Wild Mushroom Sformato
sliced Shiitake mushrooms
baked in ramekins
source: recipe and
photograph created by www.finedinings.com
this is a delicious First Course entree, bake them in
1/4 cup ramekins... they are rich and very tasty!
serves 8
Wild Mushroom Sformato Ramekins
2 tablespoons butter
2 tablespoons onion finely diced
2 tablespoons fresh garlic finely diced
8 cups Shiitake 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
In a skillet sauté onion and garlic in butter over medium high heat for 2 minutes,
add sliced mushrooms and thyme. Continue cooking until mushrooms have softened. Remove from heat. When cooled mix in egg and egg yolk,
add seasoning and fill prepared ramekins.
Place in an ovenproof pan, add boiling water to the pan until it comes halfway up the sides of the ramekins. Bake in water bath at 350° for 20 minutes. Remove ramekins
to a rack.
Easy
Garlic Cheese Cream Sauce
2 cups heavy whipping cream
5 garlic cloves, peeled and crushed
1/4 cup Gouda cheese, grated
fresh herbs for garnish, optional
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
the garlic. Whisk in the grated cheese, taste for seasoning, add salt and white pepper if
necessary. (Sauce will thicken as it cools, if too thick add more cream).
Assemble
Spoon sauce onto
each plate. Run a sharp knife around each ramekin to loosen the
mushroom sformato; invert onto the sauce, add fresh herbs for garnish if
desired and serve.
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