Wild Mushroom Sformato Recipe
 Timbale With A Garlic Cream Sauce

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Sformato is a savory Italian term for a molded side dish custard baked in ramekins. It goes great with roast chicken or veal, or you can serve it as a main dish with a tossed green salad or a tomato salad. first course. Have you tried my Artichoke Wild Mushroom Cannelloni?

wild mushroom sformato
source:  recipe and photograph created by  

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Prep Time: 25 min   Total Time: 25 min   Serves: 8


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

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)


Preheat oven to 350 degrees F.  Generously butter 8 (1/4 cup) ramekins.

Cook mushrooms: In a skillet saute onion and diced garlic in butter over medium high heat for 2 minutes, add mushrooms and thyme. Continue cooking until softened. Remove from heat. When cooled mix in eggs, 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 ramekins. Bake 20 minutes, remove to a rack.

Garlic Cheese Cream Sauce Recipe
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 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; invert onto the sauce, add the garnish if desired and serve.

Wine recommendation: Pinot Noir; Cabernet Sauvignon; Merlot

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