MUSHROOM AND MANCHEGO CHEESE TIMBALE

Mushroom and Manchego Cheese Timbale image

Make and share this Mushroom and Manchego Cheese Timbale recipe from Food.com.

Provided by Nana Lee

Categories Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
2 cups very finely chopped carrots
2 large scallions, finely chopped
1 1/2 cups finely chopped mushrooms (about 1/4 pound)
1 1/3 cups heavy cream
3 eggs
1 teaspoon salt
1/4 teaspoon paprika (preferably smoked Spanish)
1 pinch nutmeg
2 cups grated spanish manchego cheese

Steps:

Melt 1 tablespoon of the butter in a skillet and sauté the carrots and scallions slowly for about 5 minutes, until the carrots are tender.
Turn up the heat, add the remaining tablespoon of butter, and sauté the mushrooms for a minute or so.
In a bowl lightly beat together the cream, eggs, salt, paprika and nutmeg.
Stir in the cheese and the sautéed vegetables.
Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie).
Bake at 325º F for 25 minutes, or until a knife inserted in the custard comes out clean.
Unmold and serve warm.
If you make them in advance, re-heat by covering with foil and returning to the bain-marie for 10 minutes.

*** Explore more Mushroom And Manchego Cheese Timbale Recipes »

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