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Wild Mushroom Custard With Asparagus-truffle Sauce

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Eastwest2	4	Servings

INGREDIENTS

1	T	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	T	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	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 607 Calories From Fat: 416 Total Fat: 47g Cholesterol: 484.3mg Sodium: 326.4mg Potassium: 810.3mg Carbohydrates: 27.7g Fiber: 4.4g Sugar: 1.4g Protein: 17.8g