Mushroom and sour cream custards
Small savoury thyme custards topped with sautéed mushrooms.
Active time25 min
Cooking45 min
Total1 h
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Ingredients
- 300 g fresh chestnut mushrooms
- 200 g fresh button mushrooms
- 1 tsp fresh thyme leaves
- 2 garlic cloves
- 3 tbsp butter
- 200 ml sour cream
- 2 eggs
- 2 tbsp pine nuts — optional
- 1 pinch of ground black pepper
- 1 pinch of salt
Preparation
Wash the thyme, strip the leaves and chop them. Heat the oven to 180 °C. Clean and slice the mushrooms. Peel and chop the garlic. Melt the butter in a frying pan until foaming, add mushrooms and garlic and cook for about 15 min, stirring, until starting to brown. Drain any remaining liquid. Reserve half the mushrooms and blend the other half to a coarse paste.
300 g fresh chestnut mushrooms200 g fresh button mushrooms1 tsp fresh thyme leaves2 garlic cloves3 tbsp butter- oven
- knife
- frying pan
- colander
- blender
Whisk the sour cream, eggs, thyme, salt and pepper. Stir in the mushroom paste and divide between ramekins. Top with the reserved mushrooms and optional pine nuts.
200 ml sour cream2 eggs2 tbsp pine nuts — optional1 pinch of ground black pepper1 pinch of salt- mixing bowl
- whisk
- ramekins
Set the ramekins on a folded cloth in a baking dish. Place on the oven shelf and pour boiling water around the ramekins to halfway up their sides. Bake for about 25 min until just set. Remove from the water bath with oven gloves and serve warm.
- ramekins
- baking dish
- oven
- oven gloves
- tea towel
Allergens
- Eggs
- Milk
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration