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 pan and 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 .
