Recipes Included On This Page Wild Mushroom Broth with Parsnip Custard Use Your Browser's "Back" Button to Return to This Recipe List
	* 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. PARSNIP CUSTARD: 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. www.fareshare.net - - - - - - - - - - - - - - - - - - - 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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