Why should Crème Brulees have just an exclusive on sweet? Egg and cream are an ideal platform for savory too. And have we got the epitome of decadence for you. The marriage of mushrooms and cheese is like peas and carrots - okay, on a more grander culinary scale, but you see our meaning. So it only makes perfect sense that these two ingredient best-friends should be represented first in the world of savory. With that said, here's the recipe for this crème de la crème.
*Please read all instructions before attempting recipe.
Pre-heat oven 325°F. Place oven rack in center. 40 min bake time. Recipe yields 6 servings from traditional 4.5 oz ramekins. Larger ramekins can be used, reducing the portions - bear in mind, the bake time will increase by roughly 10 min for every two portions reduced.
- 1/2 C heavy cream
- 1/2 C 1/2 & 1/2
- 6 large eggs (room temperature)
- 4 oz finely chopped baby portobello mushrooms (no stems)
- 2 large green onion (white parts cut on angle; green parts minced)
- 1 tsp salt
- 1/4 tsp black pepper
- 2 oz mild goat cheese
- 1/2 C shredded gruyere cheese
- 1/2 C shredded parmesan cheese
- 6 - 4.5 oz ramekins
- 1 casserole dish
1. In medium bowl whisk yolks until pale in color. Then whisk in creams, salt & pepper. Set aside.
2. Divide mushrooms and angle-cut scallions evenly on the bottom of the ramekins. Then small slices of goat cheese (about five slices each). Pour egg mixture over the filled ramekins (egg mixture should just cover filling surface). Pat the cheese and veggies down.
3. Sprinkle shredded gruyere on the top of mixture then minced green onion.
4. Place ramekins in casserole dish. Fill casserole dish halfway with warm water. Bake for 40 min. For an additional 5 min broil the surface for a lovely golden finish. Remove ramekins from water.
5. Leave the broiler on when ramekins are removed from the oven. Spray a cookie sheet with non-stick cooking spray. Assemble six 2" circles of shredded parmesan on the cookie sheet. Place under broiler for about 5 min, or until the edges of the cheese turnes a deep golden hue. Remove from oven and cool. Place crisps on surface of creme brulees and serve warm or room temperature.
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