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Baked portobello and thyme custard
( SERVES 4 )

Photo by Babiche Martens

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50 g	Butter
1	Garlic clove, finely sliced
1 Tbsp	Fresh thyme
250 g	Portobello mushrooms, sliced
1 cup	Cream
½ cup	Milk
1 to taste	Salt & freshly ground pepper
½ tsp	Whole nutmeg, freshly grated
3	Eggs
1 tsp	Parmesan cheese, grated
1 to serve	Sourdough bread

Preheat oven to 160C. Lightly grease 4 ramekins.
Melt the butter in a fry pan and add the garlic and thyme. Stir for a couple of minutes then add the mushrooms and cook until soft and any liquid has evaporated.
Increase the heat and add the cream. Reduce until the cream has begun to thicken then add the milk. Season and add the nutmeg.
Pour into a blender and puree. Whisk the eggs then pour the mushroom mixture over, add the parmesan and stir well.
Pour into the ramekins and bake in a bain-marie for approximately 20 minutes or until set.
Serve hot with grilled slices of sourdough.