• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Bite

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Bite?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Baked portobello and thyme custard

Baked portobello and thyme custard
( SERVES 4 )

Amanda Laird

Publication: Viva

Viva

Ratings: No ratings yet

Baked portobello and thyme custard

Photo by Babiche Martens

No ratings yet

.

Ingredients

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

Directions

  1. Preheat oven to 160C. Lightly grease 4 ramekins.
  2. 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.
  3. Increase the heat and add the cream. Reduce until the cream has begun to thicken then add the milk. Season and add the nutmeg.
  4. Pour into a blender and puree. Whisk the eggs then pour the mushroom mixture over, add the parmesan and stir well. 
  5. Pour into the ramekins and bake in a bain-marie for approximately 20 minutes or until set. 
  6. Serve hot with grilled slices of sourdough.
Your rating?
comment

http://www.bite.co.nz/recipe/5769/Baked-portobello-and-thyme-custard/

Collections you may like

Classic baking recipes

Classic baking recipes

Chocolate cake recipes

Chocolate cake recipes

Tropical desserts

Tropical desserts

Steamed puddings

Steamed puddings

Stories you may like

The best no-frills sausage rolls: Step-by-step

The best no-frills sausage rolls: Step-by-step

Ray McVinnie
4 Bites: Sweet and savoury rolls

4 Bites: Sweet and savoury rolls

Warren Elwin
Gratin: The upper crust

Gratin: The upper crust

Ray McVinnie
Three ways to make sponge cake

Three ways to make sponge cake

Allyson Gofton

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • Fresh fruit trifles

    Fresh fruit trifles

  • My famous bacon and egg pie

    My famous bacon and egg pie

  • Hot-smoked salmon and potato hash cakes

    Hot-smoked salmon and potato hash cakes

  • THE salted caramel cookies

    THE salted caramel cookies

  • Eskimo lolly cake

    Eskimo lolly cake

  • Amalfi lemon tart

    Amalfi lemon tart

Receive weekly emails & save favourite recipes

register now

Trending

  • Meal Planner's Club: Feb 11

  • Annabel Langbein's poolside picnic

  • Lunchbox fillers

  • Preserving your summer fruit

  • Get the idea: Late summer barbecues

  • Summer berries

  • How to scale, gut and fillet a fish

  • Lots and lots of sandwich ideas

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Breakfast Bruschetta

    Breakfast Bruschetta

  • Pumpkin, mushroom and blue cheese flatbread

    Pumpkin, mushroom and blue cheese flatbread

  • Hearty roast vegetable platter with stuffing balls

    Hearty roast vegetable platter with stuffing balls

  • Black bean beetroot mushroom burgers

    Black bean beetroot mushroom burgers

  • Mushroom and spinach tarts

    Mushroom and spinach tarts

  • Double mushroom soup

    Double mushroom soup

  • Smoked Mushrooms

    Smoked Mushrooms

  • Mushroom and tofu wrap

    Mushroom and tofu wrap

bite.co.nz
  • facebook
  • twitter
  • pinterest
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top