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FareShare Gazette Recipes -- October 2003 - W's


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Wild Mushroom Broth with Parsnip Custard

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                      * Exported from MasterCook *

                 Wild Mushroom Broth with Parsnip Custard

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 6-10 Oct 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  dried porcini mushrooms -- (one ounce)
  1                cup  boiling water
  1         tablespoon  vegetable oil
  1             medium  onion -- thickly sliced
  2             pounds  oyster mushrooms, trimmed and stems coarsely chopped
  5               cups  Mushroom broth
  1 1/2    tablespoons  unsalted butter
                        Freshly ground pepper
                        Parsnip Custard
  1 1/4         pounds  parsnips -- peeled and cut
                        crosswise into thick slices
  3              large  eggs -- lightly beaten
  1                cup  milk
     1/2           cup  heavy cream
  1 3/4      teaspoons  Kosher salt
     1/4      teaspoon  freshly ground pepper

In a heatproof bowl, cover the dried porcini with the boiling water
and let soak until softened, about 20 minutes.  Rub the porcini to
loosen any grit, then lift them out and transfer to a plate.  Put
this soaking liquid through a coffee filter and set aside.

In a large saucepan, heat the oil until simmering.  Add the onion and
cook over moderately high heat, stirring occasionally, until browned,
about 5 minutes.  Add the porcini and their soaking liquid and bring
to a boil.  Add about 5 cups of mushroom broth (chicken broth for non-
vegetarian version).

In a large skillet, melt the butter over high heat.  Add the oyster
mushroom caps and season with salt and pepper.  Reduce the heat to
moderate, cover and cook, stirring occasionally, until softened and
lightly browned, about 7 minutes.  Uncover and cook, stirring until
well browned, about 4 minutes.

Bring the mushroom broth to a simmer and season with salt and pepper.
Run a thin knife around the each of each Parsnip Custard.  Gently invert
the custard one at a time, onto a large spatula and transfer each to the
center of a shallow bowl.  Or, cut a large custard into 10 squares and
place in the bowls.  Ladle the broth around the custards, garnish with
mushrooms and serve.


Preheat the oven to 325?.  Lightly butter ten 1/4 cup ramekins or an
8x12" glass baking dish.

  In a medium saucepan, steam the parsnips until very tender, about 25
minutes. Transfer the parsnips to a food processor and puree.  Strain
the puree through a coarse sieve into a medium bowl.  Whisk in the eggs,
milk, cream, salt and pepper.  Strain the custard through a fine sieve
and pour it into the ramekins or the baking dish.  Set the ramekins or
the baking dish in a large roasting pan and carefully pour in enough hot
water to reach halfway up the sides of the ramekins or the baking dish.
Cover the pan loosely with foil.  Bake for 40 minutes for the ramekins
and 1 hour for the baking dish, or until the custards or just set.

NOTES : The custards can be refrigerated overnight. (Actually, several
days won't hurt them)  Reheat in the ramekins or baking dish in a
microwave oven on high until warmed through.

The broth and the mushrooms can be refrigerated separately overnight.
Reheat before serving.

Contributed to the FareShare Gazette by Jennie 08 October 2003.

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 187 Calories; 10g Fat (46.2% calories
from fat); 7g Protein; 19g Carbohydrate; 5g Dietary Fiber; 80mg Cholesterol;
396mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable;
0 Non-Fat Milk; 2 Fat.

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