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Ingredients
| 50 g | Butter |
| 1 | Garlic clove, finely sliced |
| 1 Tbsp | Fresh thyme |
| 250 g | Portobello mushrooms, sliced (Main) |
| 1 cup | Cream |
| ½ cup | Milk |
| 1 to taste | Salt & freshly ground pepper |
| ½ tsp | Whole nutmeg, freshly grated |
| 3 | Eggs |
| 1 tsp | Parmesan cheese, grated |
| 1 to serve | Sourdough bread |
Directions
- Preheat oven to 160C. Lightly grease 4 ramekins.
- 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.
- Increase the heat and add the cream. Reduce until the cream has begun to thicken then add the milk. Season and add the nutmeg.
- 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.