Name: Wild Mushroom Custard with Asparagus-Truffle Sauce
Ingredients: 1 tb Minced garlic; 1 c Shiitake mushrooms; 1 c Chanterelle mushrooms; 1 c Oyster mushrooms; 1 c Porcini mushrooms; 1/2 c White wine; 8 Eggs; 2 c Heavy cream; 2 tb Sliced green scallions; Salt; to taste; Freshly-ground white pepper; to taste; Canola oil; for cooking; === ASPARAGUS-TRUFFLE SAUCE ===; 2 oz Butter -; (to 4 oz); 2 White onions; sliced; 2 Garlic cloves; sliced; 2 c Water; 2 c Asparagus; top part only; From naturally breaking; (save 8 spears; For garnish); blanched, shocked, tossed in; Lemon juice; salt and pepper; 1 c Spinach leaves; 1/2 tb White truffle oil; Salt; to taste; Freshly-ground white pepper; to taste; 1 Golf ball size black truffle; sliced, (very option

Discouragement is dissatisfaction with the past, distaste for the present, and distrust of the future. It is ingratitude for the blessings of yesterday, indifference to the opportunities of today, and insecurity regarding strength for tomorrow. It is unawareness of the presence of beauty, unconcern for the needs of our fellowman, and unbelief in the promises of old. It is impatience with time, immaturity of thought, and impoliteness to God.

William Ward

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Eastwest2	4	servings

INGREDIENTS

1	tb	Minced garlic
1	c	Shiitake mushrooms
1	c	Chanterelle mushrooms
1	c	Oyster mushrooms
1	c	Porcini mushrooms
1/2	c	White wine
8		Eggs
2	c	Heavy cream
2	tb	Sliced green scallions
		Salt; to taste
		Freshly-ground white pepper; to taste
		Canola oil; for cooking
		=== ASPARAGUS-TRUFFLE SAUCE ===
2	oz	Butter -; (to 4 oz)
2		White onions; sliced
2		Garlic cloves; sliced
2	c	Water
2	c	Asparagus; top part only
		From naturally breaking; (save 8 spears
		For garnish); blanched, shocked, tossed in
		Lemon juice; salt and pepper
1	c	Spinach leaves
1/2	tb	White truffle oil
		Salt; to taste
		Freshly-ground white pepper; to taste
1		Golf ball size black truffle; sliced, (very option

INSTRUCTIONS

In a hot saute pan, add 1 tablespoon of oil and saute garlic. Add mushrooms
and mix carefully. Season with salt and pepper. Deglaze with wine and
reduce until nearly dry. Check for seasoning and lay mushrooms on a tray to
cool completely.
In a large bowl, whisk together eggs and cream. Mix in cooled mushrooms and
scallions. Spray 4 large ramekins with pan release and fill 4/5. Place in
hot bain marie (boiling water up half way) and bake in oven at 300 degrees
for 25 minutes or until set.
For the Asparagus-Truffle Sauce: In a 1-quart casserole, add 1 tablespoon
butter and sweat onions and garlic until soft. Add water and season well.
Add the asparagus and cook for only 3 to 5 minutes until soft. Add the
spinach and take the casserole off of the heat. (It is imperative that this
water tastes salty so that when the asparagus and spinach are added, they
maintain their green color.) Immediately buzz the sauce with a hand blender
and add the butter. Check for seasoning. Add the truffle oil and keep warm
in a water bath.
For Plating: In a large pasta bowl, ladle in the asparagus sauce. Place one
custard in the middle and garnish with asparagus spears, truffle oil and
fresh truffle slices.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B07) - from the TV
FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 877 Calories (kcal); 54g Total Fat; (52% calories from fat);
24g Protein; 84g Carbohydrate; 537mg Cholesterol; 186mg Sodium Food
Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 9
1/2 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.

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“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”