Wild Mushroom Timbales With Bacon And Arugula
Published February 10, 1996
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
THE TIMBALES
3 tablespoons unsalted butter
1 small onion, peeled and chopped
4 cloves garlic, peeled and finely chopped
1 ½ pounds portobello mushrooms, stemmed and cut into ½-inch dice
1 ½ teaspoons kosher salt
Freshly ground pepper to taste
1 teaspoon grated lemon zest
¼ cup Italian parsley, finely 'hopped
1 teaspoon fresh thyme, finely chopped
½ cup freshly grated Parmesan
½ cup heavy cream
½ cup whole milk
3 eggs
Vegetable oil spray
THE GARNISHES
8 strips thickly cut bacon
¼ cup balsamic vinegar
1 cup beef, veal or duck-and-veal demi-glace (see note)
8 cups arugula, tough stems removed
Nutritional analysis per serving (8 servings)
9 grams carbs; 115 milligrams cholesterol; 344 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 29 grams fat; 2 grams fiber; 593 milligrams sodium; 14 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 325 degrees. Heat the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the mushrooms and cook for 10 minutes. Set aside to cool.
- Step 2
Stir the salt, pepper, lemon zest, parsley, thyme and Parmesan into the mushrooms. In a large bowl, whisk together the cream, milk and eggs. Stir in the mushroom mixture. Spray 8 6-ounce ramekins with vegetable oil. Fill each with the custard and set in a large roasting pan.
- Step 3
Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Bake until set, about 55 minutes.
- Step 4
Meanwhile, cook the bacon in a heavy skillet over medium heat until crisp. Drain on paper towels, crumble and set aside. Pour the fat from the skillet. Add the vinegar and demi-glace and simmer over medium heat for 2 minutes, scraping up any bacon bits stuck to the pan.
- Step 5
Run the tip of a small knife around the edge of the ramekins to loosen the custards. Spoon 2 tablespoons of the sauce onto the center of 8 plates. Mound 1 cup of arugula in the center of each plate. Unmold the timbales onto the center of the arugula. Scatter the bacon around the timbales and serve at once.
Duck-and-veal demi-glace is available through mail order by calling Dartagnan (800) 327-8246.
Private Notes