Herbed Mushroom Custards Recipes

Steps:

• Preheat oven to 300F. Butter 6 8-oz ramekins. Place ramekins in a baking pan with 3-4 inch high sides.
• Remove stems from mushrooms and chop them. Thinly slice muchrooms. Fill each ramekin to the top with mushroom slices. Chop any remaining mushroom slices and reserve.
• Heat half-and-half in a heavy saucepan with the garlic, chopped mushroom stems (and any reserved chopped mushrooms), paprika, cayenne and thyme. Stir in the bouillon. Let the mixture simmer for 8 minutes. Pour mixture (in batches) into a blender container and puree. Pour back into pan and remove from heat.
• Whisk eggs together and pour into saucepan with mushroom mixture and whisk to combine.
• Pour mixture into each ramekin and pour boiling water halfway up sides of ramekins. Put baking pan in oven and bake 35 minutes. The custards are done when a knife inserted in center comes out clean.
• Sprinkle each ramekin with chopped parsley. Serve warm with garlic toast points. (Use thick white sandwich bread cut into triangles or 2-inch wide slices, brush with oil and garlic and toasted in oven.)

Steps:

• Preheat oven to 425 degrees F.
• Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.

Steps:

• Preheat oven to 350 degrees. In a large skillet, melt butter over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms begin to brown, 18 to 20 minutes. Let cool slightly.
• In a large bowl, whisk together cream, egg, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in mushrooms, and divide among eight 6-ounce ramekins.
• Line a roasting pan (just large enough to hold ramekins) with a dish towel; place ramekins on towel. Transfer to oven, and pour enough boiling water in pan to come halfway up sides of ramekins. Bake until custards are just set, about 30 minutes. Carefully remove ramekins from water.

Steps:

• Clean and slice the mushrooms with an egg slicer. Sauté in 1 tablespoons of butter with the chopped onions and celery.
• Combine the bread cubes, seasonings, sautéed mushrooms, onions, and celery.
• And the remaining butter.
• Add the chicken broth and mix well.
• Mixes 8 cups of stuffing or enough to stuff.
• A 10-12 lb. Turkey.

Steps:

• split 1 tbsp of butter between four 5 or 6 ounce custard cups and butter insides well.
• use breadcrumbs to coat insides of all four dishes completely.
• with a serrated knife, cut the corn kernels off of the cobs and place into a 2 cup glass measuring cup (there should be about 1 cup of corn).
• add 1 tbsp of butter, cover with wax paper and cook in microwave on high for 2-3 minutes or until butter is just melted.
• in large bowl combine eggs and cornstarch with whisk until smooth.
• add half and half, sugar, salt, cayenne, pepper, cheese,1 tbsp chives and the corn butter mixture.
• stir untill combined.
• divide in custard bowls.
• place bowls 1 inch apart in microwave.
• cook, uncovered on medium for 10 to 14 minutes or until custards are firm and a knife inserted close to the center comes out clean (rearrange cups if needed after 5 minutes).
• let stand for 5 minutes.
• meanwhile place ramaining 2 tbsp of butter, chives, mushrooms, parsley, and lemon juice in a 2 qt microwaveable casserole dish and cook, uncovered on high for 2-4 minutes, stirring after one minute.
• to serve run a thin knife around the edge of each cup, turn out onto four small plates and spoon mushroom mixture around each.