heat. Add the oyster mushroom caps and season with salt and pepper. Reduce the heat to moderate, cover and cook, stirring occasionally, until softened and lightly browned, about 7 minutes. Uncover and cook, stirring, until well browned, about 4 minutes.
6
Bring the mushroom broth to a simmer and season with salt and pepper. Run a thin knife around the edge of each Parsnip Custard. Gently invert the custards, 1 at a time, onto a large spatula and transfer each to the center of a shallow bowl. Or, cut the large custard into 10 squares and place in the bowls. Ladle the broth around the custards, garnish with the mushrooms and serve.
7
Make Ahead: The broth and mushrooms can be refrigerated separately overnight. Reheat before serving.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

Wild Mushroom Broth With Parsnip Custard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions