Baked portobello and thyme custards. Photo / Babiche Martens
Baked portobello and thyme custards. Photo / Babiche Martens
Serves 4
50g butter 1 clove garlic, finely sliced 1 Tbs fresh thyme 250g portobello mushrooms, sliced 1 cup cream 1/2 cup milk Salt and freshly ground black pepper 1/2 tsp freshly grated nutmeg 3 eggs 1 Tbs grated parmesan Sourdough to serve
1 Preheat oven to 160C. Lightly grease 4 ramekins.
2 Melt the butter in a fry panand add the garlic and thyme. Stir for a couple of minutes then add the mushrooms and cook until soft and any liquid has evaporated.
3 Increase the heat and add the cream. Reduce until the cream has begun to thicken then add the milk. Season and add the nutmeg.
4 Pour into a blender and puree. Whisk the eggs then pour the mushroom mixture over, add the parmesan and stir well. Pour into the ramekins and bake in a bain-marie for approximately 20 minutes or until set. Serve hot with grilled slices of sourdough .
