Wild Mushroom Custard with Asparagus-Truffle Sauce Recipe

Name: Wild Mushroom Custard with Asparagus-Truffle Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon minced garlic; 1 cup shiitake mushrooms; 1 cup chanterelle mushrooms; 1 cup oyster mushrooms; 1 cup porcini mushrooms; 1/2 cup white wine; 8 eggs; 2 cups heavy cream; 2 tablespoons sliced green scallions; Salt and white pepper to taste; Canola oil to cook; 2 to 4 ounces of butter; 2 sliced white onions; 2 cloves of garlic, sliced; 2 cups of 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; 1/2 tablespoon white truffle oil; Salt and white pepper to taste; 1 golf ball size black truffle, sliced (very optional)

Servings: persons

1 tablespoon minced garlic
1 cup shiitake mushrooms
1 cup chanterelle mushrooms
1 cup oyster mushrooms
1 cup porcini mushrooms
1/2 cup white wine
8 eggs
2 cups heavy cream
2 tablespoons sliced green scallions
Salt and white pepper to taste
Canola oil to cook
2 to 4 ounces of butter
2 sliced white onions
2 cloves of garlic, sliced
2 cups of 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
1/2 tablespoon white truffle oil
Salt and white pepper to taste
1 golf ball size black truffle, sliced (very optional)

1
In a hot saute pan, add 1 tablespoon of oil and saute garlic.
2
Add mushrooms and mix carefully.
3
Season with salt and pepper.
4
Deglaze with wine and reduce until nearly dry.
5
Check for seasoning and lay mushrooms on a tray to cool completely.
6
In a large bowl, whisk together eggs and cream.
7
Mix in cooled mushrooms and scallions.
8
Spray 4 large ramekins with cooking spray and fill 4/5.
9
Place in hot bain marie (boiling water up half way) and bake in oven at 300 degrees for 25 minutes or until set.
10
In a 1 quart casserole, add 1 tablespoon butter and sweat onions and garlic until soft.
11
Add water and season well.
12
Add the asparagus and cook for only 3 to 5 minutes until soft.
13
Add the spinach and take the casserole off of the heat.
14
(It is imperative that this water tastes salty so that when the asparagus and spinach are added, they maintain their green color.)
15
Immediately buzz the sauce with a hand blender and add the butter.
16
Check for seasoning.
17
Add the truffle oil and keep warm in a water bath.
18
PLATING
19
In a large pasta bowl, ladle in the asparagus sauce.
20
Place one custard in the middle and garnish with asparagus spears, truffle oil and fresh truffle slices.

1178

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 20 ingredients. The key ingredients include: 1 tablespoon minced garlic, 1 cup shiitake mushrooms, 1 cup chanterelle mushrooms, 1 cup oyster mushrooms, and more.

Yes, Wild Mushroom Custard with Asparagus-Truffle Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wild Mushroom Custard with Asparagus-Truffle Sauce

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