Wild Georgia Mushrooms In Tennessee Whiskey Custard Pt 1

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Sauces, Vegetables	1	Servings

INGREDIENTS

1	T	Butter
1		Shallot, minced
2		Yellow oyster mushrooms, cut
		in 1/4-inch dice
4		Brown oyster mushrooms, cut
		in 1/4-inch dice
4		Shiitake mushrooms, cut in
		1/4-inch dice
2	T	Minced fresh fennel
1	T	Minced fresh tarragon
1	T	Minced fresh thyme
		Salt and freshly ground
		black pepper to taste
2	T	Jack Daniel's Tennessee
		whiskey
		Custard-
3		Eggs
2		Egg yolks
1	c	Half-and-half
		Salt and freshly ground
		black pepper to taste
		Asparagus Cream-
1	T	Canola oil
2		Shallots, sliced
1		Vidalia or other sweet mild
		onion roughly chopped
1		Leek, cleaned and sliced
1	c	Dry white wine
1 1/2	lb	Asparagus, woody portions
		removed tips reserved
		cut
		in 1/4-inch dice
3	c	Heavy, whipping cream
1	T	Minced fresh thyme
		Salt and freshly ground
		black pepper to taste
		Juice of one half lemon
		Garnish-
		Approximately 36 fresh ramen
		noodles
		Canola oil for frying
30		Asparagus tips, above
6		Oyster mushrooms
1	t	Butter
		cups mizuna greens

INSTRUCTIONS

Salt and freshly ground black pepper to taste  Instructions  In a
medium saute pan over medium-high heat, melt the butter and cook  the
shallots until tender, about 3 minutes. Add the mushrooms and  fennel
and cook until tender. Season with salt and pepper, and stir  in the
thyme and tarragon. Place the mushroom mixture in a bowl and  return
the pan to the heat. Pour in the whiskey; avert your face and  ignite
to burn off the raw alcohol taste. Stir up the bits from the  pan and
pour the mixture into the mushrooms.  To make the custard:   Preheat
the oven to 300 F. Butter six 3-ounce  ramekins. In a deep bowl,
combine all the custard ingredients and mix  well. Stir in the mushroom
mixture. Pour into the ramekins, filling  them to the top. Place the
ramekins in a deep oven-proof dish and  fill the dish with hot water
half way up the sides of the ramekins.  Cover the entire dish with foil
and poke 6 - 8 holes in the foil.  Bake for 20 minutes, until firm.
Remove, and set aside. Keep warm.  To make the asparagus cream:   In a
medium, heavy sauce pan over  medium-high heat, heat the canola oil and
saute the shallots, onions,  and leeks until tender, 3 - 4 minutes.
Pour in the wine, stir up the  browned bits, and cook until most of the
liquid has boiled off. Add  the asparagus, cream, and thyme. Simmer
until reduced and slightly  thickened, then place in the bowl of a
blender or food processor and  blend until smooth. Strain through a
fine-meshed sieve into another  saucepan. Add salt and pepper to taste
and keep warm.  To make the noodle garnish:   Place canola oil in a
deep fryer and  heat to 325 F. Place one sixth of the noodles in a
basket tool for  frying, and immerse in the hot oil. Fry until golden
brown, remove,  and place the basket on paper towels to drain. Repeat
to make a total  of six cups. (If you do not have a basket tool, the
noodles may be  formed into "nests" by shaping them and holding them in
the bowl of a  slotted spoon to immerse in the oil.) In a small saute
pan over  medium-high heat, melt the butter and saute the asparagus
tips until  tender. Season with salt and pepper.  To serve:   On each
of six warm plates, place two tablespoons of  asparagus cream in the
center and spread to form 3-inch-diameter  circles. Place asparagus
tips at "4:00" on the late with the stems  pointed toward the center.
Place a noodle cage in the center of each  plate. Unmold the mushroom
custards and place in each cage. Place the  oyster mushrooms against
the cages and close to the  continued in part 2

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4050 Calories From Fat: 1849 Total Fat: 209.8g Cholesterol: 1450.1mg Sodium: 3269.1mg Potassium: 10328.3mg Carbohydrates: 445.5g Fiber: 81.2g Sugar: 126.4g Protein: 115.5g