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.
Have you tried my
Artichoke Wild Mushroom Cannelloni?
Prep Time: 25 min Total Time: 25 min
2 tablespoons butter
2 tablespoons onion finely chopped
2 tablespoons fresh garlic finely diced
8 cups Shiitake wild mushrooms
1-1/2 teaspoons dried Thyme
1 egg yolk
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.