Wild Mushroom Timbales With Bacon And Arugula Recipe

Name: Wild Mushroom Timbales With Bacon And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 small onion, peeled and chopped; 4 cloves garlic, peeled and finely chopped; 1 1/2 pounds portobello mushrooms, stemmed and cut into 1/2-inch dice; 1 1/2 teaspoons kosher salt; Freshly ground pepper to taste; 1 teaspoon grated lemon zest; 1/4 cup Italian parsley, finely 'hopped; 1 teaspoon fresh thyme, finely chopped; 1/2 cup freshly grated Parmesan; 1/2 cup heavy cream; 1/2 cup whole milk; 3 eggs; Vegetable oil spray; 8 strips thickly cut bacon; 1/4 cup balsamic vinegar; 1 cup beef, veal or duck-and-veal demi-glace (see note); 8 cups arugula, tough stems removed

Servings: persons

3 tablespoons unsalted butter
1 small onion, peeled and chopped
4 cloves garlic, peeled and finely chopped
1 1/2 pounds portobello mushrooms, stemmed and cut into 1/2-inch dice
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
1 teaspoon grated lemon zest
1/4 cup Italian parsley, finely 'hopped
1 teaspoon fresh thyme, finely chopped
1/2 cup freshly grated Parmesan
1/2 cup heavy cream
1/2 cup whole milk
3 eggs
Vegetable oil spray
8 strips thickly cut bacon
1/4 cup balsamic vinegar
1 cup beef, veal or duck-and-veal demi-glace (see note)
8 cups arugula, tough stems removed

1
Preheat the oven to 325 degrees.
2
Heat the butter in a large skillet over medium heat.
3
Add the onion and cook for 5 minutes.
4
Add the garlic and cook for 1 minute.
5
Add the mushrooms and cook for 10 minutes.
6
Set aside to cool.
7
Stir the salt, pepper, lemon zest, parsley, thyme and Parmesan into the mushrooms.
8
In a large bowl, whisk together the cream, milk and eggs.
9
Stir in the mushroom mixture.
10
Spray 8 6-ounce ramekins with vegetable oil.
11
Fill each with the custard and set in a large roasting pan.
12
Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins.
13
Bake until set, about 55 minutes.
14
Meanwhile, cook the bacon in a heavy skillet over medium heat until crisp.
15
Drain on paper towels, crumble and set aside.
16
Pour the fat from the skillet.
17
Add the vinegar and demi-glace and simmer over medium heat for 2 minutes, scraping up any bacon bits stuck to the pan.
18
Run the tip of a small knife around the edge of the ramekins to loosen the custards.
19
Spoon 2 tablespoons of the sauce onto the center of 8 plates.
20
Mound 1 cup of arugula in the center of each plate.
21
Unmold the timbales onto the center of the arugula.
22
Scatter the bacon around the timbales and serve at once.

890

kcal

Calories

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 18 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 small onion, peeled and chopped, 4 cloves garlic, peeled and finely chopped, 1 1/2 pounds portobello mushrooms, stemmed and cut into 1/2-inch dice, and more.

Yes, Wild Mushroom Timbales With Bacon And Arugula falls under the Meat & Poultry category and is a great choice for this type of meal.

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

Wild Mushroom Timbales With Bacon And Arugula

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