Shiitake Custard
A great dish for brunch or holiday entertaining! This recipe makes about 12 individual custards, but can be doubled or tripled for big crowds.
- 8 eggs
- 4 cups of milk
- 4 TBSP butter
- 10Â to 12 ounces of fresh shiitake mushrooms, sliced (remove stems if they are tough)
- 1 TBSP chopped parsley
- 2 cups of chopped leeks or sweet onion
- 1 clove of garlic
- 2 leaves of fresh sage (or 2 tsp dried if fresh isn’t available)
- salt
- 1 cup of bread crumbs
Soak the shiitake in a little water and white wine for about 10 minutes.
Preheat your oven to 375 degrees.
Saute` garlic and leeks/onion in 3 TBSP butter and chopped sage. Remove the mushrooms from the water/wine bath and add the mushrooms to the pan. Cook until all the mushroom’s water has evaporated. Season with salt to taste, add parsley, and let cool.
In a large bowl, whisk eggs, add milk, and season with salt. Whisk well, then fold in the mushroom mixture. Coat the inside of ceramic souffle cups with the remaining butter, then dust with bread crumbs, shaking off the excess. Fill each cup with the mushroom mixture, set in a warm water bath and bake in a hot 375 degrees oven for 8-12 minutes. Custards are done when the center is firm or when a knife comes out clean. Remove from oven and let rest a few minutes before serving.