Serves 4
Ingredients:
2 tablespoon unsalted butter, divided ¡n half
2 cups finely chopped carrots
2 large spring onions
1 1/2 cups finely chopped mushrooms
1 1/3 cups heavy cream or all-purpose cream
3 eggs
1 teaspoon salt
1/4 teaspoon paprika
pinch of nutmeg
2 cups grated Manchego cheese (curado or semi-curado), or Cheddar cheese
Method:
Preheat oven to 350°F (18000).
In a skillet, melt 1 tablespoon of the butter and sauté carrots and spring onions slowly over bw heat for 8 minutes or until carrots are tender.
Turn up heat and add remaining 1 tablespoon of butter.
Sauté mushrooms for 2 minutes. Remove from heat and set aside. In a mixing bowl, lightly beat together cream, eggs, salt, paprika, and nutmeg.
Stir in cheese and the sautéed vegetables. Grease 4 one-cup mini baking molds with butter or nonstick spray.
Fill each mold with the mixture and plaœ in pan of hot water (hot water bath or baine marie),
Bake for 30 to 35 minutes or until kiife inserted in center comes out clean.
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