Best Mushroom Custards Recipes

Scallion, Mushroom, and Shrimp Custards image

Yield Serves 4 as a first course

Number Of Ingredients 8

3 large eggs
1 1/2 cups chicken broth
2 teaspoons mirin
1 teaspoon soy sauce such as Kikkoman
1 teaspoon freshly grated lemon zest
4 medium shrimp
1 scallion
1 large mushroom

Steps:

In a bowl with a fork beat eggs until combined well. Skim any fat from broth and add broth with mirin, soy sauce, and zest to eggs, stirring to combine well. Pour custard through a fine sieve into another bowl.
Peel shrimp and devein if desired. Diagonally cut white and pale-green parts of scallion into thin slices and thinly slice mushroom.
Divide shrimp, scallion, mushroom, and custard among four 1/2-cup custard cups or ramekins and cover each tightly with foil. Arrange cups or ramekins in a steamer over boiling water and steam custards, covered, over high heat 2 minutes.
Reduce heat to moderate and steam custards, covered, until set, about 10 minutes more.
Serve custards immediately.

Herbed Mushroom Custards image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 198 g, Fat 18 g, Fiber 1 g, Protein 5 g

Mushroom Custards image

Provided by Mikekey * @Mikekey

Number Of Ingredients 11

4 tablespoon(s) unsalted butter, softened, to coat ramekins (may need more)
8 ounce(s) mushrooms ( a mix of button, cremini and shiitake)
3 cup(s) half and half
2 clove(s) garlic, peeled and sliced
1/2 teaspoon(s) sweet paprika
1 dash(es) cayenne pepper
1 teaspoon(s) dried thyme
2 teaspoon(s) chicken bouillon granules (or vegetable-if using cubes, crumble them)
6 - eggs, room temperature
1/2 cup(s) fresh flat parsley, chopped, for garnish
- boiling water

Steps:

Preheat oven to 300F. Butter 6 8-oz ramekins. Place ramekins in a baking pan with 3-4 inch high sides.
Remove stems from mushrooms and chop them. Thinly slice muchrooms. Fill each ramekin to the top with mushroom slices. Chop any remaining mushroom slices and reserve.
Heat half-and-half in a heavy saucepan with the garlic, chopped mushroom stems (and any reserved chopped mushrooms), paprika, cayenne and thyme. Stir in the bouillon. Let the mixture simmer for 8 minutes. Pour mixture (in batches) into a blender container and puree. Pour back into pan and remove from heat.
Whisk eggs together and pour into saucepan with mushroom mixture and whisk to combine.
Pour mixture into each ramekin and pour boiling water halfway up sides of ramekins. Put baking pan in oven and bake 35 minutes. The custards are done when a knife inserted in center comes out clean.
Sprinkle each ramekin with chopped parsley. Serve warm with garlic toast points. (Use thick white sandwich bread cut into triangles or 2-inch wide slices, brush with oil and garlic and toasted in oven.)