Wild Mushroom Sformato
source: recipe and
photograph created by www.finedinings.com
Recipe Type: mushroom, side dish, cream, eggs, cheese, Italian side dish, flan
Prep Time: 25 min
Total Time: 25 min
Serves: 8
Ingredients:
2 tablespoons butter
2 tablespoons onion finely chopped
2 tablespoons fresh garlic finely diced
8 cups Shiitake wild mushrooms
thinly sliced
1-1/2 teaspoons dried Thyme
1 egg
1 egg yolk
Kosher salt and freshly cracked black pepper, to taste
8 (1/4 cup) ramekins, generously buttered
and freshly cracked black pepper, to taste
8 (1/4 cup) ramekins, generously buttered
2 cups heavy whipping cream
5 garlic cloves, peeled and crushed
1/4 cup Gouda cheese, grated
fresh herbs for garnish, optional (I used sage)
Instruction:
Preheat oven to 350 degrees F.
Cook mushrooms: In a skillet sauté onion and 2 chopped garlic in butter over medium high heat for 2 minutes,
add sliced wild mushrooms and thyme. Continue cooking until softened. Remove from heat. When cooled mix in egg and egg yolk,
add salt and pepper. Fill prepared ramekins.
Place in an ovenproof pan with high sides, add boiling water to the pan until it comes halfway up the sides
of the ramekins. Bake 20 minutes, remove to a rack.
Make Garlic Cheese Cream Sauce: Put cream and crushed garlic cloves in a saucepan over medium high heat, bring to a
boil. When large bubbles appear or sauce coats the back of a spoon remove from heat, strain and discard
garlic. Whisk in grated cheese, taste for seasoning, add salt and white pepper if
necessary. (Sauce will thicken as it cools, if too thick add more cream).
Spoon sauce onto plates. Run a sharp knife around edge of ramekins to loosen the
mushroom sformato; invert onto the sauce, add fresh herbs for garnish if
desired and serve.
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